Matcha cream puffs filled with matcha pastry cream and finished with a dusting of matcha powdered sugar. For the best texture and flavor, enjoy them the same day they’re assembled.
The matcha dessert journey continues. After matcha madeleines, here we explore pâte à choux with these light, airy matcha cream puffs.
This is a nostalgic nod to the classic matcha cream puffs of the early 2000s. If you love cream puffs, you’ll appreciate how the green tea flavor lifts the rich pastry cream.
What is pâte à choux
Pronounced “pat-ah-shoe,” pâte à choux is a French pastry dough cooked twice: first on the stove, then baked until hollow and crisp. Also called choux pastry, it’s the base for eclairs, profiteroles, gougères, and other delicate pastries.
Choose your matcha carefully for the best color and flavor. A culinary or premium culinary-grade matcha works well in pastry cream.
Cream Puff Ingredients
Pâte à choux needs very few ingredients: milk (or water), butter, salt, flour, and eggs. The starch and eggs create structure while steam puffs the pastry in the oven.
How to make pâte à choux:
- Heat milk (or water), butter, and salt until boiling, then add flour and stir quickly. The mixture will look lumpy at first, but will come together with vigorous stirring.
- Continue cooking until the dough forms a cohesive ball that pulls away from the pot sides.
- Transfer the hot dough to a mixer bowl. Beat to cool the dough, then add eggs one at a time. The batter will loosen and may look curdled at first.
- After a few minutes of mixing the dough will become smooth, shiny, and thick — ready to pipe or scoop.
Piping bag vs cookie scoop
Traditionally, choux is piped into rounds for cream puffs or long strips for éclairs. For a simpler, consistent method, use a medium cookie scoop to portion the dough. A size 40 medium scoop yields about 20 puffs from this batch.
Proper profiteroles are crisp outside, soft and airy inside. They should feel light — almost pillow-like. The interior should be hollow; if they feel heavy after baking, return them to the oven until they dry and feel light.
How to fill cream puffs
There are two common methods:
- Inject the filling through a small piping tip into the side or bottom of each puff.
- Slice off the top third and spoon or pipe filling into the hollow, then replace the top.
I prefer slicing the top off for these matcha cream puffs. It’s straightforward and showcases the vibrant green filling.
Serving suggestions
Serve matcha cream puffs the same day they’re assembled for best texture. Dust with matcha powdered sugar or a light dusting of confectioners’ sugar mixed with a bit of matcha right before serving.
Store leftovers in the refrigerator for up to two days. The pastry cream will gradually soften the shell and the exterior will lose crispness, but the puffs remain delicious.
Make ahead plan
Day 1: Make and bake the pâte à choux. Cool completely and store at room temperature.
Day 2: Prepare the matcha pastry cream and chill. Whip or whisk briefly before using if stored.
Day 3: Re-crisp shells in a 350°F oven for 5–7 minutes, then fill and serve.
Matcha Cream Puffs
Ingredients
Matcha Pastry Cream:
- 2 cups whole milk (475 ml or 454 g)
- ¾ cup granulated sugar (150 g), divided
- ¼ cup cornstarch (30 g)
- 3 large egg yolks
- 2 Tablespoon unsalted butter (28 g)
- ¼ teaspoon kosher salt
- 2 teaspoon matcha powder (5 g), sifted
Profiteroles:
- 1 cup whole milk
- ½ cup unsalted butter (113 g), cut into tablespoons
- 2 Tablespoon granulated sugar (25 g)
- 1 teaspoon kosher salt
- 1 cup all-purpose flour (130 g), or bread flour
- 3 large eggs
- 1 large egg white
Instructions
Matcha Pastry Cream:
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Line a half-sheet pan with plastic wrap and set aside.
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Combine milk and 1 tablespoon sugar in a heavy pot and bring to a simmer. Whisk remaining sugar, cornstarch, and egg yolks in a bowl.
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Remove about 3 tablespoons hot milk and whisk with matcha to form a concentrate. Set aside.
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Slowly whisk hot milk into the egg mixture, about ¼ cup at a time, to temper the eggs. When mostly combined, return the mixture to the pot.
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Cook over medium heat, stirring constantly until the custard thickens and boils. Remove from heat, add butter and salt, then whisk in the matcha concentrate until smooth.
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Spread hot pastry cream in the lined pan, cover with plastic, and chill briefly until it reaches room temperature. Transfer to an airtight container and refrigerate until ready to use. Do not freeze solid.
Profiteroles:
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Preheat oven to 375°F. Line a baking sheet with parchment or a silicone mat.
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Combine milk, butter, sugar, and salt in a pot and bring to a boil. Add sifted flour and stir until the dough pulls away from the pan and forms a smooth ball.
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Transfer dough to a mixer and beat until cooled to room temperature — it will steam while cooling.
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Add eggs one at a time, mixing thoroughly between additions, until the batter is shiny, thick, and smooth.
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Pipe 2-inch rounds with a plain round tip or use a medium cookie scoop. Space mounds about 1½ inches apart.
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Bake at 375°F for 20 minutes, then reduce to 325°F and bake another 20–30 minutes until the puffs feel light. Cool completely.
Assembly:
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Slice off the top third of each profiterole. Fill the bottom with matcha pastry cream using a pastry bag, small scoop, or two spoons. Replace the top and dust with powdered sugar and a light sprinkle of matcha before serving.
Notes
For a cookie-topped version, use choux au craquelin dough.
Nutrition
Nutrition information is an approximation.
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