Matcha cream puffs filled with matcha pastry cream and finished with a light dusting of matcha powdered sugar. For 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 delicate matcha cream puffs.
My fondness for cream puffs dates back to college, when a Beard Papa’s near UCLA was a regular stop. These matcha cream puffs are a nod to the classic versions popular in the early 2000s.
What is pâte à choux
Pronounced “pat-ah-shoe,” pâte à choux is a French pastry dough that’s cooked twice: once on the stovetop to form a paste, and again in the oven until the shells are hollow and crisp.
Also called choux pastry or choux paste, this versatile dough is used for éclairs, profiteroles, gougères and other light pastries.
Choose matcha carefully for the best color and flavor; sifting fine matcha into your recipes helps avoid clumps.
Cream Puff Ingredients
Pâte à choux requires only a few basic ingredients: milk (or water), butter, salt, and flour are cooked together, then eggs are beaten in until the batter becomes a smooth, thick paste.
How to make pâte à choux
- Combine milk, butter, and salt in a saucepan. Add flour and stir quickly. The mixture may clump at first, but keep stirring until it smooths into a cohesive mass.
- Cook the dough over medium heat while stirring until it forms a ball that pulls away from the sides of the pot.
- Transfer the hot dough to a stand mixer fitted with a paddle and beat on medium to cool it. The dough will steam as it cools. Once at room temperature, add eggs one at a time; the batter will loosen, then come back together.
- After mixing, the dough should be shiny, smooth, and thick—ready to pipe or scoop.
Piping bag vs cookie scoop method
Pâte à choux is traditionally piped into rounds, rings or lines for éclairs and profiteroles. For a simpler, more consistent approach, use a medium cookie scoop to portion out the dough. A size 40 scoop typically yields about 20 cream puffs.
Good profiteroles are crisp outside and soft, airy inside. They should feel light, like little pillows, which indicates a hollow interior created by steam during baking. If they feel heavy, bake a little longer until they feel light.
How to fill cream puffs
There are two common filling methods:
- Inject filling through the side with a piping tip, leaving the exterior intact.
- Slice off the top and spoon or pipe filling into the hollow; then replace the top.
Injecting keeps the filling a surprise, but for these matcha puffs I recommend slicing off the top third and filling the bottom with matcha pastry cream using a piping bag or small scoop.
Serving suggestions
Matcha cream puffs are best the day they’re assembled. Dust filled puffs lightly with matcha powder or powdered sugar just before serving.
Leftovers can be refrigerated for up to two days. The pastry cream will soften the shell over time and the exterior will lose some crispness, but the puffs remain delicious.
Pressed for time? Make these over several days:
Day 1: Make the pâte à choux and bake the shells. Cool completely and store at room temperature.
Day 2: Prepare the matcha pastry cream. Fill the puffs, or chill the cream and whisk before using.
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)
- ¾ cup granulated sugar (150 g), divided
- ¼ cup cornstarch (30 g)
- 3 large egg yolks
- 2 Tablespoons unsalted butter (28 g)
- ¼ teaspoon kosher salt
- 2 teaspoons matcha powder (5 g), sifted
Profiteroles:
- 1 cup whole milk
- ½ cup unsalted butter (113 g), cut into tablespoons
- 2 Tablespoons 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:
- Line a half-sheet pan with plastic wrap, covering the sides. Set aside.
- In a heavy saucepan, combine milk and 1 tablespoon sugar. Heat to a simmer. In a bowl, whisk remaining sugar, cornstarch, and egg yolks.
- When milk is nearly boiling, remove about 3 tablespoons and whisk with matcha to form a concentrate. Set aside.
- Slowly temper the egg mixture with hot milk, about ¼ cup at a time, whisking to prevent curdling. When most milk is incorporated, return the mixture to the saucepan.
- Reduce heat to medium and cook, stirring constantly, until the custard thickens and comes to a boil. Remove from heat, whisk in butter and salt, then stir in the matcha concentrate until smooth.
- Spread the hot pastry cream onto the prepared sheet pan in a thin layer, cover with plastic wrap, and chill briefly until cooled to room temperature. Transfer to an airtight container and refrigerate until use. Do not freeze longer than 30 minutes or the cream may separate.
Profiteroles:
- Preheat oven to 375°F. Line a baking sheet with parchment or a silicone mat.
- In a saucepan, combine milk, butter, sugar and salt. Bring to a boil. Add sifted flour and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
- Transfer dough to a stand mixer bowl and beat with a paddle until cooled to room temperature (the dough may steam).
- Add eggs one at a time, fully incorporating each before adding the next. The batter will loosen and then become shiny and smooth.
- Pipe 2-inch rounds with a plain round tip or use a medium cookie scoop and space them 1½ inches apart.
- Bake at 375°F for 20 minutes, reduce oven to 325°F and bake another 20–30 minutes until the shells feel light. Cool completely.
Assembly:
- Whisk the chilled pastry cream until smooth. Slice off the top third of each profiterole and fill the bottom with matcha pastry cream using a piping bag or small scoop. Replace the top and dust with powdered sugar and additional matcha before serving.
Notes
I used a medium cookie scoop for consistent sizing. If you prefer a cookie topping, use choux au craquelin dough. Pastry cream can be made up to three days in advance, but it may separate over time; whisk or beat before using.
Nutrition
Carbohydrates: 17 g,
Protein: 4 g,
Fat: 8 g
Nutrition information is an approximation.
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