2 ways to make green tea cream puffs – fragrant, rich matcha cream puffs with a unique flavor

Mix the dough for the crispy outer layer

Add 3g of Japanese green tea powder into a bowl containing 50g of all-purpose flour, and mix well until the green tea powder and flour are completely combined.

Add 40g of unsalted butter into the bowl, add 50g of sugar, and use a whisk to blend this mixture, then pour the green tea flour mixture in, and mix well to combine all the ingredients into a cohesive, sticky dough.

Flattening and dividing the crispy shell dough

Next, lay a sheet of parchment paper on the table, pour the mixed green tea powder on top, and use a flat spatula to gently spread the powder, then lay another sheet of parchment paper on top and use a rolling pin to flatten this dough to a thickness of about 1/3 of a finger.

Use a round mold with a diameter of 2 – 3cm to carefully press down, dividing the dough into about 20 round pieces, then remove the outer edge of the dough.

After that, place these crispy dough pieces in the refrigerator for 30 – 60 minutes.

For the leftover dough, you can knead it back into a block, then continue to flatten and cut out a few more pieces of dough.

Cooking the dough for choux pastry

Place a pan on the stove, add 120ml of water, 60g of unsalted butter, 5g of sugar, and 1/2 tablespoon of salt, and mix well until the butter is completely melted and smooth, then add 65g of all-purpose flour.

Stir until the mixture forms a smooth, non-sticky dough.

At this point, turn off the heat, remove the pan, and carefully crack 2 eggs into the dough, mixing well to combine the eggs into the pastry mixture.

Once the pastry mixture is complete, transfer it to a piping bag. Place a sheet of parchment paper on a tray and carefully pipe the dough to form the pastry in a spiral shape.

Coating with crispy dough and baking

Use a finger to dip in water, apply it to the top of the choux pastry, and then cover it with a layer of crispy green tea crust on top.

Before starting to bake, you need to preheat the oven to 220 degrees Celsius for 10 minutes.

Once the oven is hot, place the tray of choux pastry in the oven at 220 degrees Celsius for 10 – 15 minutes, then lower the temperature to 170 degrees Celsius and bake for an additional 15 – 20 minutes.

After baking, take the pastries out to cool.

Mixing the green tea cream filling

Break 2 eggs one by one, carefully separate the egg yolks into a bowl, add 40gr of sugar and 20gr of cornstarch, and use a whisk to beat this mixture until smooth.

Next, heat 220ml of unsweetened fresh milk until it just begins to simmer, then carefully ladle it into the flour mixture you just made, stirring continuously!

After that, pour this mixture into a pot, turn the heat to the lowest setting, and continuously stir with a flat whisk to prevent burning. At this point, add 5gr of green tea powder and mix well until the green tea cream filling thickens, then stop.

Transfer this green tea cream filling to a bowl, cover the surface with parchment paper, and place it in the refrigerator for about 15 – 20 minutes.

Fill with green tea cream

You place the green tea cream mixture into a piping bag.

Next, use a knife to cut the cake in half horizontally, then pipe the cream filling into the bottom half of the cake and place the other half on top.

Continue doing this until all the cake is used up; finally, sift the remaining 10g of green tea powder evenly over the top of the cake to make it more fragrant and visually appealing!

Final product

The green tea cream puff after completion has a refreshing and eye-catching color. When enjoying, you will feel the crispy outer layer of the cake blending with the rich, aromatic cream filling, which is incredibly enticing.

This is a perfect dessert for you to showcase your skills when friends come over or to treat family on weekends; it will surely make everyone fall in love!

Make the green tea cream filling

First, crack 2 eggs and strain the yolks into a pot with 50g of sugar. Use a spoon to mix well, then add 250ml of unsweetened fresh milk, add 10g of cornstarch and 15g of Japanese green tea powder, mix until the mixture lightly boils.

Next, add 15g of unsalted butter, 1 teaspoon of vanilla, continue stirring until the butter is completely melted, and wait for this mixture to boil again before turning off the heat and letting it cool.

After the mixture cools, add 80g of whipping cream and mix until the cream filling is well combined and smooth, then place it in the refrigerator to keep it fresh.

Make the crispy coating

Put 40g of unsalted butter into a bowl, use a flat whisk to mash it, add 50g of sugar, 1 teaspoon of vanilla, and sift 50g of weak flour into it, mix well until this mixture sticks together, still moist and slightly crumbly, then put it into a zip bag.

Then, use a rolling pin to roll it thin, and place it in the fridge for about 1 hour.

After 1 hour, take this dough out, use a knife to lightly cut the dough to form 6 oval shapes, remove the excess dough around and place it back in the fridge for about another 15 minutes.

Cook the puff pastry dough

Put a pot on the stove, add 90ml of water, then add 40g of unsalted butter and 1 teaspoon of salt, wait for this mixture to boil and then turn off the heat.

Next, sift 50g of weak flour into it, mix well and then turn the heat to low to warm up this mixture.

After cooking for about 5 minutes, when you see the dough mixture smooth and not sticking to the pot, turn off the heat, pour this mixture into a bowl, break 2 chicken eggs into it one by one, mix well until the dough is smooth, then put it into a piping bag.

Line a baking tray with parchment paper and pipe 6 equal portions of dough, at this point, place the crispy coating on top.

Bake the cake

Preheat the oven to about 220 degrees Celsius for 10 minutes, then place the tray of cakes in at 250 degrees Celsius for 25 minutes.

Once baked, transfer to a tray with grooves to let the cakes cool.

Fill with green tea cream

In this step, use a chopstick to carefully make a hole on the side of each choux pastry, then fill it with green tea cream. Repeat for all 6 pastries!

Final Product

The green tea cream puff, when completed, makes an impression with its eye-catching bright yellow color and delightful aroma.

When you take a bite, you will feel the crispy outer shell combined with the fragrant and creamy filling, sweet and appealing.

This will surely be a wonderful dessert for your family to enjoy on weekends.