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Matcha Cream Puffs
Recipe

11 INGREDIENTS • 13 STEPS • 50MINS

Matcha Cream Puffs

4.7
3 ratings
These Matcha Cream Puffs are going to be your Jam. They are going to take you places you’ve never been before in a puff.
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Matcha Cream Puffs
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
These Matcha Cream Puffs are going to be your Jam. They are going to take you places you’ve never been before in a puff.
50MINS
Total Time
$3.84
Cost Per Serving
Ingredients
Servings
4
us / metric
Puffs
Water
1 cup
Water
Filling
Milk
1 cup
Matcha Powder
1 Tbsp
Matcha Powder
I used Smith Teamaker® Matcha
Heavy Cream
1/3 cup
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
1126
Fat
79.2 g
Protein
12.9 g
Carbs
88.4 g
Add to plan
logo
Matcha Cream Puffs
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

Author's Notes

Makes 22 puffs.
Cooking InstructionsHide images
step 1
For the puff, melt the Water (1 cup) and Unsalted Butter (1/2 cup) together in a small saucepan over medium-high heat.
step 2
Once it's melted, add the All-Purpose Flour (1 cup) all at once and stir vigorously with a wooden spoon. Continue to stir over the heat for another 3-5 minutes. Trying to steam out some of the water content so the puff doesn't fall when it bakes.
step 3
Let the mixture cool for about 15 minutes until warm.
step 4
Preheat the oven to 400 degrees F (200 degrees C).
step 5
Take the butter/flour mixture and add in one Eggs (4) at a time stirring until combined each time.
step 6
With a small cookie scoop, turn out 22 puffs on the baking sheet placing them 2 inches apart from each other. Bake for 30-35 minutes.
step 7
Let the puffs cool and cut them into sandwiches, leaving more room on the bottom. You can scoop out the extra bread or leave it.
step 8
For the filling, in a small saucepan, whisk Granulated Sugar (1 cup), All-Purpose Flour (1/3 cup), and Matcha Powder (1 Tbsp) together until uniform. Add Milk (1 cup) and place over medium-high heat whisking continuously. Heat until the mixture has thickened to a paste.
step 9
Take off heat and whisk in Vanilla Extract (1 tsp). Pour into a shallow bowl and cover with plastic wrap directly on the pudding mixture so it won't create a film. Place in the fridge and let come to room temperature.
step 10
For the filling, whip the Unsalted Butter (1 cup) until white.
step 11
Turn the mixer down to medium/low and scoop out the cooled matcha pudding one large spoon full at a time into the butter. Once the pudding has all been added, turn the beater back on high and add in the Heavy Cream (1/3 cup).
step 12
Pipe the filling into each cream puff. It won't need a lot since it's a rich matcha cream.
step 13
Dust with powdered sugar if desired and enjoy!
step 13 Dust with powdered sugar if desired and enjoy!
Tags
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American
Asian
Comfort Food
Shellfish-Free
Easter
Vegetarian
Dessert
Mother's Day
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