baking · vegetarian
Matcha cream puffs
Crisp choux shells filled with matcha whipped cream and a hidden piece of white chocolate.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
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Method
-
1
Heat oven to 200°C (400°F). Boil water, milk, butter, sugar and salt; add flour and stir until a film forms on the pan.
-
2
Cool 3 minutes, then beat in eggs one at a time until glossy and the paste falls in a V.
-
3
Pipe 4 cm mounds, bake 20 minutes, then 190°C (375°F) for 15 more until deeply golden; pierce each and cool.
-
4
Sift matcha with powdered sugar and whip with cream to stiff peaks.
-
5
Split or poke puffs, tuck in a piece of white chocolate, pipe in the matcha cream and dust with sugar.
