These heavenly Matcha Cream Puffs are made with homemade pâte à choux and filled with light and airy Matcha cream filling!
My love affair with matcha baked goods continues. After a short pause from baking with matcha, it was time for these Matcha Cream Puffs. This is the second cream puff (or profiterole) recipe on the blog, after these Earl Grey Cream Puffs from last month. Cream puffs are an amazing treat for the holiday season (and at any time of year, really).
These delicate cream puffs are filled with light and airy matcha cream filling! They're a dream for matcha and green tea lovers!
These cream puffs are made with a homemade pâte à choux recipe. They may seem difficult to make - but really aren't. With the right ingredients, kitchen equipment, and some patience, you'll be able to nail these Matcha Cream Puffs in no time!
Ingredients and Variations
For the pâte à choux, you will need a few basic pantry ingredients:
Butter - Use unsalted butter if possible. We will be heating the butter in a saucepan so it doesn't matter if its at room temperature or out of the fridge.
Milk - You can use semi-skimmed or whole dairy milk.
Sugar - Granulated or caster sugar work fine.
Flour - All-purpose flour works best for pâte à choux. Make sure to weigh your ingredients accurately - for best results use digital kitchen scales.
Eggs - You will need 3 eggs but you won't be using all of them. I like to lightly beat 2 eggs and then beat the other egg in a separate bowl (you won't be using all of the third egg) - and then use the remaining egg as egg wash.
Water and Salt - you will also need some extra water to brush the baking sheet and for flattening the choux tips.
For the matcha cream filling, you will need:
Heavy Cream - Or fresh/whipping cream.
Vanilla Extract - Flavor enhancer.
Matcha - Use high quality ground matcha. Sift the matcha before using.
Powdered Sugar - Or icing sugar, for sweetness. You will also need some powdered sugar for dusting the cream puffs.
To make cream puffs, you will also need the following kitchen equipment:
- a saucepan
- stand mixer fitted with the paddle attachment or handheld mixer
- baking tray and parchment paper
- pastry brush
- piping bag and large round tip (Wilton 1A tip)
- whisk attachment for the cream filling
How to make Matcha Cream Puffs
How to Make Choux Pastry
- Start by lightly beating 2 eggs in a medium-sized bowl. Beat the other egg in a separate bowl (you might not need to use the whole third egg).
- In a medium-sized saucepan, melt the butter on medium heat. Then, add milk, water, salt, and sugar and bring to a simmer. Once simmering, turn the heat down to low and add the sifted flour.
- Stir the mixture using a spatula to form a ball of dough. Then, smash the dough around the saucepan (so that it covers the bottom and sides of the saucepan) and cook on low heat for 1 minute.
- Transfer the dough to a large mixing bowl of a stand mixer and allow to cool for 10-15 minutes.
- Whilst the dough is cooling, preheat oven to 200°C (400F) and line a large baking sheet with parchment paper. Use a pastry brush, a spray bottle, or your fingers to lightly brush, spray, or sprinkle the parchment paper with some water. This will help the choux to expand and rise during baking.
- When the dough has cooled, add the mixture containing the 2 beaten eggs. Mix on medium speed using a stand mixer fitted with the paddle attachment or a handheld mixer.
Note: The mixture may seem to curdle at first but it will come together in less than a minute.
- Add a tablespoon of the remaining egg mixture. Continue mixing on medium low speed. You may need to add some more egg, although one to two tablespoons are usually enough if using the right amount of ingredients.
- Once the choux mixture appears thick and has a slightly shiny and smooth surface, but with a pipeable consistency that holds its shape, your choux is complete.
Note: When you pull out your paddle attachment from the batter, the batter will start to fall from it after a few seconds (but not immediately). At this point, you can either use or chill the batter for up to 2 days.
- Do not discard any remaining egg. Stir in 1 tsp. milk to use this as egg wash later on.
- Transfer the choux mixture into a large piping bag fitted with a 1A round tip.
- Holding the piping bag and tip upright, pipe circles, approximately 1½" in size straight down, leaving approximately 1 inch between each circle. Create a small bun-like shape and use a sharp, circular movement to stop to create a stiff peak.
- Dip your finger in some water and smooth down the peaks. Lightly brush each cream puff with egg wash using a pastry brush.
- Bake in a 200°C (400F) oven for 17-18 minutes, then, without opening the oven, decrease the oven temperature to 175°C (350F) and bake for another 7-8 minutes. Do not open the oven whilst the choux is baking.
The choux should puff up and should be deep golden brown in color.
- Once baked, transfer to a cooling rack to cool completely before filling.
How to Make Matcha Cream Filling
To make the matcha filling, start by heating ¼ cup of your heavy cream in a small saucepan. Once simmering, remove from heat and whisk in the matcha powder. Chill the cream mixture for 15 minutes.
Place the matcha cream, the remaining heavy cream, vanilla extract, and powdered sugar in a large bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
If not using the filling immediately, store in a refrigerator until ready to use.
How to Assemble Matcha Cream Puffs
There are two methods for filling the cream puffs.
- You can either slice off the tops of the profiteroles, pipe the cream using a star or flower tip, and cover with the top part of the pastry.
- Or, you can use a small round frosting tip to pierce the bottom of each profiterole and then pipe the matcha cream into the puffs.
Sprinkle green tea profiteroles with powdered sugar and serve!
Tips for the Best Pâte à Choux
The trick for the best pâte à choux lies in the dough. Specifically, the amount of egg added to it. Always add the last egg gradually (you won't need to use all of it) - one tablespoon at a time until the dough is smooth and shiny.
Adding too much egg will make the choux runny and the profiteroles will fail to rise when baked.
Make sure to measure your ingredients accurately - I always recommend using digital kitchen scales for accuracy.
When baked, cream puffs should puff up. They should be golden brown on the outside with a crispy outer shell and a light, hollow interior. Make sure to lightly sprinkle the parchment paper with water before piping the choux. This will ensure a moist interior and a puffed up profiterole.
If you will be re-using the baking sheet for a second batch, remember to re-sprinkle the baking paper with water.
How to Store Choux Pastry
Unbaked choux pastry dough can be stored in an airtight container in the refrigerator for up to 2 days.
Unfilled baked profiterole shells can be stored in an airtight container at room temperature for up to 2 days, but be warned, the pastry may soften over time and is best served freshly baked.
How to Store Cream Puffs
These Matcha Cream Puffs are best served on the day they're baked and assembled.
Store leftover cream puffs in an airtight container in a refrigerator until ready to serve. Cream puffs keep well for up to 2 days but the shells may lose their crispiness after day 1.
Can Cream Puffs be Frozen?
No. Due to the nature of this type of pastry, cream puffs should not be frozen as they will lose their texture and consistency.
Other Matcha Recipes
Matcha Cream Puffs
- 85 g unsalted butter (6 tbsp)
- 90 mL water (6 tbsp) + extra for brushing baking sheet and flattening choux tips
- 90 mL milk semi-skimmed (6 tbsp) + 1 tsp. extra for egg wash
- 2 tsp granulated sugar
- 95 g all purpose flour (approx. 12 ⅛ tbsp)
- 3 eggs medium-sized, divided 2 + 1 egg
- pinch salt
Matcha Cream Filling
- 250 mL heavy cream (1 cup)
- ½ tsp. vanilla extract
- 2 tbsp. powdered sugar sifted (+ extra for sprinkling)
- 1½-2 tsp. matcha powder high-quality
Choux Pastry and Cream Puffs
- Divide eggs into two medium-sized bowls: place 2 eggs in one bowl and 1 egg in another bowl. Lightly beat all eggs.
- Place butter in a small saucepan on medium heat. Once melted, add milk, water, sugar, and salt. Mix to combine and bring to a simmer. Once simmering, turn heat down to low.
- Add sifted flour and mix, using a spatula, until a small dough ball is formed. Smash dough so that it covers the bottom and sides of saucepan and heat (low heat) for 1 minute (to cook the dough mixture).
- Transfer dough to a mixing bowl of a stand mixer fitted with the paddle attachment. Allow dough to cool for 10-15 minutes before proceeding to the next step.
- In the meantime, preheat the oven to 200°C (400F) and line a large baking sheet with parchment paper. Use a pastry brush (or your fingers) to lightly brush (or sprinkle) parchment paper with water.
- Start by adding the 2 beaten eggs to the dough and mix on medium-low speed until combined (the mixture may curdle at first but will come together after 30-40 seconds).
- Note: You will not need to use the whole remaining egg:Slowly add remaining mixture containing 1 egg, one tablespoon at a time whilst mixing on medium-low speed. One to two tablespoons is usually enough. Once the choux mixture appears thick and has a slightly shiny and smooth surface, but with has a pipeable consistency that holds its shape, your choux is complete. When you pull out your paddle attachment from the batter, the batter will start to fall from it after a few seconds (not immediately). At this point, you can chill the batter for up to 2 days.
- Use the remaining egg as egg wash by adding 1 tsp. of milk.
- Transfer choux mixture into a large piping bag fitted with a Wilton 1A round tip. Pipe approx 1½" size circles straight down, leaving approx 1 inch between each circle. (Create a small bun-like shape and use a sharp, circular movement to stop). Dip your finger in water and smooth down the peaks. Lightly brush each cream puff with egg wash using a pastry brush.
- Bake in a 200°C (400F) oven for 17-18 minutes, then, without opening the oven, decrease the oven temperature to 175°C (350F) and bake for another 7-8 minutes. The choux should puff up and is deep golden brown in color. Transfer to a cooling rack until cooled completely before filling.
Matcha Cream Filling
- Place around ¼ cup of the cream into a small saucepan and bring to a simmer. Remove from heat, whisk in matcha well until dissolved. Transfer mixture to a glass bowl and chill for 10 minutes before using.
- Place matcha cream mixture, remaining heavy cream, vanilla extract, and powdered sugar in a large bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
- To fill cream puffs:Method 1: Slice cream puffs horizonally from the center. Transfer whipped cream mixture to a piping bag fitted with the star or flower tip and pipe cream on the bottom half of the pastry. Cover with the top pastry.Method 2: Transfer whipped cream mixture to a piping bag fitted with a small round tip. Use the tip to pierce a small hole at the bottom of each cream puff and pipe the matcha cream into the puffs.
- Dust with powdered sugar and store in a refrigerator until serving.