Matcha cream puffs combine the delicate French pastry technique of choux with Japan’s beloved green tea powder creating an irresistible fusion dessert that’s both elegant and accessible. These airy golden puffs filled with silky matcha-infused cream offer the perfect balance of earthy bitter notes and sweet indulgence.
We’ve perfected this recipe to deliver bakery-quality results in your own kitchen. The secret lies in achieving the right choux pastry texture and creating a matcha cream that’s neither too sweet nor overpowering. Each bite delivers a satisfying contrast between the crisp exterior and the smooth creamy center.
Whether you’re hosting a dinner party or simply craving something special these matcha cream puffs will impress anyone who tries them. They’re surprisingly straightforward to make once you understand the basic techniques and the stunning green-hued filling makes them as beautiful as they are delicious.
Ingredients
We’ve organized our matcha cream puff ingredients into three distinct sections for optimal preparation. These carefully measured components will create the perfect balance of delicate pastry and rich matcha flavor.
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1 tablespoon granulated sugar
For the Matcha Pastry Cream
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 3 tablespoons high-quality matcha powder
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
For the Matcha Glaze (Optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons matcha powder
- 3-4 tablespoons whole milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
Equipment Needed
Creating professional matcha cream puffs requires exact tools that ensure success at every stage of preparation. We recommend gathering all equipment before starting to streamline your baking process.
Kitchen Essentials
Saucepan serves as the foundation for our choux pastry preparation. We need a heavy-bottomed pan that distributes heat evenly when combining butter, water, milk, and flour. This prevents scorching and ensures smooth dough formation.
Stand mixer or handheld mixer becomes crucial for achieving the perfect choux consistency. We use this to gradually incorporate beaten eggs into our cooked flour mixture. The mixer also whips our matcha cream filling to silky perfection.
Baking tray and parchment paper provide the ideal surface for piping and baking our cream puffs. We line our trays with parchment to prevent sticking and ensure even browning. Multiple trays may be needed depending on batch size.
Pastry brush helps us apply egg wash for that golden, glossy finish. We brush each piped puff before baking to achieve bakery-quality appearance and texture.
Piping bag with large round tip allows precise shaping of our choux pastry. We recommend using a Wilton 1A tip or equivalent for consistent, professional-looking puffs. The large opening accommodates the thick choux dough easily.
Whisk attachment transforms our cream ingredients into smooth, airy filling. We attach this to our mixer when preparing the matcha pastry cream for optimal texture and volume.
Special Equipment
Rolling pin becomes useful if we choose to add craquelin topping for extra crunch. This optional technique requires rolling the sweet dough thin before placing on each puff.
Fine-mesh sieve helps achieve ultra-smooth matcha cream by removing any lumps from cornstarch or matcha powder. We pass our finished cream through this for restaurant-quality results.
Instructions
We’ll guide you through each step to create these elegant matcha cream puffs with perfect results. Follow our systematic approach to master the choux pastry technique and achieve bakery-quality cream puffs at home.
Making the Choux Pastry
We start by combining 1 cup water, 1/2 cup whole milk, 1/4 cup granulated sugar, 1/2 teaspoon salt, and 1/2 cup unsalted butter in our heavy-bottomed saucepan. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally until the butter melts completely.
Remove the pan from heat and immediately add 1 cup sifted all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. Return the pan to medium heat and cook for about 1 minute, stirring constantly to eliminate excess moisture.
Transfer the hot dough to your stand mixer bowl and let it cool for 3-4 minutes. Beat in 4 large eggs one at a time on medium speed, ensuring each egg is fully incorporated before adding the next. The finished dough should be shiny, smooth, and hold its shape when piped.
Baking the Cream Puffs
Preheat your oven to 170°C (338°F) and line two baking sheets with parchment paper. Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds onto the prepared baking sheets, spacing them 2 inches apart.
Brush each mound lightly with beaten egg wash for a beautiful golden finish. Place the baking sheets in the preheated oven and bake for 35-40 minutes until the puffs are golden brown and sound hollow when tapped. Never open the oven door during baking as this will cause the puffs to collapse.
Turn off the oven and crack the door slightly, allowing the puffs to cool gradually for 10 minutes. Transfer to wire racks and cool completely before filling.
Preparing the Matcha Pastry Cream
Whisk together 6 egg yolks, 1/2 cup granulated sugar, and 1/3 cup cornstarch in a large bowl until pale and smooth. Heat 2 cups whole milk in a saucepan until it begins to simmer, then remove from heat.
Sift 3 tablespoons matcha powder into the hot milk and whisk vigorously until completely smooth with no lumps. Slowly pour the hot matcha milk into the egg mixture while whisking constantly to prevent curdling.
Return the entire mixture to the saucepan and cook over medium heat, whisking continuously until thick and custardy. The cream should coat the back of a spoon and hold its shape when lifted. Remove from heat and whisk in 3 tablespoons cold butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until thoroughly chilled. Before using, whip 1/2 cup heavy cream to soft peaks and gently fold into the chilled matcha pastry cream for extra lightness.
Making the Matcha Glaze
Sift 1 1/2 cups powdered sugar and 2 tablespoons matcha powder together in a medium bowl to eliminate any lumps. Add 3-4 tablespoons whole milk, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract.
Whisk the mixture until completely smooth and glossy. The glaze should coat the back of a spoon but still drip easily. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken as needed.
Assembling the Matcha Cream Puffs
Cut each cooled cream puff horizontally in half using a sharp serrated knife. Transfer the chilled matcha pastry cream to a piping bag fitted with a medium star tip.
Pipe a generous amount of cream onto the bottom half of each puff, creating an attractive swirl pattern. Gently place the top half back on each cream puff, pressing lightly to secure.
Dip the top of each assembled cream puff into the matcha glaze, allowing excess to drip off. Place on a wire rack set over parchment paper to catch any drips. Let the glaze set for 15 minutes before serving, and dust lightly with additional matcha powder if desired.
Storage and Serving Tips
Proper Storage Methods
We recommend storing different components of your matcha cream puffs based on their stage of preparation. Unfilled choux pastry dough keeps well in an airtight container in the refrigerator for up to 2 days when properly sealed.
Baked but unfilled choux buns maintain their quality at room temperature for up to 2 days or can be frozen for extended storage up to 3 months. We suggest re-crisping thawed buns by baking at 350°F for 5-10 minutes to restore their texture.
| Storage Method | Duration | Temperature |
|---|---|---|
| Unfilled choux dough | 2 days | Refrigerated |
| Baked unfilled buns | 2 days | Room temperature |
| Baked unfilled buns | 3 months | Frozen |
| Assembled cream puffs | 1-2 hours | Room temperature |
| Assembled cream puffs | 1-2 days | Refrigerated |
| Assembled cream puffs | 1 week | Frozen |
Optimal Serving Guidelines
We advise serving assembled cream puffs immediately after filling for the best texture experience. The choux shell begins softening over time once the cream is added, so timing becomes crucial for maintaining that perfect contrast between crispy exterior and creamy interior.
Assembled cream puffs retain quality in the refrigerator for 1-2 days or can be frozen for up to 1 week. When serving frozen cream puffs, we recommend thawing them overnight in the refrigerator until they become firm again.
Professional Presentation Tips
We enhance visual appeal by dusting completed cream puffs with matcha powdered sugar just before serving. This finishing touch adds both aesthetic value and extra matcha flavor.
For a unique serving experience, we freeze assembled cream puffs for 30 minutes to 1 hour before serving to create a matcha ice cream-like texture that guests find delightful.
Assembly and Reheating Techniques
We use a piping bag to fill the puffs cleanly, though slicing off the top and spooning in the filling works equally well. Before filling previously baked choux buns, we re-crisp them in the oven at 350°F for 5-7 minutes to ensure optimal texture contrast.
Variations and Substitutions
We can transform our basic matcha cream puffs into exciting new flavors and accommodate different dietary needs with these proven variations and substitutions.
Creative Flavor Variations
Strawberry Matcha Cream Puffs offer a delightful fruity twist to our classic recipe. We add strawberry puree or jam directly into the matcha cream for a beautiful pink swirl and complementary flavor profile. The strawberry’s sweetness balances the earthy matcha notes perfectly.
Diplomat Cream and Pastry Cream combinations create exceptional texture variety in our cream puffs. We can use both diplomat cream (pastry cream folded with whipped cream) and traditional pastry cream for layered texture and flavor complexity. This technique gives us a lighter yet richer filling experience.
White Chocolate Matcha Cream elevates our dessert with luxurious richness. We incorporate white chocolate into the matcha cream for enhanced sweetness and creamy mouthfeel that pairs beautifully with matcha’s natural bitterness.
Essential Substitutions
Milk alternatives make our cream puffs accessible to more dietary preferences. We substitute regular milk with oat milk or other plant-based milks for completely dairy-free versions without compromising texture or taste.
Sugar replacements allow us to create lower-calorie options. We replace granulated sugar with powdered monk fruit sweetener for reduced sugar content while maintaining the necessary sweetness balance.
Flour alternatives require careful consideration for optimal results. While all-purpose flour works best for traditional choux pastry structure, we can experiment with oat flour for gluten-free versions, though this may affect the pastry’s rise and texture.
Quality Ingredient Guidelines
Matcha powder quality directly impacts our final results. We always use high-quality, culinary-grade matcha powder for the best flavor intensity and vibrant green color in both cream and glaze applications.
Choux pastry fundamentals remain consistent across variations. Our typical ingredients include butter, water, milk, and flour with eggs providing essential structure for proper puff formation.
Cream filling options offer flexibility in texture preferences. We can choose between whipped cream, pastry cream, or diplomat cream combinations depending on desired richness and consistency in our finished cream puffs.
Conclusion
We’ve shown you how to create these stunning matcha cream puffs that’ll elevate any dessert table. With our detailed guide you can master the techniques needed to achieve bakery-quality results right in your own kitchen.
The versatility of this recipe means you can customize flavors experiment with different creams and even prepare components ahead of time. Whether you’re hosting a dinner party or treating yourself to something special these cream puffs deliver both visual impact and incredible taste.
Don’t let the seemingly complex process intimidate you – once you understand the fundamentals of choux pastry and matcha cream the possibilities are endless. We’re confident that these delicate pastries will become a favorite in your baking repertoire.
Frequently Asked Questions
What makes matcha cream puffs different from regular cream puffs?
Matcha cream puffs combine French choux pastry with Japanese matcha green tea powder, creating a unique fusion dessert. The airy puffs are filled with silky matcha-infused cream that balances earthy, slightly bitter matcha flavors with sweet pastry. This creates a more sophisticated flavor profile compared to traditional vanilla or chocolate cream puffs.
What ingredients do I need to make matcha cream puffs?
You’ll need three ingredient sets: choux pastry (water, butter, salt, flour, eggs, sugar), matcha pastry cream (milk, egg yolks, sugar, cornstarch, matcha powder, butter, vanilla, salt, heavy cream), and optional matcha glaze (powdered sugar, matcha powder, milk, melted butter, vanilla). High-quality matcha powder is essential for the best flavor.
What equipment is essential for making matcha cream puffs?
Key equipment includes a heavy-bottomed saucepan, stand or handheld mixer, baking trays with parchment paper, pastry brush, and piping bag with large round tip. Optional tools include a rolling pin for craquelin topping and fine-mesh sieve for smooth matcha cream. Having all equipment ready beforehand streamlines the baking process.
How should I store matcha cream puffs?
Unfilled choux pastry dough keeps in the refrigerator for 2 days. Baked unfilled choux buns last 2 days at room temperature or 3 months frozen. Assembled cream puffs should be served immediately for best texture, but can be refrigerated 1-2 days or frozen up to 1 week. Fill just before serving to prevent softening.
Can I make variations of matcha cream puffs?
Yes! Popular variations include Strawberry Matcha Cream Puffs with strawberry puree, White Chocolate Matcha Cream for extra richness, and diplomat cream for layered texture. You can also substitute plant-based milk for dairy-free versions or use monk fruit sweetener for lower-calorie options while maintaining the choux pastry’s structure.
How do I achieve the perfect choux pastry texture?
The key is proper cooking technique: combine water, butter, and salt in a saucepan, add flour all at once, cook until mixture pulls away from pan sides, then gradually add beaten eggs until smooth. The dough should hold its shape when piped but not be too stiff. Proper oven temperature and timing ensure puffs rise properly.
