Okay…where do I even begin with this. I’m so excited to finally be posting this recipe and sharing this matcha goodness with you all because something this delicious is something you need in your life ASAP. Hopefully you’re a matcha lover.
Anyways, quick fact about me in case you’re new here. I have a matcha obsession. Most of the times, you’ll probably find me ordering some matcha flavored drink with my boba, adding matcha in my smoothies, looking for more matcha desserts and ordering matcha flavored ice cream. You get the point. It’s my weak spot.
As I’ve talked about here, I’m definitely not your professional chef or baker. I’ve had my fair share of baking disasters, and I was somewhat traumatized from making cream puffs ever again after a badly burnt custard that I made in 5th grade that involved black floating bits of burnt milk or egg or SOMETHING floating around in a liquid-y soup that was supposed to be the filling.
BUT. I believe in second chances, and though I nearly burnt these cream puff shells (spent a good 10 minutes scraping the bottoms of these shells because they were black), you eventually just get better and better at it. And hey, they don’t look bad right? If I didn’t tell you that you might not have ever known…but we can keep that between us.
So, whatcha waiting for? It’s okay, don’t be scared. We’re in this together.
THIS PICTURE MAKES ME SO HAPPY.
One thing I would probably change is to use parchment paper or a SILPAT baking sheet (need one of those in my life soon).
And sprinkle with some fairy dust. Or powdered sugar. Probably some matcha powder too. Your choice!
Bon appétit! ♥
- 1 cup water
- 1 stick unsalted butter
- 1 cup flour
- 1/2 tsp salt
- 4 eggs
- 2 1/2 cup milk
- 4 egg yolks
- 1/2 cup sugar
- 2 tablespoon cornstarch
- 2-3 tbsp matcha powder (depending on how strong you want the matcha flavor to be)
- 1 tbsp vanilla
- Preheat oven to 400 °F.
- In medium saucepan, bring water to slow, rolling boil.
- Stir in butter and mix until melted.
- Add in flour and salt until soft, sticky dough forms.
- Remove from heat and mix in eggs, one at a time.
- Drop dough in rounded spoonfuls or by piping onto lined baking sheet.
- Bake for 15 minutes.
- Reduce temperature to 350 °F and continue baking for another 30 minutes, or until shells are golden brown.
- Let cool.
- Combine egg yolks, sugar, cornstarch, matcha powder and vanilla and mix well.
- Heat milk in saucepan until boiling and remove from heat.
- Slowly pour milk into matcha egg mixture, stirring constantly.
- Pour mixture back into saucepan.
- Bring saucepan back to low-medium heat, continue stirring until thickened.
- Place strainer over bowl and strain custard mixture.
- Cover with plastic wrap, making sure to touch the surface of the plastic wrap to the custard.
- Refrigerate and let chill for a 2-3 hours.
- Pour custard filling into piping bag.
- Slice cream puff shells diagonally down the middle.
- Pipe filling into shells.
- Sprinkle with powdered sugar or matcha powder for decoration.
- Do not open the baking door during the baking process, as this will deflate the cream puff shells.
- Pouring the hot milk into the matcha egg mixture is known as tempering, and this must be done slowly while stirring constantly as to not scramble the eggs.