Matcha Cream Puff Recipe

Developed by Karlee Flores of Olive and Artisan, this Matcha Cream Puff recipe exemplifies the versatility of tea in world of culinary arts. Matcha is an especially wonderful ingredient for cooking and baking because its powder form makes it easy to add to recipes both new and old. Find Karlee's creatively delicious recipe below, and read her full blog post here.

Ingredients

For the Puffs:

• 1/2 cup butter, unsalted
• 1 cup water
• 1 cup flour
• 4 eggs

For the Filling:

• 1 cup sugar
• 1 cup milk
• 1/3 cup flour
• 1 Tablespoon Smith Teamaker Matcha
• 1 tsp vanilla extract
• 1 cup butter, unsalted
• 1/3 cup heavy whipping cream

Matcha Cream Puff Recipe

1. For the puff, melt the water and butter together in a small saucepan over medium/high heat. Once it's melted, add the flour 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. Let the mixture cool for about 15 minutes until warm.
2. Preheat the oven to 400 degrees. Take the butter/flour mixture and add in one egg at a time stirring until combined each time. 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.
3. 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.
4. For the filling, in a small saucepan, whisk sugar, flour and Matcha together until uniform. Consider sifting the Matcha before adding for a smoother texture. Add milk and place over medium/high heat whisking continuously. Heat until the mixture has thickened to a paste. Take off heat and whisk in vanilla. 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.
5. For the filling, whip the butter until white. 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 whipping cream.
6. Pipe the filling into each cream puff. It won't need a lot since it's a rich Matcha cream.

Notes

• Start cooking the Matcha filling pudding as soon as possible to allow it to come to room temperature in time.