Instructions
Make the Choux Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. In a large saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally until the butter melts completely. Remove from heat immediately when it reaches a full boil.
Sift together the flour and matcha powder. Add the flour mixture all at once to the hot liquid, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about one minute of constant stirring. Return the pan to medium-low heat and cook for two more minutes, stirring constantly to dry out the dough slightly. The dough should look slightly shiny and leave a thin film on the bottom of the pan.
Add the Eggs: Transfer the hot dough to a large bowl and let it cool for five minutes, stirring occasionally. This cooling prevents the eggs from scrambling. Add the eggs one at a time, beating vigorously after each addition until fully incorporated. The dough will look separated at first but will come together with continued mixing. After adding all eggs, the dough should be smooth, glossy, and form a thick ribbon when lifted with a spoon.
Pipe and Bake: Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds about two inches in diameter onto the prepared baking sheets, spacing them three inches apart to allow for expansion. Use a wet finger to smooth any peaks. Bake for twenty-five minutes without opening the oven door. Reduce temperature to 350°F (175°C) and bake for an additional ten to fifteen minutes until the puffs are deep golden brown and feel light and hollow. Turn off the oven, crack the door, and let the puffs dry for ten minutes. This prevents them from deflating.
Prepare the Matcha Cream: While the puffs bake, make the pastry cream. In a medium saucepan, heat the milk until steaming but not boiling. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour half the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue cooking for one minute while whisking. Remove from heat and immediately whisk in the butter, matcha powder, and vanilla extract until smooth. The matcha should be fully dissolved with no lumps. Strain the cream through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least two hours.
Finish the Cream: Once the pastry cream is cold, whip the heavy cream to stiff peaks in a separate bowl. Whisk the chilled pastry cream until smooth, then gently fold in half the whipped cream to lighten it. Fold in the remaining whipped cream until no streaks remain. The cream should be light, fluffy, and pipeable.
Assemble: Once the cream puffs are completely cool, cut each in half horizontally or poke a hole in the bottom. Fill a piping bag with the matcha cream and pipe generously into each puff. If cut in half, sandwich the tops back on. Dust lightly with powdered sugar and a touch of matcha powder before serving.
Tips for Success
Use high-quality culinary matcha for the best flavor and vibrant color. Don’t open the oven while baking or the puffs will deflate. Ensure the pastry cream is completely cold before folding in whipped cream.
Storage
Unfilled puffs can be stored in an airtight container for two days or frozen for one month. Fill just before serving for the best texture.
