Ingredients
Units
Scale
- *FOR THE FILLING
- 3 large egg yolks
- 1?3 cup (67 g) granulated sugar
- 1?4 cup (32 g) cornstarch
- 11?4 cups (300 ml) milk
- 3?4 cup (180 ml) heavy whipping cream
- 6 oz (170 g) bar-style white chocolate, finely chopped
- 2 tsp (10 ml) vanilla extract
- 1?8 tsp salt
- * FOR THE PÂTE À CHOUX
- 1 cup (240 ml) water
- 1?2 cup (113 g [1 stick]) unsalted butter
- 1 tsp sugar 1?2 tsp salt
- 1 cup (135 g) all-purpose flour, spooned and leveled
- 4 large eggs
- *FOR THE MATCHA GLAZE
- 2 cups (240 g) unpacked powdered sugar, sifted
- 1 tsp matcha powder
- 1 tsp vanilla extract
- 3 tbsp (45 ml) hot water
Instructions
- *Make the filling:
- In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch to combine and set aside.
- In a heavy-bottomed saucepan over medium-high heat, bring the milk and cream to a simmer and
- cook for 2 minutes, stirring constantly. Decrease the heat to low and whisk about 1?2 cup (120 ml) of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick, about 2 minutes.
- Remove from the heat and stir in the chocolate, vanilla and salt until smooth and fully incorporated, 1 to 2 minutes. Pour the filling through a mesh strainer into a medium bowl and cover the surface with plastic wrap to prevent its forming a skin. Refrigerate the filling for at least 2 hours or overnight.
- *Make the pâte à choux:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- In a heavy-bottomed saucepan over medium heat, bring the water, butter, granulated sugar and salt to a boil. Use a wooden spoon to stir in the flour constantly as you cook the dough for 2 to 3 minutes, or until it starts to form a film on the bottom of the pan.
- Transfer the dough to a large bowl and let cool for about 2 minutes. Still using the wooden spoon, stir in one egg at a time. You will notice that after every addition, the dough will separate. Keep stirring until the dough comes together again before you add the next egg. Repeat until all the eggs are incorporated. In the end, the dough will be sticky and firm enough to hold a stiff peak.
- Transfer the dough to a piping bag and, spinning the piping tip as you go, pipe 11?2-inch (4-cm) circles onto the prepared baking sheets. If the paper is shifting, you can stick a bit of dough to the baking sheets underneath the parchment paper so that the paper doesn’t move as you pipe. Press down the tips of the dough with wet fingers to even them; otherwise, the tips may burn. Lightly brush the pâte à choux with egg wash. Bake one baking sheet at a time for 30 to 32 minutes, or until the pâte à choux is puffed and golden brown. Do not open the oven while baking, or the cream puffs will collapse.
- Remove from the oven and let cool on the pans to room temperature, about 1 hour.
- *Make the glaze:
- In a large bowl, whisk together the powdered sugar, matcha powder and vanilla to combine. Add 1 tablespoon (15 ml) of hot water at a time and whisk to combine. Stop adding water when the consistency is thick but liquid. If the glaze is too thick, there will be too much glaze on the cream puffs. On the other hand, if it is too thin, it will run down the cream puffs. Test the consistency down the sides of your bowl for clarity.
- Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each cream puff, then pipe the filling into the puffs. Dip the tops of the filled cream puffs into the glaze and place them on a wire rack to let dry.
- Store leftover cream puffs in an airtight container in the refrigerator for up to 3 days.
- *note: The single teaspoon of matcha powder seems little, but the taste is very intense and adding more matcha would overpower the taste of the cream puffs. That said, you can adjust the amount of matcha powder to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes