Matcha Cream Puff

Matcha cream puffs are delightful pastries that feature a delicate choux pastry shell filled with a creamy matcha-infused filling, giving it a vibrant green color and a distinctive vegetal flavor. These easy to make cream puffs offer a perfect balance of sweet cream and astringency of green tea.

Matcha Cream Puff Recipe

By Joyce Zacharewicz

Prep time: 30 minutes

Cook time: 25 minutes

Chill Time: 2 hours

Servings: 18 puffs

Ingredients

2 (3.5 ounce) packages instant white chocolate pudding mix
2 tablespoons matcha powder
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

Instructions

Mix together vanilla instant pudding mix, matcha, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Scoop the dough about a tablespoonful onto an ungreased baking sheet, spacing them a couple of inches apart.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Dust with powder sugar and matcha before serving (optional).

Notes

The cream puffs can be stored in a refrigerator for up to 2-3 days for optimal freshness. Use an airtight container to prevent the cream puffs from drying out. You may also freeze these cream puffs for up to 1-2 months. To thaw before serving, let them sit at room temperature for about 20-30 minutes.

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Culinary Matcha

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Matcha Cream Puff