Strawberry Matcha Cream Puffs

Short Description

Strawberry Matcha Cream Puffs are a delightful fusion of French pastry and Japanese flavors. These elegant desserts feature crisp choux pastry shells topped with a craquelin crust, filled with luscious strawberry pastry cream, and finished with a light matcha diplomat cream. Perfect for special occasions or as a sophisticated treat, they offer a harmonious balance of sweetness and earthy notes.

Why You’ll Love This Recipe

• Elegant Presentation: The combination of vibrant green matcha cream and fresh strawberries creates a visually stunning dessert.
• Flavor Harmony: The sweetness of strawberries complements the earthy bitterness of matcha, resulting in a balanced flavor profile.
• Textural Contrast: The crisp craquelin topping contrasts beautifully with the creamy fillings.
• Versatility: Suitable for various occasions, from afternoon teas to festive gatherings.
• Make-Ahead Friendly: Components can be prepared in advance, allowing for easy assembly when needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Craquelin Topping:

• Unsalted butter
• Granulated sugar
• All-purpose flour

For the Choux Pastry:

• Water
• Whole milk
• Unsalted butter
• Granulated sugar
• Kosher salt
• All-purpose flour
• Large eggs

For the Strawberry Pastry Cream:

• Fresh strawberries
• Granulated sugar
• Cornstarch
• Egg yolks
• Whole milk
• Unsalted butter
• Vanilla extract

For the Matcha Diplomat Cream:

• Heavy whipping cream
• Matcha powder
• Prepared pastry cream (reserved from the strawberry pastry cream)

Directions

1. Prepare the Craquelin:
   • Cream together unsalted butter and granulated sugar until smooth.
   • Mix in all-purpose flour to form a dough.
   • Roll the dough between parchment papers to about 1/8 inch thickness.
   • Freeze until firm, then cut into discs to top the choux pastry.
2. Make the Choux Pastry:
   • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   • In a saucepan, combine water, milk, unsalted butter, sugar, and salt. Bring to a boil.
   • Remove from heat and add flour all at once, stirring vigorously.
   • Return to heat and cook until the mixture forms a ball and a film develops at the bottom of the pan.
   • Transfer to a mixing bowl and let cool slightly.
   • Add eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and pipeable.
   • Pipe the dough into 2-inch rounds on the prepared baking sheet.
   • Place a craquelin disc on top of each round.
   • Bake for 30–35 minutes until puffed and golden brown. Do not open the oven door during baking.
   • Turn off the oven, crack the door open, and let the puffs sit for 10–15 minutes to dry out.
   • Remove and cool completely on a wire rack.
3. Prepare the Strawberry Pastry Cream:
   • In a saucepan, combine chopped strawberries, sugar, and a small amount of water. Cook until the strawberries break down and the mixture thickens.
   • In a bowl, whisk together cornstarch, sugar, and egg yolks.
   • Heat milk in a saucepan until simmering, then gradually whisk into the egg mixture to temper.
   • Return the mixture to the saucepan and cook until thickened.
   • Remove from heat, stir in butter and vanilla extract.
   • Strain the pastry cream to remove any lumps, then divide into two portions.
   • Mix the strawberry compote into one portion to create the strawberry pastry cream.
   • Cover with plastic wrap touching the surface and refrigerate until chilled.
4. Prepare the Matcha Diplomat Cream:
   • Whip heavy cream to soft peaks.
   • Gently fold in matcha powder and the reserved plain pastry cream until combined.
   • Refrigerate until ready to use.
5. Assemble the Cream Puffs:
   • Slice the tops off the cooled choux puffs.
   • Pipe strawberry pastry cream into the bottom half of each puff.
   • Top with matcha diplomat cream.
   • Replace the tops and dust with powdered sugar or additional matcha powder if desired.

Servings and Timing

• Servings: Approximately 12 cream puffs
• Preparation Time: 1 hour
• Cooking Time: 1 hour
• Total Time: 2 hours

Variations

• Fruit Substitutions: Replace strawberries with raspberries or blueberries for a different flavor profile.
• Flavor Enhancements: Add a splash of liqueur, such as Grand Marnier, to the pastry cream for an adult twist.
• Simplified Version: Omit the craquelin topping for a more traditional cream puff.

Storage/Reheating

• Storage: Unfilled choux shells can be stored in an airtight container at room temperature for up to 2 days. Filled cream puffs should be refrigerated and consumed within 1–2 days.
• Freezing: Unfilled choux shells can be frozen for up to 1 month. Thaw at room temperature and re-crisp in a 350°F (175°C) oven for 5–10 minutes.
• Reheating: Filled cream puffs are best enjoyed cold or at room temperature. Reheating filled puffs is not recommended as it may affect the texture of the cream.

FAQs

What is craquelin, and why is it used?

Craquelin is a sweet, crumbly dough placed atop choux pastry before baking. It creates a crackly, textured crust that adds both visual appeal and a delightful crunch to cream puffs.

Can I make the components ahead of time?

Yes, the craquelin dough, choux pastry, and pastry creams can be prepared in advance. Store the craquelin and choux pastry dough in the refrigerator for up to 2 days. Pastry creams can also be refrigerated for up to 2 days. Assemble the cream puffs shortly before serving for optimal texture.

What type of matcha should I use?

Use high-quality culinary-grade matcha powder for the diplomat cream. Ceremonial-grade matcha is more delicate and may not provide the desired flavor intensity in baked goods.

How do I prevent my choux pastry from collapsing?

Avoid opening the oven door during baking, as this can cause the pastry to collapse. Additionally, allowing the puffs to sit in the turned-off oven with the door ajar helps them dry out and maintain their structure.

Can I use frozen strawberries for the pastry cream?

Fresh strawberries are preferred for their flavor and texture. However, if using frozen strawberries, ensure they are fully thawed and drained of excess liquid before cooking.

Is it necessary to strain the pastry cream?

Straining the pastry cream ensures a smooth texture by removing any cooked egg bits or lumps, resulting in a more refined filling.

Can I flavor the matcha cream differently?

Yes, you can infuse the diplomat cream with different flavors, such as vanilla or almond extract, to complement or contrast with the matcha.

How do I know when the choux pastry is properly cooked?

The choux puffs should be golden brown and feel light and hollow when tapped. If unsure, you can sacrifice one puff to check the interior; it should be dry and airy.

What piping tip should I use for filling?

A medium round piping tip is ideal for filling the cream puffs neatly. For decorative tops, a star tip can add an elegant touch to the piped cream.

Can I add gelatin to stabilize the creams?

Yes, adding a small amount of gelatin can help stabilize the pastry and diplomat creams, especially if the cream puffs will be served in warm conditions. Bloom the gelatin in water and incorporate it into the warm pastry cream before chilling.

Conclusion

Strawberry Matcha Cream Puffs are a sophisticated dessert that marries the delicate flavors of strawberries and matcha with the classic French choux pastry. While they require multiple components and steps, the result is a visually stunning and delicious treat that is sure to impress. By preparing elements in advance and following the detailed instructions, even novice bakers can achieve patisserie-quality results. Enjoy crafting these exquisite cream puffs and delight in the harmonious blend of flavors and textures they offer.

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