Description
Strawberry Matcha Cream Puffs are delicate choux pastries filled with a sweet and earthy matcha cream and fresh strawberries, combining French technique with Japanese flavors.
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp matcha powder (plus extra for dusting)
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine butter, water, and salt; bring to a boil.
- Stir in the flour quickly and vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
- Transfer dough to a piping bag and pipe small mounds onto the baking sheet.
- Bake for 25-30 minutes or until golden and puffed. Cool completely on a wire rack.
- In a mixing bowl, beat heavy cream, powdered sugar, matcha powder, and vanilla extract until stiff peaks form.
- Slice the cream puffs in half horizontally and fill with matcha cream and strawberry slices.
- Replace the tops, dust with matcha powder, and serve.
Notes
- Make sure the dough is not too hot before adding eggs, or they may scramble.
- Chill the matcha cream before using for easier assembly.
- Serve the puffs the same day for best texture.
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 6g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
