This recipe is from the talented Joleen behind the blog Joleen Cuisine. Check out her website for some fantastic recipes and other interesting reads.
- Preheat oven to 200 °C.
- In a medium saucepan, bring water to slow, rolling boil.
- Stir in butter and mix until melted.
- Add in flour and salt until soft, sticky dough forms.
- Remove from heat and mix in eggs, one at a time.
- Drop dough in rounded spoonfuls or by piping onto lined baking sheet.
- Bake for 15 minutes.
- Reduce temperature to 180 °C and continue baking for another 30 minutes, or until shells are golden brown.
- Let cool.
- Combine egg yolks, sugar, cornstarch, matcha powder and vanilla and mix well.
- Heat milk in a saucepan until boiling and remove from heat.
- Slowly pour milk into matcha egg mixture, stirring constantly.
- Pour mixture back into the saucepan.
- Bring saucepan back to low-medium heat, continue stirring until thickened.
- Place strainer over bowl and strain custard mixture.
- Cover with plastic wrap, making sure to touch the surface of the plastic wrap to the custard.
- Refrigerate and let chill for 2-3 hours.
- Pour custard filling into a piping bag.
- Slice cream puff shells diagonally down the middle.
- Pipe filling into shells.
- Sprinkle with powdered sugar or matcha powder for decoration.
Do not open the baking door during the baking process, as this will deflate the cream puff shells.
Pouring the hot milk into the
egg mixture is known as tempering, and this must be done slowly while stirring constantly as to not scramble the eggs.