Matcha Pastry Cream Filling - From the first bite you will fall in love with this creamy homemade matcha pastry cream. This light and creamy matcha pastry cream filling lends unique Japanese flavours and a fantastic pale green color to the finished cream puffs and is sure to impress your guests and loved ones.
In order to make these matcha cream puffs, you will need to follow our choux dough recipe post first or purchase premade choux pastry dough puffs. Just cut the finished golden brown choux puffs in half and fill them using a pastry bag or spoon.
After making this matcha cream filling recipe, we found out that these already have a bit of a cult following due to a Japanese cream puff franchise called Beard Papa's. We haven't had the matcha cream puffs from there yet, but there is a location in Denver, and we can't wait to give them a try when we get out there again soon!
Jump to:
What You're Going to Need!
- Corn starch - this will assist in the thickening and binding of the matcha cream filling.
- Milk - whole milk works best in custard recipes
- Vanilla extract - look for the word "bourbon", indicating the best and most pure processing of vanilla extract
- Powdered sugar - for sweetening the whipped cream used for lightening the filling.
- Eggs - this cream starts as a custard, so we will temper the eggs to make a thick and smooth texture
- Matcha Powder - Japanese green tea powder adds the perfect green tea flavour
- Salt - We use kosher salt, all recipes including sweet ones benefit from seasoning with salt.
- Heavy Cream - for whipping with powdered sugar and folding into the finished matcha pastry cream
- Unsalted butter - is the best way to control the salt in every recipe
See recipe card for quantities.
Recipe
Matcha Powder Pastry Cream Filling Recipe
Ingredients
Equipment
Method
- In a large mixing bowl place, the eggs, cornstarch, sugar, and salt. Whisk together to combine, until the mixture becomes pale yellow and smooth.
- In a large sauce pot, combine the whole milk, vanilla extract. and Matcha powder. Heat milk to a low simmer over medium heat stirring with a rubber spatula to prevent scorching.
- In a large mixing bowl place ice and water creating an ice bath. Fit a clean separate bowl over the ice bath, with a mesh strainer close at hand for straining the final custard.
- Pour the hot milk mixture into the bowl with the egg mixture. Using a whisk or rubber spatula mix to combine the two, moving quickly so you don't scorch the final mixture. Return the combined ingredients to the saucepan over low to medium heat and stir continuously.
- Stir the custard until thickened, a slow thick bubble will break the surface then you know you have the right consistency.
- Quickly remove the entire mixture from the heat and carefully pour it through the mesh strainer into the separate bowl that is sitting over the ice bath. Because the custard is thick, it would be a good idea to push it through the strainer with a rubber spatula, leaving a smooth custard in the bowl below the strainer.
- Add the cubed unsalted butter to the finished custard and stir to combine using a whisk or rubber spatula creating a smooth and glossy finished custard. Continue to stir the custard over the ice bath in order to cool it down quickly.
- Add the heavy cream and powdered sugar to a clean mixing bowl.
- Using a whisk, whisk the two ingredients until soft peaks form.
- Remove the cooled custard from the ice bath and add the whipped cream.
- Using a folding motion, pull the rubber spatula from the bottom of the bowl and fold it over the top.
- Repeat this motion until the two mixtures are fully combined and the cream is light and creamy.
- Fill a pastry bag with the finished cream, fill cream puffs and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!How to Make Matcha Powder Pastry Cream Filling
- In a stainless-steel large mixing bowl, whip together the eggs with the dry ingredients, minus the matcha powder, until pale yellow and thick.
2. Put the whole milk, vanilla extract, and green tea powder together into a saucepan over medium-high heat.
3. Stir with a rubber spatula gently, over medium heat until it comes to a low simmer.
4. Add the hot milk into the egg mixture in the mixing bowl, whipping to combine.
5. Add the entire mixture back to the saucepan.
6. Heat gently again, stirring constantly with a rubber spatula to allow the eggs to cook and thicken the custard. You can see that it will begin to foam, and the thickening will be visible underneath.
7. Strain the thickened custard through a fine mesh strainer into a separate bowl nested in ice for chilling. Add the unsalted butter stirring to combine, giving the finished cream a smooth and glossy appearance.
8. Continue to stir the custard as it cools in order to facilitate it chilling very rapidly to room temperature.
9. Combine heavy cream with powdered sugar in a bowl using a whisk.
10. Whisk rapidly until soft peaks are formed as shown.
11. Place the cooled matcha pastry cream into a bowl and add the whipped cream by gently folding it in. (pulling from the bottom and folding over the top).
12. Continue folding in the whipped cream, being careful not to over mix and lose the airy texture.
13. Finish combining all of the whipped cream with the Matcha pastry cream and fill the pate choux dough puffs using a pastry bag or spoon.
14. Dust with more powdered sugar if desired.
What is Matcha?
Matcha is a Japanese green tea powder. It has been an integral part of the traditional tea service in Japan for centuries but has only recently become popular in the west. It has a very mild vegetal flavor, with a slight bitterness as well as sweetness. The striking bright green color of matcha powder sets it apart from other varieties of green tea, as well as it's hazy appearance. It is a powder that is mixed directly into hot water, as opposed to strained out, the whole leaf is consumed, giving the tea more antioxidant properties than any other type. It has been linked to lowered blood pressure, may decrease your risk of heart disease, and even boost metabolism!
Chef Tip
We chose to break up the recipes for this filling and the cream puff dough into two posts for a couple of reasons. One, because the pate choux dough is very versatile and can be used for many more things than just matcha cream puffs. Secondly, because making the choux dough and the filling all in one day can be time consuming and a little daunting. Make the choux dough a day or two in advance, and then you can make the matcha pastry cream and fill them.
Storage & Helpful Hints
The matcha pastry cream filling will keep in the refrigerator, in an airtight container tightly sealed with plastic wrap placed directly on top of the pastry cream, for 3 days. For storage instructions concerning the matcha cream puffs themselves, place them in an airtight container in the refrigerator for 1-2 days. This filling will not freeze well.
The custard for the matcha pastry cream is quite time sensitive. It's a good idea to have all of your ingredients ready, and equipment staged conveniently. It will come together rather quickly, and pausing to get set up can cause things to heat up too much, and the custard could break and curdle.
Newest Recipe!
Kale Salad with Warm Bacon Mushroom Vinaigrette
Warm Bacon Vinaigrette
is one of our absolutely favorite things to eat! This hearty salad is full of flavor and the perfect way to combine healthy kale leaves, pomegranate seeds, and salty bacon.
Yes, you can use the same recipe and eliminate the matcha powder, add a little bit more vanilla. Then you will have a simple vanilla pastry cream.
Comments
No Comments