Go Back Email Link
–+ servings
finished matcha cream puff with green tea pastry cream inside and powdered sugar on top
Christine Miller

Matcha Powder Pastry Cream Filling Recipe

No ratings yet
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.
Print Recipe Pin Recipe Save
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 14 servings
Course: Dessert, Snack
Cuisine: French, Japanese
Calories: 191
Ingredients Equipment Method Nutrition

Ingredients
  

Matcha Pastry Cream
  • 2 cups Whole milk
  • 4 whole Large eggs
  • 8 oz Sugar
  • ½ teaspoon Salt
  • 3 oz unsalted Butter cut into cubes
  • ½ teaspoon Vanilla extract
  • 2½ oz Corn starch
  • 1 tablespoon Macha powder
Whipped Cream
  • 1 cup Heavy Cream
  • 2 tbsps. Powdered sugar

Equipment

  • 4 Large mixing bowl one for an ice bath large enough to fit the bowl with the finished cream.
  • 1 liquid measuring cup
  • 1 Measuring Spoon Set
  • 1 Measuring cup set
  • 1 Rubber Spatula
  • 1 Kitchen Scale
  • 1 Large saucepan
  • 1 Large mesh strainer
  • 1 small paring knife
  • 1 whisk

Method
 

Making the Matcha Pastry Cream
  1. In a large mixing bowl place, the eggs, cornstarch, sugar, and salt. Whisk together to combine, until the mixture becomes pale yellow and smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the custard until thickened, a slow thick bubble will break the surface then you know you have the right consistency.
  6. 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.
  7. 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.
Whipped Cream
  1. Add the heavy cream and powdered sugar to a clean mixing bowl.
  2. Using a whisk, whisk the two ingredients until soft peaks form.
Folding the Matcha Pastry Cream and the Whipped Cream
  1. Remove the cooled custard from the ice bath and add the whipped cream.
  2. Using a folding motion, pull the rubber spatula from the bottom of the bowl and fold it over the top.
  3. Repeat this motion until the two mixtures are fully combined and the cream is light and creamy.
  4. Fill a pastry bag with the finished cream, fill cream puffs and enjoy!

Nutrition

Calories: 191kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 23mgSodium: 146mgPotassium: 72mgFiber: 0.1gSugar: 23gVitamin A: 306IUVitamin C: 0.1mgCalcium: 67mgIron: 0.2mg

Tried this recipe?

Let us know how it was!