Matcha Cream Puffs Recipe – Crisp Shell, Creamy Matcha Filling

Matcha Cream Puffs Recipe – Crisp Shell, Creamy Matcha Filling

These matcha cream puffs are filled with silky green tea custard and encased in crisp pastry shells. Elegant, light, and full of flavor.

These Matcha Cream Puffs bring together the light, crisp texture of classic French choux pastry with a luxuriously smooth matcha custard cream. It’s a bakery-worthy dessert you can make at home—impressive yet surprisingly approachable.

Whether you’re serving for afternoon tea or as a plated dessert, they’re sure to impress.


🌿 What Are Matcha Cream Puffs?

Matcha Cream Puffs are a Japanese-inspired take on the traditional choux à la crème. The golden puff shells are hollow and airy, filled with a lightly sweetened pastry cream made with Leafmill ceremonial-grade matcha for an earthy, elegant finish.

Some versions top the shell with craquelin (cookie crust) for added texture, but this simple recipe focuses on pure, matcha-forward flavor.


🧾 Ingredients (Makes ~10 puffs)

For the choux pastry (pâte à choux):

  • 60g unsalted butter

  • 120ml water

  • 1/4 tsp salt

  • 80g all-purpose flour

  • 2 large eggs (room temperature)

For the matcha custard filling:

  • 250ml milk

  • 2 egg yolks

  • 50g sugar

  • 20g cornstarch

  • 1 tbsp Leafmill ceremonial-grade matcha powder (sifted)

  • 10g butter

  • 1/2 tsp vanilla extract

Optional: powdered sugar or extra matcha for dusting


👩🍳 How to Make Matcha Cream Puffs

1. Make the matcha custard

In a bowl, whisk egg yolks, sugar, matcha, and cornstarch. Heat milk in a saucepan until just steaming, then slowly pour into the yolk mixture while whisking.

Return to heat and stir constantly until thick. Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on the surface and chill completely.

2. Prepare the choux pastry

Preheat oven to 200°C / 390°F. In a saucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until a dough forms and pulls away from the sides.

Cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.

3. Pipe and bake

Transfer dough to piping bag. Pipe 5cm mounds onto a lined tray. Bake for 20–25 minutes until puffed and golden. Let cool fully before filling.

4. Fill

Once puffs are cool, cut a small hole or slice open. Pipe chilled matcha custard into each shell.

5. Serve

Dust with powdered sugar or matcha before serving. Store in fridge and enjoy within 24 hours for best texture.


💡 Pro Tips

  • Use Leafmill ceremonial matcha for a clean, bright flavor in the cream.

  • Don’t open the oven during baking—puffs may collapse.

  • Make filling ahead so it’s fully chilled before assembly.


🌱 Why Choose LEAFMILL Matcha?

Sourced from the high-altitude tea regions of Zhejiang, Fujian, and Hubei, our matcha is shade-grown, handpicked, and stone-ground. It’s rich in L-theanine, vibrant in color, and smooth in flavor—perfect for delicate desserts like cream puffs.

Discover more matcha inspiration on our Recipes Page, or explore our sourcing story on the Tea Garden Page.

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