Maisonté Gourmet

Matcha
Puffs
Matcha
Puffs
Ingredients

YOU WILL NEED:

For the puffs:
8.5 Tbsp unsalted butter
2/3 cup water
1 tsp sugar
pinch salt
5 eggs
1 cup flour

For the Matcha Pastry Cream:
2 cup milk
1 tsp vanilla extract
6 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 tbsp unsalted butter
4 tsp matcha powder

Recipe written by Maisonté
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LET'S START:

Prepare:
Beat eggs.
Sift flour.
Line baking sheet with parchment paper.

SECOND:

Combine
In a small pan combine butter, water, pinch of salt and sugar over medium heat bring to a boil.
Add flour at once using a wood spoon to mix it for few second with the heat.
Then take off from heat and keep mixing it vigorously.

THIRD:

Add eggs.
Add beating egg little by little.
Mix it well each time.
Add the egg until smooth.
It has the perfect consistence when you pick up the dough and it doesn’t drip easily.

FOURTH:

Pipe them:
Preheat oven to 375°F.
Put dough into pastry bag or ziplock bag and cut small corner off. You need a 1/2 inch tip. Pipe a generous 1 inch dough mounds onto the prepared baking sheet.
Wet your finger and smooth out the top.

BAKE THEM:

Bake them:
Bake them around 25 minutes or until golden brown.
Cool it on the rack.

MATCHA PASTRY CREAM:

Make the Matcha Pastry Cream.
Place 2 cups of milk in a sauce pan and bring to a boil.
In a medium bowl place 6 egg yolks and 1/2 cup sugar.
Whisk it until fluffy.

SEVENTH:

Add and whisk more.
Add 1/4 cup cornstarch and whisk again.

Add 1 tsp vanilla extract and whisk again.

Add the hot milk into the egg mixture.
Mix it well.

EIGHTH:

Pour it.
Pour the mixture through the strainer back into the same saucepan.
Over the medium heat cook it until thick and smooth cream
Whisk it constantly.
There shouldn’t be any lumps.

NINTH:

Stir and rest.
Pour the mixture into a bowl.
Add 1 tbsp unsalted butter.
Shift in 4 tsp matcha powder.
Stir it.

Put a plastic wrap onto the cream.
This will prevent forming skin on the pastry cream.
When cool, let it rest in the refrigerator for a few hours, up to 24 hours.

TENTH:

Fill them:
Cut them in half.
Put matcha cream on the bottom with a small spoon.
Place the top half on it.

YOU WILL NEED:

LET'S START:

Prepare:
Beat eggs.
Sift flour.
Line baking sheet with parchment paper.

SECOND:

Combine
In a small pan combine butter, water, pinch of salt and sugar over medium heat bring to a boil.
Add flour at once using a wood spoon to mix it for few second with the heat.
Then take off from heat and keep mixing it vigorously.

THIRD:

Add eggs.
Add beating egg little by little.
Mix it well each time.
Add the egg until smooth.
It has the perfect consistence when you pick up the dough and it doesn’t drip easily.

FOURTH:

Pipe them:
Preheat oven to 375°F.
Put dough into pastry bag or ziplock bag and cut small corner off. You need a 1/2 inch tip. Pipe a generous 1 inch dough mounds onto the prepared baking sheet.
Wet your finger and smooth out the top.

BAKE THEM:

Bake them:
Bake them around 25 minutes or until golden brown.
Cool it on the rack.

MATCHA PASTRY CREAM:

Make the Matcha Pastry Cream.
Place 2 cups of milk in a sauce pan and bring to a boil.
In a medium bowl place 6 egg yolks and 1/2 cup sugar.
Whisk it until fluffy.

SEVENTH:

Add and whisk more.
Add 1/4 cup cornstarch and whisk again.

Add 1 tsp vanilla extract and whisk again.

Add the hot milk into the egg mixture.
Mix it well.

EIGHTH:

Pour it.
Pour the mixture through the strainer back into the same saucepan.
Over the medium heat cook it until thick and smooth cream
Whisk it constantly.
There shouldn’t be any lumps.

NINTH:

Stir and rest.
Pour the mixture into a bowl.
Add 1 tbsp unsalted butter.
Shift in 4 tsp matcha powder.
Stir it.

Put a plastic wrap onto the cream.
This will prevent forming skin on the pastry cream.
When cool, let it rest in the refrigerator for a few hours, up to 24 hours.

TENTH:

Fill them:
Cut them in half.
Put matcha cream on the bottom with a small spoon.
Place the top half on it.

SERVE THEM.

Serve them.
Serve it with your favorite afternoon teatime.

Enjoy.

Let's share.

Share the Matcha Puffs you made.

YOU WILL NEED:

LET'S START:

Prepare: Beat eggs. Sift flour. Line baking sheet with parchment paper.

SECOND:

Combine In a small pan combine butter, water, pinch of salt and sugar over medium heat bring to a boil. Add flour at once using a wood spoon to mix it for few second with the heat. Then take off from heat and keep mixing it vigorously.

THIRD:

Add eggs. Add beating egg little by little. Mix it well each time. Add the egg until smooth. It has the perfect consistence when you pick up the dough and it doesn’t drip easily.

FOURTH:

Pipe them: Preheat oven to 375°F. Put dough into pastry bag or ziplock bag and cut small corner off. You need a 1/2 inch tip. Pipe a generous 1 inch dough mounds onto the prepared baking sheet. Wet your finger and smooth out the top.

BAKE THEM:

Bake them: Bake them around 25 minutes or until golden brown. Cool it on the rack.

MATCHA PASTRY CREAM:

Make the Matcha Pastry Cream. Place 2 cups of milk in a sauce pan and bring to a boil. In a medium bowl place 6 egg yolks and 1/2 cup sugar. Whisk it until fluffy.

SEVENTH:

Add and whisk more. Add 1/4 cup cornstarch and whisk again. Add 1 tsp vanilla extract and whisk again. Add the hot milk into the egg mixture. Mix it well.

EIGHTH:

Pour it. Pour the mixture through the strainer back into the same saucepan. Over the medium heat cook it until thick and smooth cream Whisk it constantly. There shouldn’t be any lumps.

NINTH:

Stir and rest. Pour the mixture into a bowl. Add 1 tbsp unsalted butter. Shift in 4 tsp matcha powder. Stir it. Put a plastic wrap onto the cream. This will prevent forming skin on the pastry cream. When cool, let it rest in the refrigerator for a few hours, up to 24 hours.

TENTH:

Fill them: Cut them in half. Put matcha cream on the bottom with a small spoon. Place the top half on it.

SERVE THEM.

Serve them. Serve it with your favorite afternoon teatime.

Enjoy.

Let's share.

Share the Matcha Puffs you made.

Prepare:
Beat eggs.
Sift flour.
Line baking sheet with parchment paper.

Combine
In a small pan combine butter, water, pinch of salt and sugar over medium heat bring to a boil.
Add flour at once using a wood spoon to mix it for few second with the heat.
Then take off from heat and keep mixing it vigorously.

Add eggs.
Add beating egg little by little.
Mix it well each time.
Add the egg until smooth.
It has the perfect consistence when you pick up the dough and it doesn’t drip easily.

Pipe them:
Preheat oven to 375°F.
Put dough into pastry bag or ziplock bag and cut small corner off. You need a 1/2 inch tip. Pipe a generous 1 inch dough mounds onto the prepared baking sheet.
Wet your finger and smooth out the top.

Bake them:
Bake them around 25 minutes or until golden brown.
Cool it on the rack.

Make the Matcha Pastry Cream.
Place 2 cups of milk in a sauce pan and bring to a boil.
In a medium bowl place 6 egg yolks and 1/2 cup sugar.
Whisk it until fluffy.

Add and whisk more.
Add 1/4 cup cornstarch and whisk again.

Add 1 tsp vanilla extract and whisk again.

Add the hot milk into the egg mixture.
Mix it well.

Pour it.
Pour the mixture through the strainer back into the same saucepan.
Over the medium heat cook it until thick and smooth cream
Whisk it constantly.
There shouldn’t be any lumps.

Stir and rest.
Pour the mixture into a bowl.
Add 1 tbsp unsalted butter.
Shift in 4 tsp matcha powder.
Stir it.

Put a plastic wrap onto the cream.
This will prevent forming skin on the pastry cream.
When cool, let it rest in the refrigerator for a few hours, up to 24 hours.

Fill them:
Cut them in half.
Put matcha cream on the bottom with a small spoon.
Place the top half on it.

Serve them.
Serve it with your favorite afternoon teatime.