Cream Puffs with Matcha Coconut Cream

• Vegetarian

• Produce

  • 2 tsp Matcha green tea, powder

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cans Coconut milk or coconut cream, full fat

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/2 cup Multi-purpose flour or unbleached all-purpose flour, gluten-free
  • 1 Powdered sugar, organic
  • 1 pinch Salt

• Dairy

  • 4 tbsp Butter or dairy-free butter

• Liquids

  • 1/2 cup Water

Found on wifemamafoodie.com

Description

Ingredients

• ½ cup water
• 4 tablespoons butter or dairy-free butter
• pinch of salt
• ½ cup gluten-free multi-purpose flour or unbleached all-purpose flour (I used Bobs Red Mill 1 to 1 Baking Flour)
• 2 large eggs
• Organic Powdered Sugar, for sprinkling (optional)
• 1-2 cans full-fat coconut milk or Coconut Cream, refrigerated (The kind that separates when refrigerated. About 1½ cups firm coconut cream, water discarded)
• 3-4 tablespoons Honey (I like using a thicker, creamy honey when making whipped cream so it doesnt dilute the cream too much, but regular honey can be used too. Can also use Organic Powdered Sugar)
• 2-3 teaspoons Matcha Green Tea Powder, to taste (omit matcha for plain coconut whipped cream)

Directions

• This recipe makes about 2 dozen bite-sized cream puffs or 1 dozen regular cream puffs. Can easily double the recipe of you want more.
• Preheat oven to 425F. Place a piece of parchment or non-stick mat onto a baking sheet and set aside.
• In a small saucepan, bring butter, water, and a pinch of salt to a low boil over medium-high heat. Turn the heat down and add all the flour to the melted butter/water and stir with a wooden spoon until dough thickens, is smooth, and forms a ball, 1-2 minutes.
• Remove saucepan from the heat and let dough cool. Transfer cooled dough to the bowl of a stand mixer. Add the first egg and beat until egg is well incorporated. Add second egg and beat 2-3 minutes, or until dough is smooth and fluffy.
• Scoop dough into a plastic baggie or piping bag and cut of the tip/corner. Pipe small rounds of dough, about ½ tablespoon (or 1 tablespoon for larger) onto parchment paper, leaving about 2-3 inches between each round of dough. Should get about 22-24 small or 12 larger rounds of dough.
• If your dough has a pointy top you can dip your finger in water and gently pat it down.
• Place the pan onto the middle rack of the preheated oven. Bake at 425F for 10 minutes and then reduce the heat to 350F. Bake for an additional 15-20 minutes, or until dough is puffed and golden brown.
• Remove pan from the oven and pierce the side of each cream puff with the tip of a knife or wooden skewer to allow steam to escape. If knife/skewer comes out doughy place the pan back into the oven for 5-10 more minutes. You want the puffs to be dry and hollow on the inside.
• Remove puffs onto a baking rack to cool thoroughly. Make sure they are all pierced to allow the steam to escape.
• Repeat the above steps for remaining batches.
• While the puffs are cooling and baking, prepare the cream. Remove can(s) of chilled coconut milk from the refrigerator. Open the can from the bottom and discard any liquid inside. Scoop out the firm coconut fat and place into a mixing bowl along with the honey.
• Beat with a mixer until honey is well incorporated. Sprinkle in matcha powder a teaspoon at a time, tasting after each addition. Stop when the flavor is right for you, about 2-3 teaspoons. Add more honey, if necessary and beat until fluffy.
• Place matcha cream into the fridge until ready to use.
• When cream puffs have cooled thoroughly, cut the tops off of each puff. You can also opt to fill the whole cream puff by placing the tip of the pastry bag into a small whole on the side of the puff and filling the hollow center (though filling amount will vary depending on how hollow the center is).
• Scoop matcha whipped cream into a sandwich baggie or pastry bag and cut off the corner/tip of the bag.
• Pipe cream into the bottom halves of all the cream puffs and place the other half of the puff on top. Sprinkle with powdered sugar (optional) and serve.
• Store leftovers in an airtight container in the fridge for 1-2 days. Makes 20-24 bite-sized cream puffs.
• Cream puffs are best fresh, so assemble right before serving. You can also make the puffs up to a couple of days ahead of time and store unfilled puffs loosely covered at room temperature until ready to fill.