Gluten Free Matcha Cream Puff Recipe (dairy free option

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 Powdered sugar and more matcha to sprinkle on top
  • 1/2 cup Sugar
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 Recipe gluten free pate choux/ cream puffs/ eclairs baked according to the directions

• Dairy

  • 2 cups Milk

• Desserts

  • 1/2 tsp Gelatin, powdered unflavored

• Other

  • 1 Tablespoonmatcha powder (or more to taste

Found on flippindelicious.com

Description

Ingredients

• 1 recipe gluten free pate choux/ cream puffs/ eclairs baked according to the directions
• 2 cups milk (dairy free is fine)
• 3 Tablespoons cornstarch
• ½ teaspoon powdered unflavored gelatin (optional)
• 3 eggs
• ½ cup sugar
• 1 Tablespoon vanilla extract
• 1 Tablespoonmatcha powder (or more to taste)
• Powdered sugar and more matcha to sprinkle on top (optional)

Directions

• Prepare the pate choux using my gluten free cream puff recipe and bake according to the directions.
• In a saucepan whisk together the milk and cornstarch and heat while stirring until it starts to thicken.
• Mix the gelatin (if you are using it) with 1 tablespoon of water and set it aside to bloom.
• In a bowl whisk together the eggs and sugar until smooth.
• When the milk is steaming, and slightly thickened pour 1 cup into the egg mixture, whisking constantly.
• (If you are using the gelatin, pour another ¼ cup of the steaming milk into the gelatin and mix until smooth.)
• Carefully pour the eggs mixture back into the milk, while whisking. Continue to cook over low heat until the pastry cream coats the back of a spoon and leaves a clean line when you wipe the back of the spoon with your finger.
• (If you are using the gelatin, whisk it into the pastry cream at this point.)
• Whisk in the matcha and vanilla extract.
• Pour the pastry cream into a clean container and press plastic wrap on the surface to prevent a skin from forming as it cools. Chill before using.
• Cut the cream puffs in half and remove any soft dough. Fill with the matcha pastry cream (I used a pastry bag but you can also use a plastic bag with a corner cut off.)
• Mix a few tablespoons of powdered sugar with a teaspoon of matcha and use to dust the finished cream puffs, if desired.