Matcha Cream Puffs

• Vegetarian

• Produce

  • 2 tbsp Matcha powder

• Refrigerated

  • 4 Egg yolks
  • 4 Eggs

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 cup Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tbsp Vanilla

• Dairy

  • 1 stick Butter, unsalted
  • 2 1/2 cup Milk

• Liquids

  • 1 cup Water

Found on joleencuisine.com

Description

Ingredients

• 1 cup water
• 1 stick unsalted butter
• 1 cup flour
• 1/2 tsp salt
• 4 eggs
• 2 1/2 cup milk
• 4 egg yolks
• 1/2 cup sugar
• 2 tablespoon cornstarch
• 2-3 tbsp matcha powder (depending on how strong you want the matcha flavor to be)
• 1 tbsp vanilla

Directions

• Preheat oven to 400 °F. In medium saucepan, bring water to slow, rolling boil. Stir in butter and mix until melted. Add in flour and salt until soft, sticky dough forms. Remove from heat and mix in eggs, one at a time. Drop dough in rounded spoonfuls or by piping onto lined baking sheet. Bake for 15 minutes. Reduce temperature to 350 °F and continue baking for another 30 minutes, or until shells are golden brown. Let cool.
• Combine egg yolks, sugar, cornstarch, matcha powder and vanilla and mix well. Heat milk in saucepan until boiling and remove from heat. Slowly pour milk into matcha egg mixture, stirring constantly. Pour mixture back into saucepan. Bring saucepan back to low-medium heat, continue stirring until thickened. Place strainer over bowl and strain custard mixture. Cover with plastic wrap, making sure to touch the surface of the plastic wrap to the custard. Refrigerate and let chill for a 2-3 hours.
• Pour custard filling into piping bag. Slice cream puff shells diagonally down the middle. Pipe filling into shells. Sprinkle with powdered sugar or matcha powder for decoration. Enjoy!