Matcha cream puff ( Bánh su kem trà xanh)

My husband and I love cream puffs and matcha (green tea)  so why wouldn''t we combine the two? As i said i did not know how to cook or bake before and I'm just a newbie in the kitchen, so i tried to find a matcha cream puff in NYC.  I finally found one at a Japanese's deli on East 41st Manhattan,  but the filling did not taste so good. It was not creamy and it was so bitter that i couldn't finish my cream puff.  I decided to make my own. If you are a fan of cream puff and matcha like us, this dessert is a must try.

Thanks to missus C and Xuan Hong (video in Vietnamese) for helping me get started.

Below is the recipe:

Making 18 - 20 cream puffs.

Ingredients

Choux Pastry:

1 cup milk or water

8 tablespoons (1 stick) unsalted butter

1/4 teaspoon salt

1 cup all-purpose flour

3  large eggs

Directions

1. In a saucepan, combine butter, sugar, water and salt then bring to boil on medium heat. Stop the heat, Add flour in the butter mixture. Using a wooden spoon, stir quickly until combined and the mixture comes together in a ball. Return to heat and cook, stirring constantly until the mixture leaves the side of the saucepan and forms at the bottom of the pan.

2. Let it cool for 10 minutes. Beat one egg at a time on a  mixer (low speed) till the mixture is stiff. 

3.  Pre heat oven to 400F, line baking sheet with parchment paper. Using an ice cream scoop or tablespoon, scoop the dough onto a greased baking sheet.

4. Bake at 400 F for 15mins, then reduce the heat to 350F and continue to bake for another 25mins. Try not to open the oven door in the first 15mins. 

5. Turn off the heat, leave the puffs cool. 

For the Filling: 

2 cup milk

1 tablespoons matcha powder

1/4 teaspoon salt

5 eggs yolk 

1/2 cup sugar

2tbsp all purpose flour & 2tbsp cornstarch

1/4 teaspoon vanilla extract

Directions

1. Add milk to a saucepan and bring to boil.

2. In a small bowl, dissolve 1 tbsp of matcha powder in 3 tbsp of water. Whisk well.

3. In another bowl, beat egg yolks and sugar together until mixture is pale yellow in color. Add flour, and matcha mixture. Mix well.

4. Add hot milk into the egg mixture & stirring constantly.

5. Return the mixture back to the saucepan and bring to a boil over medium heat, stirring constantly. Continue mixing until it becomes smooth and glossy, then remove the saucepan from heat.

6. Transfer to a bowl to cool, cover with cling film and place in the fridge. Before use, gently beat cream using a whisk/fork until smooth and creamy. Add a bit of milk if it gets too thick.

7. Once the custard has cooled completely, using a piping bag with a small round tip or a teaspoon, fill with matcha custard.