For the choux pastry :
– 1,5 cups water
– 4 tablespoons unsalted butter
– 3 eggs
– 1,5 cups flour (mine is gluten-free flour)
– A pinch of salt
For the matcha tea cream :
-2/3 cup granulated sugar
– 3 tablespoons cornstarch
– 2 cups milk
– 3 egg yolks
– 2 tablespoons butter
– 1 table spoon vanilin
– 2 tablespoon matcha green tea powder
Matcha white chocolate glaze:
– 50 gr white chocolate
– 1 coffee spoon matcha tea powder
– 1 tablespoon almond flakes
– 1 tablespoon granulated sugar
– 1/2 tablespoon matcha tea powder
– Boil water and add butter. When the butter is melted, add salt and flour; stir it vigorously until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat and allow to cool.
-Once cooled, stir in one egg at a time and combine well. Add the choux pastry dough into a piping bag, and pipe small mounds onto baking paper.
-Bake at 200 Celsius (preheated) oven for about 20 minutes, until they are puffed and golden brown. Take them out of the oven and let them to cool.
– Cream: In a saucepan off the heat, whisk sugar, cornstarch, and matcha powder together. In a bowl, whisk milk and egg yolks. Pour the milk+ egg yolk mixture into the dry ingredients while whisking constantly. Add butter and vanilla.
-On medium heat, whisk constantly and bring to a boil. Cook for about 1-2 minutes more. Mix it with a hand blender to get rid of any lumps. Chill it for about 1 hour.
-Fill a piping bag with the matcha pastry cream and fill each choux pastry.
-Glaze: Melt the white chocolate with “bain marie”technique, add matcha tea powder and mix them together.
– Dip each pastry first into melted chocolate then the almond flakes.
– Another way for serving the choux pastry is dusting them with matcha powder+ granulated sugar mix on top.