Matcha Cream Puffs with Dairy Milk Swirl A Light and Luxurious Pastry
Written by deepali verma | October 13, 2025
Over the last few years, Matcha, a green powder that has been long loved in Japan, has become increasingly popular in various products, including ice creams, cheesecakes, lattes, and even biscuits. Nowadays, you can come across people drinking matcha lattes in coffee shops or a green dessert appearing among a number of pictures on social media. Slowly, matcha has evolved from being a strange and unusual product to a recognizable and somewhat familiar one, especially for those who love trying out new global food trends while still remaining loyal to their home country's cuisine.
However, it’s not all just green and trendy, though. What if we took that very trend and paired it with something India holds very close to its heart, chocolate? A matcha-cream-filled pastry drizzled with Dairy Milk swirl not only invigorates you but also calms your senses. The puff pastry is full of air, the cream inside feels like a luxury, and the chocolate swirl gives a warm, sweet, and soft spot for your childhood snacks. It is not one of those heavy desserts that you only get to eat during festive times; rather, it is light enough to go with evening tea or to surprise your kids after school.
If you are a matcha fan and looking forward to tasting this dessert, or just out of curiosity wanting to know what all the fuss is about, then this recipe for matcha cream puffs with Dairy Milk swirl would be an excellent place to start.
Recipe for Matcha Cream Puffs with Dairy Milk Swirl
Ingredients:
For the puff shells:
½ cup water
½ cup milk
½ cup butter
1 tbsp sugar
A pinch of salt
1 cup all-purpose flour
4 eggs
For the matcha cream filling:
2 cups milk
3 egg yolks
½ cup sugar
3 tbsp cornflour
2 tbsp matcha powder (sifted)
2 tbsp butter
½ tsp vanilla essence
For the Dairy Milk swirl:
½ cup Dairy Milk chocolate (melted)
1 tbsp fresh cream
Method:
Begin by preparing the choux pastry. Place water, milk, butter, sugar, and salt in a saucepan and heat until the butter has melted and the liquid has boiled. Add flour all at once, stirring quickly until the dough forms and releases from the pan. Take off the heat and allow to cool a bit. Beat in eggs one by one until the dough is glossy and smooth.
Place the dough in a piping bag and pipe small piles onto a lined baking tray. Bake at 200°C for 15 minutes, then lower to 180°C and bake for a further 15 minutes until golden and puffed. Leave them to cool completely.
For the cream, warm milk. Whisk egg yolks, sugar, cornflour, and matcha powder together in a bowl. Gradually pour in warm milk and whisk before returning the mixture to the saucepan. Cook on medium heat until thickened. Add butter and vanilla. Cool before piping into the puffs.
Melt Dairy Milk with cream to create a glossy swirl. Drizzle over filled puffs before serving.
7 Tips for Flawless Results
1. Sift matcha for a silky cream
Matcha clumps, and if just stirred into custard, it creates uneven green spots. Sift the powder before whisking into the yolk mixture every time. Not only does this enhance the end appearance but also guarantees the flavor diffuses evenly throughout the cream.
2. Work Patiently With Choux Dough
Your choux pastry is the foundation of your puff, and hurrying at this point can ruin the rise. As you pour the flour into boiling liquid, continue stirring until the dough scour the pan and into a ball it comes together. This process cooks the flour slightly, which causes the puffs to rise high and hollow.
3. Cool the dough prior to adding eggs
Raw eggs and hot dough do not go together. If the dough is hotter than room temperature, the eggs will scramble and mess up the batter. Always cool the dough for around 5-7 minutes before putting in the eggs. You should be able to touch it but it shouldn't be steaming hot.
4. Bake with steady heat
One thing people get wrong is opening the oven door too early. The puffs form on steam, and opening the door lets it out, so they fall. Follow the baking times and temperature, but no peeking until they are golden. If in doubt, bake a few minutes longer at a lower temperature to dry the insides.
5. Prepare the cream a little ahead
Custard filling will thicken as it cools. Piping it straight away, when you make it, can result in it still being too thin and leaking from the pastry. Prepare it at least an hour in advance, cover it with cling film that is touching the surface to stop skin from forming, and refrigerate.
6. Melt Dairy Milk slowly for the swirl
Heating Dairy Milk directly over high heat will cause it to become grainy. Instead, warm it slowly with a double boiler or microwave it, stirring in between. Adding a splash of cream provides its sheen, ensuring your drizzle is smooth and pourable over the puffs.
7. Fill just before serving
Puff shells are crisp when freshly baked, but once filled, they begin to soften. To enjoy that airy bite followed by creamy filling, pipe the cream only when you’re about to serve. If preparing for a gathering, keep the shells and filling separate, then assemble them quickly before placing on the table. This keeps both the puff and cream in their best form.