For pastry lovers seeking an elegant twist on a classic dessert, the matcha chocolate cream puff offers a bold yet balanced flavor experience. Most cream puffs stick to a neutral pastry shell filled with vanilla pastry cream or whipped cream. With this version, two flavor forward ingredients, matcha and chocolate, add depth to the traditional French treat. Matcha, finely ground green tea powder, brings a grassy note that cuts through the richness of the chocolate. Chocolate, in the form of either ganache or pastry cream, offers sweetness and a creamy texture that complements the airy shell. When paired together in a choux pastry, the result is something both vibrant and comforting, making it perfect for dinner parties, afternoon tea, or a creative baking project. Unlike store bought versions that often sacrifice taste for convenience, making these cream puffs from scratch allows for a fresh, delicate shell, a luscious filling, and a personal touch that elevates the final result. So let’s explore what makes this dessert unique and how you can recreate it from start to finish in your own kitchen.
The pastry
The foundation of any cream puff is the choux pastry. It’s made by cooking flour, butter, and water into a dough and then beating in eggs to create a thick, glossy batter that puffs up beautifully in the oven.
Ingredients:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 tbsp sugar
- 1 cup all purpose flour
- 4 large eggs
Method:
- Preheat your oven to 425°F or 220°C.
- In a saucepan, combine butter, water, salt, and sugar. Bring to a boil.
- Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough to a bowl and let it cool for 5 minutes.
- Beat in the eggs one at a time, mixing until the batter is smooth and holds its shape.
- Pipe or spoon the batter onto a baking tray lined with parchment paper, spacing each puff about 2 inches apart.
- Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for another 25 minutes, or until golden and firm.
- Let cool completely before filling.
The matcha pastry cream
The filling is where the flavor gets exciting. This matcha pastry cream is rich, velvety, and vividly green.
Ingredients:
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tbsp high quality matcha powder
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Method:
- In a bowl, whisk together egg yolks, sugar, cornstarch, and matcha until smooth.
- In a saucepan, heat the milk until just simmering.
- Slowly pour it into the egg mixture, whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl, press plastic wrap against the surface, and chill until cold and set.
- This matcha cream can be piped directly into the cooled puff shells using a piping bag with a small nozzle.
- Poke a hole into the bottom of each puff or slice them in half horizontally and spoon in the cream.
The chocolate ganache
To bring the chocolate element into the mix, a simple ganache topping adds gloss, richness, and that satisfying snap when cooled.
Ingredients:
- 1/2 cup heavy cream
- 1 cup dark or semi sweet chocolate, finely chopped
- 1 tbsp butter (optional, for shine)
Method:
- Heat the cream in a small saucepan until just simmering.
- Pour over the chopped chocolate in a heatproof bowl and let sit for a minute.
- Stir until smooth and glossy.
- Add butter for extra shine, if desired.
- Dip the tops of the filled puffs into the warm ganache and let them set on a rack.
- The chocolate will firm up slightly, giving you that gorgeous two tone look, with the green matcha cream peeking from under a dark, glossy cap.
- For presentation, dust a little matcha powder or powdered sugar on top, or decorate with white chocolate drizzle to create contrast.
Serving and storing:
- Store the unfilled puffs in an airtight container for up to 2 days, or freeze for up to 1 month.
- Filled puffs can be kept in the refrigerator for up to 24 hours, though they are best consumed the day they’re made.