After reading Lady J’s post on matcha cream puffs, I was inspired to make some for afternoon tea. This time I’m gonna try out the recipe that she used for the choux pastry which she adapted from a blogger, Sherie from Maameemoomoo. Personally, I find this is the simplest dessert to make. You don’t need any fancy ingredients and if you know how to handle them, they can be whipped up in a wink. They are easier than you think. Although I have made this numerous times, I still get excited seeing them rising tall in the oven. I will always tell the husband about it – it’s rising, it’s rising!! Or to myself when he is not around 🙂
I am not much of a sweet tooth person, so the matcha cream was a great idea for the filling. I made some pastry cream and added a teaspoon of green tea powder in it. The bitterness of the green tea powder balances the sweetness of the cream..it was just perfect. Wanted to try something different I added red bean paste together with the green tea cream. Voila!! Every bite was delicious..the green tea and red bean complemented each other well. A perfect afternoon treat!
Matcha Cream Puffs with Azuki Beans
makes 12-15 puffs
Choux Pastry (recipe adapted from Maameemoomoo)
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
70g plain flour
2 eggs (lightly beaten)
1. Preheat oven to 200C. Line baking tray with parchment paper.
2. In a saucepan, bring water, milk, butter, sugar and salt to boil on medium heat, then immediately remove from heat.
3. Using a wooden spoon, quickly stir in flour until combined and mixture comes together in a ball. Return to heat and cook, stirring constantly until the mixture leaves the side of the saucepan and a film forms at the bottom of the pan.
4. Cool it down a little. Add egg one at a time, stirring until the egg has fully incorporated into the mixture before adding the next.
5. Test if the batter is ready by scooping it up with a wooden spoon. The batter should hang down and form a smooth triangular shape.
6. Pour batter into a pipping bag fitted with a 1 cm plain pipping tip. Pipe out 5 cm circles onto the line baking tray and gently smoothen out the peaks with a moistened finger. (A lazy way is to scoop it using a spoon instead of pipping)
7. Bake for about 20 mins at 200C, then reduce the heat to 180C and continue to bake for another 15-20 mins. To check if they puffs are ready, give it a tap. It should produce a hollow sound.
8. Once it’s ready, let it cool on a wire rack. Keep them in an air tight container to maintain freshness.
200g fresh whole milk
1/2 tsp vanilla essence
3 egg yolks
50g caster sugar
1 tsp green tea powder
1. Add milk to a saucepan and bring to boil.
2. In another bowl, beat egg yolks and sugar together until mixture is pale yellow in color. Add flour, green tea powder and mix well.
3. Add hot milk to the egg mixture and fold through.
4. Return egg and milk mixture to the saucepan and bring to a boil over high heat, stirring constantly. Continue mixing until mixture becomes smooth and glossy, then remove the saucepan from heat.
5. Transfer pastry cream to a bowl, cover with cling film and place in the freezer to cool but do not freeze. Before use, gently beat cream using a whisk/fork until smooth and creamy. Add a bit of milk if it gets too thick.
6. Pastry cream can be kept in the fridge for up to 2 days.
* As I do not need so much pastry cream, I used 1/3 of the ingredients to yield a smaller amount of cream.
#1 Egg mixture must be well mixed before adding the hot milk. Otherwise, the eggs will cook too quickly.
#2 Because pastry cream contains flour, it must be cooked over high heat to ensure that it is cooked thoroughly.
#3 Pastry cream must be cooled rapidly to prevent the growth of bacteria, which is why it is placed in the freezer. It should be kept chilled at all times.
Let’s indulge in these morsels!!