Mini Choux Pastries with Matcha Cream
Tender, airy pastry shells with a crisp golden exterior, filled with a silky matcha-infused cream. These adorable mini puffs are perfect for afternoon tea or dessert.
Story
These little gems might look fancy, but they're completely doable at home. The key is getting the dough to the right consistency—smooth and pliable, not sticky or dry. Pipe them small for perfectly proportioned bites.
Ingredients
all-purpose flour
130g (1 cup plus 2 tbsp)
unsalted butter
100g (7 tbsp)
water
200ml (¾ cup plus 2 tbsp)
granulated sugar
20g (1 tbsp plus 1 tsp)
salt
3g (½ tsp)
vanilla extract
1 tsp
large eggs
3
heavy cream
150ml (⅔ cup)
matcha powder
1 tbsp
powdered sugar
2 tbsp
Instructions
1
Prepare the dough base
Combine water, butter, sugar, salt, and vanilla in a saucepan. Heat over medium until the butter melts and the mixture comes to a gentle boil. Remove from heat immediately and stir in the flour until a smooth dough forms.
2
Cook and cool the dough
Return the pan to low heat and cook the dough, stirring constantly, for about 2 minutes until it pulls away from the sides and forms a cohesive ball. Transfer to a large bowl and let cool for 5 minutes.
3
Add the eggs
Beat the eggs lightly. Add them one at a time to the dough, mixing thoroughly after each addition. The dough should become smooth, glossy, and drop easily from your spoon.
4
Pipe the mini puffs
Preheat your oven to 400°F (200°C). Transfer dough to a piping bag fitted with a round tip. Pipe small mounds about 1 inch apart onto a lined baking sheet. Smooth any pointed tops with a wet finger.
5
Bake until golden
Bake for 15-18 minutes until the puffs are golden brown and firm. Don't open the oven door during the first 12 minutes or they'll collapse. Let cool completely on a wire rack.
6
Make the matcha cream
Whip the heavy cream with powdered sugar and matcha powder until soft peaks form. Transfer to a piping bag with a thin tip.
7
Fill and serve
Pierce the bottom of each cooled puff with the piping tip and fill with the matcha cream. Serve immediately or refrigerate for up to 4 hours.
