Strawberry Matcha Cream Puffs
Say goodbye to winter and hello to spring with this unique flavor match made in heaven! This strawberry matcha cream puffs recipe is made with rich pate a choux filled with refreshing strawberry compote and an earthy matcha cream filling, and should be at the top of your spring baking list.
Equipment
- Hand or stand mixer optional
- Piping bag and straight piping tip
Ingredients
Strawberry Compote
- 16 oz Fresh strawberries
- 2 Tbs Granulated sugar
- ½ tsp Vanilla extract
- 1 Tbs Lemon juice or half a lemon
- 2 tsp Cornstarch
Pate a Choux
- 120 g Water
- 120 g Whole milk
- ½ tsp Granulated sugar
- ¼ tsp Kosher salt
- 7 Tbs Butter, unsalted Cut into small pieces
- 130 g All purpose flour
- 4 ea Whole eggs
Strawberry Matcha Whipped Cream
- 350 g Heavy cream
- 2 Tbs Granulated sugar
- 1 splash Vanilla extract
- ½ Tbs Matcha powder plus extra for dusting
Instructions
To prepare the strawberry compote
- Rinse and quarter the strawberries with the greens removed. Cut up extra large strawberries further.
- Add the quartered strawberries, vanilla, and sugar to a medium pot and stir until the sugar evenly coats.
- Cook on medium heat stirring occasionally. Whisk together the cornstarch and lemon juice to create a slurry.
- When the strawberries are soft enough, pour in the cornstarch slurry and stir to evenly distribute. Boil for 1-2 minutes.
- Remove from heat and transfer to a heat resistant bowl. Allow to cool until cold in the fridge.
To prepare the pate a choux
- Preheat the oven to 425℉, and prepare a sheet pan with parchment paper or a silicone baking mat.
- Combine the butter with the milk, water, sugar, and salt in a pot and bring to a boil.
- Remove from heat and dump in the flour all at once. Mix until fully combined with no lumps and return to medium-high heat.
- Cook while stirring continuously for 3-5 or until a thin film forms at the bottom of the pot. If using a non-stick pot, oil droplets should form on the bottom of the pot.
- Transfer dough to a heat resistance bowl and allow to cool to below 165℉.
- Add in the first 3 eggs one by one, mixing until fully incorporated before adding the third egg.
- Before adding the last egg, check for signs of proper moisture addition (read my above tell tale signs) and determine if you need it. If you do, scramble the egg, add half, determine if enough moisture has been added before adding the rest or more.
- Transfer to a piping bag with a straight piping tip, and pipe round balls roughly 2" in diameter and 1.5" tall.
- Sprinkle or spray light with water and push down any spiky peaks with a wet finger.
- Bake for 15 minutes then reduce the temperature to 350℉ for the next 20 minutes. DO NOT open the oven during this time.
- Turn off the oven and remove the pate a choux. Prick a small hole in the top for steam to escape and return to the oven while it's off and still warm for 30 more minutes. Remove from the oven and allow to fully cool.
To prepare the matcha whipped cream
- Combine all ingredients in your mixing bowl and using the whip attachment for your stand mixer or beaters for your hand mixer, whip until stiff peaks.
- Set aside in the fridge until needed.
To assemble the strawberry matcha cream puffs
- Slice the top ¼ of the pate a choux off and set aside.
- Add in a little matcha whipped cream on the bottom, then layer a spoonful of the strawberry compote, and top by piping more matcha whipped cream one inch over the top.
- Cover with the top of the pate a choux shell and dust with matcha powder or powdered sugar.
Nutrition
Calories: 299kcalCarbohydrates: 33gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 53mgSodium: 123mgPotassium: 108mgFiber: 1gSugar: 18gVitamin A: 684IUVitamin C: 14mgCalcium: 44mgIron: 1mg
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