Green Tea Custard (for Cream Puffs)

My modifications:

• Used dough thawed dough that I had frozen from the Tartine recipe book for this cream puff
• Made 1/2 of the recipe so whisked 1/8 sugar, 1 tablespoon cornstarch, pinch of salt, and 1/2 tablespoon of matcha green tea powder in a sauce pan. Then slowly poured in 1 egg yolk mixed in with 1/2 cup 2% milk. Then mixed in 1 tablespoon butter + 1/8 teaspoon of vanilla. Heated all this over medium heat until thickened.
• Before putting it into the puff, I combined this with heavy whipping cream. So used combined 1/2 cup whipped cream with 1/2 cup of this green tea custard to make a lighter cream. Perhaps next time, would just use the custard, or just 1/4 cup whipped cream and 3/4 cup of the green tea custard.
• To make it prettier, would pipe the filling in instead of spooning it into the puff.

Green Tea Cream Puffs (~from Tastemade)
Ingredients:

For the choux pastry dough:

1/2 cup water

4 tablespoons unsalted butter

2 eggs

1/2 cup flour

Pinch of salt

For the cream filling:

1/4 cup granulated sugar

2 tablespoons cornstarch

Pinch of salt

1 cup whole milk

2 egg yolks

2 tablespoons butter

1/4 teaspoon vanilla extract

1 tablespoon matcha green tea powder

Directions:

1. In a saucepan, boil water and add butter. Once the butter has melted, add the flour and stir rigorously to combine well. This choux pastry dough should form into one soft mass. Remove from stove and allow to cool.
2. Once cooled, stir in one egg at a time and combine well. Add the choux pastry dough into a piping bag, and pipe small mounds onto parchment paper. Leave about 2 inches in between each other. Smooth down any pointed surfaces.
3. Bake at 425°F for about 20 minutes, until they are puffed and golden brown. Set on a rack to cool.
4. Meanwhile make the filling. In a saucepan off the heat, whisk sugar, salt, cornstarch, and matcha powder together. In a bowl, whisk milk and egg yolks together. Slowly pour the wet into the dry ingredients while whisking constantly. Add butter and vanilla.
5. Turn on the heat to medium. Whisk constantly and bring to a boil. Cook for about 1-2 minutes more. Push the cream through a fine mesh strainer to get rid of any lumps. Cover with plastic wrap and chill for about 2 hours.
6. Fill a piping bag with the matcha pastry cream. Cut a slit on the choux pastry and fill each one.
7. Serve with dusted matcha powder on top.