Green Tea Cream Puffs

My husband loves Beard Papa's, a Japanese cream puff store, and they just opened up one in Atlanta! I made these green tea cream puffs for my husband for Father's day. I used the Pate a Choux recipe from Tartine, and then the green tea custard from The Little Epicurean.  Putting the custard on a jelly roll, sandwiched between plastic wrap in the freezer did a pretty good job of quickly cooling down the custard. I then transferred to a piping bag to pip the filling into the puffs. 


I had made the Tastemade Green Tea Cream Puffs recipe, and thought this one turned out a little better. 


Green Tea Cream Puffs (~By MaryAnne Cabrera on The Little Epicurean)

https://www.thelittleepicurean.com/2019/03/matcha-cream-puffs.html

INGREDIENTS

Matcha Pastry Cream:

·   2 cups whole milk

·   3/4 cup granulated sugar

·   1/4 cup cornstarch

·   3 large egg yolks

·   2 Tablespoon unsalted butter

·   1/4 teaspoon kosher salt

·   1 teaspoon pure vanilla extract

·   2 teaspoon matcha powder, sifted (used ½ tablespoons matcha green powder)

INSTRUCTIONS

Matcha Pastry Cream:

1.     Line a half-sheet baking pan with plastic wrap, ensuring the sides of the pan are also covered. Set aside.

2.     In a heavy bottomed sauce pot, combine milk and 1 tablespoon of sugar. Set over medium-high heat and bring to a simmer. Meanwhile, in a large bowl, whisk together remaining sugar (1/2 cup and 3 tablespoons), cornstarch, and egg yolks.

3.     Once milk is almost at a boil, slowly add milk to egg mixture about 1/4 cup at a time. Whisk as you add milk to distribute heat and prevent the eggs from curdling. Continue to add milk and whisk until there are only a few tablespoons of milk left in the sauce pot. Then pour all the egg-milk mixture back into the sauce pot.

4.     Reduce stove heat to medium. Constantly stir mixture until the custard has thickened. Keep mixing until custard has come to a boil. Remove from heat. Add butter, salt, and vanilla. Whisk until smooth. Add in sifted matcha powder and mix until well combined.

5.     Pour the hot pastry cream into the prepared plastic wrapped sheet pan. I laid it on a jelly roll pan, sandwiched between plastic wrap. Spread evenly into a thin layer. Cover with plastic wrap and freeze for 10-15 minutes until pastry cream has cooled to room temperature. Remove from freezer. Transfer pastry cream to an airtight container and keep chilled in the fridge until ready to use. 

*Before using, give pastry cream a good whisk or use an electric hand mixer to beat pastry cream smooth. (I didn’t do this step)