Matcha Cream Puffs

Mini pastries filled with matcha-infused custard is the perfect dessert for any "par-tea."


  • 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


  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.