07 July 2015

Green Tea Cream Puffs 绿茶泡芙

Try out a few bakes using green tea powder, one of it is baking choux pastry with green tea pastry cream filling. This is a dessert love by my family, the sweetness is just right with that unique mild green tea fragrance. The Choux puffs rise up to its maximum height, with crispy shell and hollow centre. 

This time I made my choux puffs smaller (1/3 of palm size), then I realized it only need around 25 mins baking time. If you are baking a bigger choux puffs like what I did in my previous baking, it may take a longer baking time. 

I'm using Okashi, Sweet Treats Made With Love recipe for the pastry cream and using my previous bake choux pastry recipe.

Yield: 32 pieces
100g unsalted butter, soft
125ml water
125ml milk
5g caster sugar
3g table salt
150g pastry flour
5 1/2 eggs (it depends on the absorption of the flour you use, add 4 eggs first and see step 5)

pastry cream:
200g whole milk
1/2 tsp vanilla powder
3 egg yolks
50g sugar
20g pastry flour, sifted
5g green tea powder


1. Preheat oven to 200C. Line baking tray with parchment paper.
2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat, then remove from heat.
3. Using a wooden spatula, quickly stir in the flour until combined, and mixture forms a ball. Return to heat and keep stirring until the mixture leaves the sides of the saucepan and a film forms on the bottom of the pan.
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one.
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape. If you can't see it, that means you needs a little more egg (This depends on the absorption of the flour is, the original recipe only need 4 eggs but my baking need up to 5.5 eggs)
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake choux puffs for about 15 mins at 200C (you will see the choux pastry puffing up) then reduce temperature to 180C and continue baking for another 10 mins. (It may varies as it depends on your oven capacity)
8. Prepare pastry cream: 
Add milk, vanilla powder to a saucepan and bring to a boil. 
In a clean bowl, beat egg yolks with sugar until the mixture is pale and fluffy. Add flour and green tea powder, mix well.
Add hot milk to the egg mixture and fold well. Return the egg and milk mixture to the saucepan and bring to boil over high heat, stir constantly. Continue to mix until the mixture is smooth and glossy, remove the saucepan from heat.
Transfer pastry cream to a tray, cover with cling wrap and keep in fridge to cool. Before use, gently beat the cream with an electric mixer until smooth and creamy.
9. Assemble: Slice off a part of the top of choux puffs, pipe in the green tea pastry cream. If you are lazy like me, you can use a tea spoon to scoop a portion of the pastry cream into the choux puffs.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea

and hosted by Cheryl of Baking Taitai