Green Tea Cream Puffs
8 tbsp. unsalted butter, at room temperature
1/2 cup milk
1/2 cup water
1/4 teaspoon sea salt
1 tablespoon sugar
1/4 teaspoon baking powder
1 cup all-purpose flour, sifted
5 large eggs
egg wash: 1 yolk mixed with 1 tbs milk or cream
Green tea pastry cream:
1 ½ teaspoons unflavored gelatin
2 tablespoons water
2 cups whole milk
1/4 teaspoon salt
1 1/2 tablespoons Matcha (green tea) powder
4 tablespoons cornstarch
1/2 cup + 2 tbsp sugar
2 large eggs
4 tbsp unsalted butter
1 cup heavy cream
In a medium saucepan, bring the butter, milk, water, salt, and sugar to a gentle boil. Remove from the heat and add the sifted flour and baking powder all at once. Stir energetically with a wooden spoon and return to the heat. Cook, stirring constantly, until a dough forms and the excess moisture evaporates, about 2 to 3 minutes.
Transfer the mixture to the bowl of a Kitchenaid equipped with the paddle. Beat the mixture on medium for 15 seconds and start adding the eggs one by one. Mix until the dough (paste) is smooth and shiny.
Spoon the batter into a pastry bag with a large round tip, pipe into mounds that are about 2 inches across onto a lightly greased baking sheet or a silpat. Leave about a 2-inch space between mounds. Brush the tops with egg wash and make them even with the back of a spoon or fork.
Bake at 350°F for 30 to 35 minutes, until puffed and golden-brown.
To finish: Dig a hole at the bottom with a chopstick. Fill another pastry bag with a small round tip with the green tea cream and pipe the cream inside the puffs. Dust with powdered sugar.
Green tea pastry cream:
In a small dish, sprinkle the gelatin over the water to soften and set aside.
Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil. Whisk in the green tea powder.
Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.
When the milk is just under a boil, add about 1/3 of the milk mixture into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard thickens and start bubbling, about 2 minutes.
Remove from heat and immediately pour through a sieve into the bowl. Add the gelatin mixture and whisk until incorporated. Let cool for 10 minutes, stirring occasionally.
Cut the butter into chunks. Whisk the butter into the pastry cream 1 tablespoon at a time. Cool the green tea cream completely.
Whip the heavy cream to soft peaks. When the green tea cream is cold, gently fold the whipped cream into it until fully incorporated.
Fill the puffs with the green tea cream.