Light, crispy pastry filled with smooth, sweet matcha cream—these matcha cream puffs are a dream! They’re fancy enough to impress but easier than you think to make.
The best part? That first bite when the creamy matcha filling meets the delicate, airy shell. Let’s make them together!
What You’ll Need
For the Choux Pastry:
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (113g) unsalted butter, cubed
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Matcha Cream Filling:
- 1 cup (240ml) heavy cream, cold
- 2 tbsp sugar
- 1 tbsp matcha powder
- ½ tsp vanilla extract
For Dusting (Optional):
- Powdered sugar
Pro Tips
✅ Room Temperature Eggs – Take them out of the fridge ahead of time for smoother mixing.
✅ Dry Out the Dough – Stirring the dough on the stove helps create light, airy puffs.
✅ No Peeking! – Don’t open the oven while baking, or the puffs might collapse.
✅ Cool Before Filling – Let the puffs cool completely so the cream doesn’t melt inside.
✅ Matcha Matters – Use high-quality matcha for the best color and flavor.
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Mixing bowls
- Electric mixer or whisk
- Piping bag with round tip
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions & Variations
🍵 Swap matcha for cocoa powder to make chocolate cream puffs.
🥛 Use dairy-free cream for a lactose-free option.
🍯 Add a drizzle of honey for a sweeter filling.
🍓 Fill with strawberry whipped cream for a fruity twist!
Make-Ahead Tips
- Bake the puffs a day ahead and store them in an airtight container.
- The matcha cream can be made in advance and kept in the fridge for up to 24 hours before using.
How to Make Matcha Cream Puffs
Step 1: Make the Choux Pastry
In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil, then reduce heat and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Step 2: Cool & Add Eggs
Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is glossy and smooth.
Step 3: Pipe & Bake
Transfer the dough to a piping bag and pipe small mounds onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 25-30 minutes, until golden brown and puffed.
Step 4: Make the Matcha Cream
Whip the heavy cream, sugar, matcha powder, and vanilla extract until soft peaks form.
Step 5: Fill the Cream Puffs
Step 6: Dust & Serve
Lightly dust the tops with powdered sugar and enjoy!
Leftovers & Storage
- Store in the fridge for up to 2 days in an airtight container.
- For extra crispiness, reheat in a 300°F (150°C) oven for 5 minutes before serving.
- Freeze the baked shells (without filling) for up to 1 month and thaw at room temp before using.
Final Thoughts
These matcha cream puffs are a little piece of heaven! Light, crispy, creamy, and just the right amount of sweetness. Try them out and let me know how they turn out! Leave a comment with your thoughts or any questions—I’d love to hear from you! 😊💚
