Green Tea Cream Puffs (profiteroles)

Dear Fellow Bakers,

It's been a while...it has been a while indeed.

Since Christmas season is coming up, thought I'd make something that reminded me off fluffy snow... something like profiterole?

To add that Asian twist, I have used green tea whipped cream instead of the original vanilla custard filling. 

Ingredients:

Choux:

1/3 cup flour

1/3 cup water 

40g of butter (3 TBS)

2 eggs

Cream:

1/2 heavy cream

1 Tbs of granulated sugar

1.5-2 Tbs of matcha powder

Let's go ahead and make light Choux pastry first.

1. Preheat your oven to 200 C or ~395/ 400 F.
2. Put water and butter in a pot and heat until it just comes to a boil. (Tip: Cubing the butter makes the melting process faster!)
3. Add all of the sifted flour in the pot with water and butter. (*Flour must all be added at once for even cooking.)
4. Stir the flour, butter, water mixture on low heat until the dough comes into a ball.
5. Leave the pot with the dough off the stove for ~5 mins until the dough slightly cools. (*The pot and the dough must not be too hot  for it can cook the egg instantly when added.)
6.  Whisk the eggs into a separate bowl. Add about 1-egg volume into the dough and stir until the dough comes into a homogeneous mixture.  Add the rest of the egg and stir. 
7. Fill a pastry bag (or a ziploc bag) and pipe out the dough to be about 1-inch in diameter and 3/4-1 inch in height. (*If you don't have neither a pastry bag or a ziploc bag, you can just spoon out the dough) Make sure you give about 1-inch gap in between piped dough.
8. Bake at 200 C or 395/400 F for ~25-30 mins. 
9. Take the chioux out of the oven and poke a hole on the top of each chioux to let the steam out. Then, stick it back in the oven for another 3-5 minutes. (*If you skip this step, your beautifully puffed up chioux might collapse and lose its form!)
10. Let them chill before piping in the filling.

While the choux is in the oven, go ahead and make the filling. ;) Efficient time use~

1. Add heavy cream and granulated sugar in a large bowl. 
2. Whisk vigourously until peaks start to form. 
3. Add 1.5-2 TBS of matcha powder ( or any other flavoring spice to your choice) and continue to whisk until the cream is firm.
4. Fill a piping bag with a piping tip with the filling. (*You need a sturdy piping tip to make the entry hole and to make sure the cream doesn't get everywhere.

 

Easy and quick, ay?

Happy 1st day of the last month!

-Steen