By using green tea and matcha powder, this little cream puff packs in a ton of anti-oxidants. It also packs a huge punch in the caffiene department as well.
Recipe: Matcha Green Tea Cream Puffs
- 1/2 cup white sugar
- 5 tablespoons all-purpose flour
- 1 pinch sea salt
- 1 tablespoons matcha powder*
- 2 cups non-fat milk
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1/2 cup shortening
- 1 cup green tea, brewed
- 1 cup all-purpose flour
- 1 pinch sea salt
- 4 eggs
- In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour, a pinch of salt and a 1 tablespoon of matcha powder. Stir in milk, a little at a time, until smooth.
- Bring to a boil over medium heat, stirring constantly. Boil for around 1 minute. Pour a very small amount of hot liquid into the 2 egg yolks to temper and stir, and stir. Repeat this process until eggs are heated. (Doing this too fast will scramble the eggs, this is not what we want.)
- Now return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator. Preheat oven to 450 degrees.
- In a medium saucepan, combine shortening and green tea, bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture.
- Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees and bake 25 minutes more, or until golden.
- Allow cool completely, split, fill with custard, and replace tops.
Preparation time: 10 minutes
Cooking time: 40-50 minutes
Note: If you can not find matcha powder, you can grind some green tea to a fine powder. This will give you a lighter flavor however.