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    Home » Recipes » Matcha

    Matcha Mascarpone Cream Puffs

    Published: Jun 22, 2019 Modified: May 26, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE

    Matcha mascarpone cream puffs with step by step instructions from the choux pastry to the matcha cream filling so you can make them perfectly at home.

    Hand holding green cream puff.
    Jump to:
    • How to make cream puffs
    • How to tell if your choux pastry dough is the right consistency
    • How to pipe choux pastry for cream puffs
    • How to bake choux pastry so it isn't soggy
    • How to make matcha cream puff filling
    • Matcha chocolate shell
    • Looking for a savory cream puff recipe?
    • More matcha recipes
    • Matcha Mascarpone Cream Puffs

    How to make cream puffs

    Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil (photo 1).

    Remove from heat and add all the flour in one go (photo 2). Mix well with a wooden spoon and quickly to absorb all the liquid (photo 3). Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan (photo 3). It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.

    Mixing milk, butter, and flour into dough in a pot.

    With a mixer or whisk, add the vanilla extract (photo 1), then the eggs one at a time, mixing well after each (photos 2 & 3). The dough consistency should be like a dry custard (photo 4).

    Step by step adding vanilla extract and eggs to dough with a whisk.

    How to tell if your choux pastry dough is the right consistency

    Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more of the egg mixture.

    How to pipe choux pastry for cream puffs

    Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.

    Smoothing the tops of raw choux dough with a finger.

    How to bake choux pastry so it isn't soggy

    Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool completely.

    How to make matcha cream puff filling

    Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks (photos 2 & 3).

    Using a smaller piping tip, pipe your filling inside your pastry shells until full (photo 4).

    Steps of filling cream puffs with green cream.

    Matcha chocolate shell

    Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted. You can also melt the chocolate over a bain marie if you do not have a microwave. Add the matcha powder to the melted chocolate (photo 1). Mix until smooth and incorporated (photo 2).

    Steps of diping cream puffs in green matcha chocolate.

    Dip each cream puff in the melted chocolate (photo 3). Serve immediately.

    Flatlay of green matcha cream puffs.

    Looking for a savory cream puff recipe?

    Give these garlic & herb savory profiteroles a try!

    More matcha recipes

    Check out all the wonderful matcha recipes on the blog, head straight to all the best matcha desserts, or start with one of these other fantastic baking projects.

    • Matcha Macaron Ice Cream Sandwiches
    • Stack of lace cookies with green chocolate drizzle.
      Matcha Lace Cookies (like Florentines)
    • Matcha Crème Brûlée
    • Green fudge square with bite taken out.
      Matcha Fudge

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 5 votes

    Matcha Mascarpone Cream Puffs

    Matcha mascarpone cream puffs with step by step instructions from the choux pastry to the matcha cream filling so you can make them perfectly at home.
    Prep Time45 minutes mins
    Cook Time1 hour hr 25 minutes mins
    Total Time2 hours hrs 10 minutes mins
    Course: Dessert
    Cuisine: American, French
    Servings: 40 profiteroles
    Calories: 147kcal
    Author: Candice

    Ingredients

    Choux Pastry

    • 240 ml whole milk
    • 4 oz. unsalted butter
    • ½ teaspoon sea salt
    • 135 g all purpose flour unbleached
    • 2 teaspoon vanilla extract
    • 4 eggs lightly beaten

    Matcha Mascarpone Filling

    • 1 cup heavy cream cold
    • 16 oz. mascarpone cheese room temperature
    • ¾ cup icing sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon culinary grade matcha powder

    Matcha Chocolate Shell

    • 4 oz. white chocolate chips
    • 2 tablespoon coconut oil
    • 2 teaspoon culinary grade matcha powder

    Instructions

    Choux Pastry

    • Preheat to 370F with the rack in the middle of the oven.
    • Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.
    • Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.
    • With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard. Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more egg.
    • Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.
    • Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.

    Matcha Mascarpone Filling

    • Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks.

    Filling the Matcha Cream Puffs

    • Using a smaller piping tip, pipe your filling inside your pastry shells until full.

    Matcha Chocolate Shell

    • Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted. You can also melt the chocolate over a bain marie if you do not have a microwave.
    • Add the matcha powder to the melted chocolate. Mix until smooth and incorporated.

    Matcha Cream Puffs

    • Dip each cream puff in the melted chocolate. Serve immediately.

    Notes

    I use a Wilton 1A or 2A round tip to pipe the profiteroles. 
    Cool your pastry shells in an open oven for the best results.
    PREP AHEAD: Store your unfilled pastry shells in a sealed container in the pantry overnight.

    Nutrition

    Calories: 147kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 49mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. anu

      October 28, 2020 at 5:37 pm

      Amazing recipe! Thank you so much for sharing! 💜 can I ask please if I could use Alpro vanilla soya milk instead of whole please?

      Reply
      • Candice

        November 02, 2020 at 3:31 pm

        Thank you, Anu! I haven't tried it myself, but I think it would work in this recipe. If you give it a try, let me know how it goes!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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