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.
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.
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).
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.
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).
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).
Dip each cream puff in the melted chocolate (photo 3). Serve immediately.
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.
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Matcha Mascarpone Cream Puffs
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.
anu
Amazing recipe! Thank you so much for sharing! 💜 can I ask please if I could use Alpro vanilla soya milk instead of whole please?
Candice
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!