Matcha Cream Puffs

The sweetness of these craquelin coated Matcha Cream Puffs meld perfectly with a decadent, earthy Matcha cream filling for a light and satisfying treat!

Makes 10-12 cream puffs.

An original recipe prepared for us by Sift & Simmer.



    • 5 Tbsp unsalted butter, room temperature
    • 5 Tbsp all purpose flour
    • 2 Tbsp granulated cane sugar

    Cream Puffs

    • ½ cup water
    • ¼ cup (1 stick) salted butter
    • 1 tsp granulated cane sugar
    • ½ cup all purpose flour
    • 2 eggs, lightly beaten

    Matcha Pastry Cream

    • ¾ cup whole milk, divided
    • 2 Tbsp heavy cream
    • 2 egg yolks
    • 2 tsp Aiya Culinary Grade Matcha, sifted
    • 6 Tbsp sugar
    • 1 pinch salt
    • 1 Tbsp cornstarch
    • ½ Tbsp flour
    • ¼ tsp vanilla extract


    • 2 cup whipped cream (save some aside if you want to have two-toned cream)
    • 1 tsp powdered sugar
    • ¼ tsp Aiya Culinary Grade Matcha, sifted



    1. To make the craquelin, cream together the butter, flour and sugar in a bowl until it forms a dough. Shape into a ball and place into the fridge for 15 minutes.
    2. Remove the dough from the fridge and use a rolling pin to roll the dough out to a thickness of about ” Use a round 2″ cookie cutter and cut out discs. Place the cut out discs onto a sheet of parchment paper and place into the freezer until ready to use. You should get approximately 8-10 discs, depending on how large your cutter is.

    Cream Puffs

    1. Prepare a large 12″ x 17″ baking sheet by lining it with parchment paper. Set aside.
    2. Preheat oven to 400F.
    3. In a small pot, add in the water, butter, sugar and bring to a boil over medium high heat. Add in the flour and reduce the heat. Stir the mixture vigorously with a wooden spoon until it forms a ball of dough, about 4-5 minutes. Remove from heat.
    4. Using a stand mixer with a paddle attachment fitted, transfer the dough into the mixer and turn it on on low speed. This will help cool down the dough before adding the eggs.
    5. Once the dough is lukewarm, gradually add in the lightly beaten egg in a few additions, but be careful not to add too much egg.
    6. The dough will look curdled between additions, but don’t worry, it will absorb the egg. Scrape down the bowl periodically. To check if you’ve added enough egg, pull up the paddle from the mixture — if the mixture hanging down from the paddle forms a “v,” it’s ready. The dough will be shiny and glossy.
    7. Transfer the choux dough to a large piping bag, fitted with a round tip.
    8. Pipe round dollops about 1″ in diameter and 1″ in height on the prepared baking sheet and leave a few inches in between each dollop. Repeat until all the dough is used up.
    9. Grab a small dish with a little water and wet the tip of your finger to dab down any pointed tops in the choux dough.
    10. Place a frozen craquelin disc on top of each choux dough mound.
    11. Bake at 400F for 10 minutes. Lower to 350F and bake for another 25-30 minutes. Remove puffs from the oven and cut off the tops using a sharp serrated knife. Place them back into the oven with the door slightly ajar and the oven turned off for about 15 minutes.
    12. Remove puffs from oven and let cool on a rack. Cream puffs at this point in time can be sealed in an airtight container for up to 3 days at room temperature if not using right away.

    Matcha Pastry Cream

    1. Bring ½ cup milk and whipping cream to a simmer over low heat.
    2. In a medium bowl, beat together egg yolks, Matcha, ¼ cup milk, sugar, salt, flour and corn starch.
    3. Taking some of the warmed milk, gradually whisk it into the egg yolk mixture. Add the warmed mixture back into the sauce pot and cook over low-medium heat until thickened.
    4. Remove from heat and whisk in the vanilla extract. Let cool, cover and refrigerate until ready to use.

    To Assemble

    1. To make whipped cream, add 2 cup heavy whipping cream (at least 36% milk fat) into a chilled large glass bowl. Add 1 tsp powdered sugar and whip until soft peaks.
    2. Remove pastry cream from the fridge. To lighten the Matcha pastry cream, fold in 2 cup of the whipped cream. Transfer the Matcha pastry cream to a piping bag and pipe into the cavity of each cream puff. Pipe whipped cream on top of the Matcha pastry cream (if desired). Top with its “hat.” Dust with additional Matcha on top.
    3. Serve immediately.


    Note: Non-filled cream puffs may be stored in an airtight container and reheated at 350F for 5-8 minutes to crisp up slightly. Filled cream puffs may be stored in the refrigerator for up to 1 day.


    Click below to purchase the Culinary Grade Matcha used in this recipe: