๐— ๐—ฎ๐˜๐—ฐ๐—ต๐—ฎ ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ ๐—ฃ๐˜‚๐—ณ๐—ณ๐˜€

๐— ๐—ฎ๐˜๐—ฐ๐—ต๐—ฎ ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ ๐—ฃ๐˜‚๐—ณ๐—ณ๐˜€ ๐™ฐ๐š›๐šŽ ๐šข๐š˜๐šž ๐šŠ ๐šŒ๐š‘๐š˜๐šž๐šก ๐š™๐šŠ๐šœ๐š๐š›๐šข? ๐™ฒ๐šž๐šฃ ๐™ธ ๐š‘๐šŠ๐šŸ๐šŽ ๐™ต๐™ธ๐™ป๐™ป๐™ธ๐™ฝ๐™ถ๐šœ ๐š๐š˜๐š› ๐šข๐š˜๐šž ๐Ÿฅบ๐Ÿ‘‰๐Ÿ‘ˆ
This was actually my third attempt at making these! Third time’s the charm right? I always had problems with the dough ๐Ÿ˜ญ it just wouldn’t puff right in the oven. But using @chefrvmanabat ‘s recipe with some modifications I was able to make this beauty pictured ๐Ÿ˜
Choux Pastry โ˜๏ธ1 1/2 cup milk of choice โ˜๏ธ3/4 cup unsalted butter โ˜๏ธ1 1/2 cup all-purpose flour โ˜๏ธ6 whole eggs (room temp) โ˜๏ธpinch of salt
Matcha Cream Filling โ˜๏ธ1/2 cup heavy cream โ˜๏ธ1 tbsp matcha powder โ˜๏ธ1 tbsp sugar
Directions: 1. Preheat oven to 400 F 2. In a medium size pan, pour in the milk and butter, and under high heat, stir until butter has completely melted 3. Pour in the flour and mix until flour is completely mixed and becomes a mashed potato type texture. Typically you’ll see a film (“skin”) covering the bottom of the pan 4. Transfer to a bowl and immediately incorporate the eggs one at a time (while dough is still hot) 5. Transfer to a piping bag and pipe onto a baking sheet (1.5-2 in width) and swirl at the tip 6. Put into the oven and bake for 20-25 minutes or until the cream puffs are are golden color 7. MATCHA FILLING: whip together the heavy cream, matcha powder, and sugar until it becomes a light and fluffy consistency. Transfer into a piping bag! 8. Push a little hole at the bottom of the cream puff and fill with the matcha cream
Enjoy ~

๐— ๐—ฎ๐˜๐—ฐ๐—ต๐—ฎ ๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ ๐—ฃ๐˜‚๐—ณ๐—ณ๐˜€