Original Post misshangrypants | Makes 20-25 mini cream puffs

Ingredients

pâte à choux

• 1 stick unsalted butter, cut into pieces
• 1/2 cup whole milk
• 1/2 cup water
• 1 tbsp white sugar
• 1/4 tsp salt
• 1 cup flour
• 4 large eggs, at room temp

green tea cream filling

• 1 1/4 cup whipping cream
• 1/4 cup whole milk
• 1/3 cup instant vanilla pudding
• 1/4 cup powdered sugar
• 2 tsp matcha powder
• 1 tsp vanilla extract

Directions

1. pastry puff: heat oven to 425F. Line baking sheet with parchment paper
2. In a medium-large pot, heat butter, milk, water, sugar and salt until the butter has melted and the mix comes to a boil
3. Reduce to low heat, dump in the flour and vigorously stir with a wooden spoon until it forms a large shiny ball (about 5 mins)
4. Take off from heat and let cool for 10 mins. Beat in eggs 1 at a time with a wooden spoon or a kitchen aid (I did it by hand, not sure why though :/). Completely mix in the egg before you crack in the next one. The dough might separate but put in some elbow grease and it will come together. The dough will become quite hard to mix…or I have weak biceps…but should look smooth, sticky, yellow and glossy
5. Transfer dough into a gallon sized ziplock bag, snip a 1/2″ hole and pipe 1.5″ mounds on the lined baking sheets 2 inches apart. Using wet fingertips, smooth the top of each mound.
6. Place baking sheets in oven, reduce the temp to 350F after 1 min and bake until puffs are golden brown (~40-45mins). DON’T open door while baking or all the puffs will deflate! Let cool completely before filling
7. green tea filling: In a small bowl, whisk instant pudding mix, powdered sugar, matcha powder. In a stand mixer, whip up the cream and milk and vanilla extract until soft peaks form
8. Add the dry mix and whip until desired texture.
9. Assembly: You can snip a small hole and fill in the hollow space with a pastry bag and tip. Or you can be lazy like me and use a sharp paring knife and slice off the tops. Spoon to fill!
10. Dust with powdered sugar and serve immediately