Matcha Cream Puffs

These Matcha Cream Puffs are going to be your Jam. They are going to take you places you’ve never been before in a puff. You’re going to see the world in color again and start a very healthy Smith Teamaker’s Matcha addiction. They are filled with a rich yet light filling that will have you satisfied by the first bite. Just trust me on this.

There is something about cream puffs. Nothing beats a good eggy, buttery batter that’s filled with a creamy inner. And that first bite spillover? A perfect excuse to have a hearty lick of the Matcha filling. Don’t mind if I do, look away if you’re that offended.

And here is where I bare my heart and pour it out for you. There seems to be no shortage of life’s changing tides. And with that I’ve realized that sometimes it requires a step back to take two steps forward in the right direction. I’ve been stretched thin. Really, I’ve been two-people-running-in-the-opposite-direction kind of stretched thin. And that’s no way to live.

I’ve decided to step away from my special cake order business. It was a side hustle to my side hustle and now that my side hustle is becoming more of a full-time job, it’s time to lay something down that just doesn’t fit anymore. It’s been a good 6 years of the late night, buttercream splattered sink, pulling-hair-out-to-get-it-right HUSTLE. But my dream shifted years ago and it’s time to let another branch grow in its place.

Not to mention spending more time being a good wife, friend, daughter and sister. Those titles bring me life in ways no 3 tiered wedding cake ever will.

So here’s to more time spent in my kitchen creating new and fresh recipes for you. Here’s to more time to devote to my cake decorating workshops and pop-ups. Here’s to you being the amazing people you are and taking this wild journey with me. And I hope you packed some Matcha Cream Puffs for the trip.

As I’ve come to the realization that I don’t HAVE to do everything, I also don’t have to HAVE everything too. I’ve whittled down my closet, my book collection and I only keep a small selection of quality teas in my pantry, and they happen to be Smith. Smith is a company based locally in Portland, OR and I couldn’t be a bigger fan of their work. Quality over quantity. So, when I saw they sell Matcha, my heart fluttered and I knew it was going to be amazing.

I was right.

So if you’re into cream puffs the way that I hope you are, give this recipe a whirl and bask in the lighter nights of spring and know that you’re on point with Smith’s #matchamadness.

Thank you, Smith TeaMaker for sponsoring this post. And a heartfelt appreciation to you for supporting the brands that support me. 

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Matcha Cream Puffs

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A flavor packed recipe for Matcha Cream Puffs using Smith Tea. This recipe is clean and simple and perfect for anyone.

• Author: Karlee Flores
• Prep Time: 1 hour
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 22 servings

Ingredients

|| Puffs || 

1/2 cup butter, unsalted

1 cup water

1 cup flour

4 eggs

|| Filling || 

1 cup sugar

1/3 cup flour

1 tablespoon Smith Tea Matcha

1 cup milk

1 tsp vanilla extract

1 cup butter, unsalted

1/3 cup heavy whipping cream

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Instructions

|| Puffs || Melt the butter and water together in a small saucepan over medium/high heat. Once it’s melted, add the flour all at once and stir vigorously with a wooden spoon. Continue to stir over the heat for another 3-5 minutes. Trying to steam out some of the water content so the puff doesn’t fall when it bakes. Let the mixture cool for about 15 minutes until warm.

Preheat the oven to 400 degrees. Take the butter/flour mixture and add in one egg at a time stirring until combined each time. With a small cookie scoop, turn out 22 puffs on the baking sheet placing them 2 inches apart from each other. Bake for 30-35 minutes. 

Let the puffs cool and cut them into sandwiches leaving more room on the bottom. You can scoop out the extra bread or leave it.

|| Filling || In a small saucepan, whisk sugar, flour and matcha together until uniform. Add milk and place over medium/high heat whisking continuously. Heat until the mixture has thickened to a paste. Take off heat and whisk in vanilla. Pour into a shallow bowl and cover with plastic wrap directly on the pudding mixture so it won’t create a film. Place in the fridge and let come to room temperature. 

Whip the butter until white. Turn the mixer down to medium/low and scoop out the cooled matcha pudding one large spoon full at a time into the butter. Once the pudding has all been added, turn the beater back on high and add in the heavy whipping cream. 

Pipe the filling into each cream puff. It won’t need a lot since it’s a rich matcha cream.

Notes

Start cooking the Matcha filling pudding as soon as possible to allow it to come to room temperature in time. 

Keywords: cream-filled, cream puffs, matcha, matcha cream puffs, Smith Tea, Smith Teamakers