|| 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.