Matcha Tiramisu with 50/50

Matcha Cream Puffs (Choux au Craquelin)

Crunchy top with matcha custard.

Ingredients

For the craquelin topping:

• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) brown sugar
• 2 tbsp (15g) unsalted butter, softened
• 1/2 tsp matcha powder

For the choux pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) milk
• 1/2 cup (115g) unsalted butter
• 1/4 tsp salt
• 3/4 cup (90g) all-purpose flour
• 4 large eggs

For the matcha custard:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 3 tbsp (25g) cornstarch
• 2 tbsp matcha powder
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Make the craquelin: Mix flour, brown sugar, softened butter, and matcha powder until a dough forms. Roll out between two sheets of parchment to about 1/8-inch (3mm) thick. Freeze until firm, then cut into 2-inch (5cm) circles.
2. Make the choux pastry: In a saucepan, bring water, milk, butter, and salt to a boil. Add flour all at once and stir vigorously until the dough forms a ball. Cool slightly, then beat in eggs one at a time until smooth and glossy. Pipe or spoon dough onto a baking sheet. Place craquelin disc on top of each.
3. Bake: Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake for another 15–20 minutes until golden and crisp. Cool completely.
4. Make the matcha custard: Heat milk in a saucepan until warm. In a bowl, whisk sugar, egg yolks, cornstarch, and matcha powder. Slowly whisk warm milk into the egg mixture, then return to saucepan. Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and vanilla. Cover with plastic wrap (touching the surface) and chill until cool.
5. Assemble: Fill cooled cream puffs with matcha custard using a piping bag. Enjoy!

Makes: 10–12 cream puffs

Dr. Kesha's Tip: For extra crunch, bake the craquelin discs a few minutes before adding them to the puffs!