Name: Pistachio and Matcha Puff
Prep time: 30 min
Cook time: PT-487784H54M50S
Total time: 1 h 30 min
Cuisine: French
Ingredients: 50 g unsalted butter (softened); 60 g powdered sugar; 50 g cake flour; 2 g matcha powder; 60 g water; 60 g milk; 55 g unsalted butter; 2 g salt; 60 g cake flour; 110 g beaten whole egg (about 2 eggs); 250 g milk; 60 g egg yolk (about 3 eggs); 60 g granulated sugar; 25 g cornstarch; 25 g unsalted butter; 60 g pistachio paste; 60 g whipping cream; Chopped pistachios

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These Pistachio and Matcha Puffs are a decadent pastry that combines the rich, nutty flavor of pistachio custard with the vibrant, earthy taste of matcha. With a crisp and delicate choux pastry base, topped with a crunchy craquelin, these puffs are perfect for a special occasion or a gourmet treat. They are sure to impress with their beautiful colors and indulgent flavors.

Why You’ll Love This Recipe

Perfect Combination of Flavors: The subtle bitterness of matcha and the rich, creamy pistachio custard create a delicious and unique flavor profile.
Crispy and Fluffy: The choux pastry dough is light, airy, and crispy on the outside, while the pistachio custard adds a smooth and creamy filling.
Beautiful Presentation: The bright green matcha and pistachio accents make these puffs visually stunning, perfect for special events like parties or afternoon tea.
Made from Scratch: This recipe brings together all the elements of a traditional pastry with a creative twist, from the homemade pistachio custard to the matcha-infused craquelin topping.

Ingredients

For the Craquelin:

50 g unsalted butter (softened)
60 g powdered sugar
50 g cake flour
2 g matcha powder

For the Choux Pastry Dough:

60 g water
60 g milk
55 g unsalted butter
2 g salt
60 g cake flour
110 g beaten whole egg (about 2 eggs)

For the Pistachio Custard Sauce:

250 g milk
60 g egg yolk (about 3 eggs)
60 g granulated sugar
25 g cornstarch
25 g unsalted butter
60 g pistachio paste
60 g whipping cream

For the Topping:

Chopped pistachios

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Craquelin:

Prepare the Craquelin Mixture: In a clean bowl, mix together the softened butter, powdered sugar, cake flour, and matcha powder until fully combined.
Form the Craquelin Sheet: Place the mixture on a pastry mat and cover with parchment paper. Roll the mixture to about 2mm thickness and refrigerate it to firm up.

Make the Choux Pastry Dough:

Heat the Milk and Butter: In a saucepan, combine water, milk, butter, and salt. Heat on low until it comes to a boil for about 7 seconds.
Add the Flour: Add the cake flour to the boiling liquid. Keep the heat on low and stir constantly for about 1 minute. Continue stirring until the mixture pulls away from the sides of the pan and forms a thin film on the bottom of the pan.
Cool the Dough: Let the dough cool slightly before adding the beaten egg in batches. Gradually mix in the eggs, stirring with a hand mixer until fully incorporated. The dough should have a thick consistency that forms a triangle when scraped with a spatula.
Prepare the Baking Trays: Line two baking sheets with baking mats and preheat the oven to 190°C (374°F).
Pipe the Dough: Pipe the dough into 16 choux puffs, ensuring each puff is around 4cm in diameter, with enough space between each one.

Make the Pistachio Custard Sauce:

Heat the Milk: In a saucepan, heat the milk and sugar over low heat until it reaches 70°C (158°F) or small bubbles appear around the edges.
Combine Egg Yolks and Cornstarch: In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
Cook the Custard: Gradually pour the hot milk into the egg yolk mixture while whisking constantly. Then, pour the mixture back into the saucepan and cook over low heat, whisking until it thickens, about 3 minutes. Turn off the heat and add butter, mixing until fully incorporated.
Add Pistachio Paste: Stir in the pistachio paste and let it cool slightly.
Whip the Cream: In a separate bowl, whip the cream to stiff peaks. Gently fold the whipped cream into the cooled pistachio custard.

Assemble the Puffs:

Bake the Choux Pastry: Take the craquelin out of the fridge and use a 5cm mold or cup to cut out round pieces. Place one piece of craquelin on top of each choux puff. Bake in the oven for 15 minutes, then reduce the temperature to 170°C (338°F) and bake for an additional 15 minutes, or until the puffs are golden brown.
Cool the Puffs: Remove the puffs from the oven and let them cool completely.
Fill the Puffs: Once the puffs are cool, use a chopstick to prick a hole in the bottom of each puff. Pipe the pistachio custard sauce into each puff until full.

Final Touches:

Decorate: Sprinkle chopped pistachios on top of the filled puffs for added crunch and flavor.

Serve:

Enjoy: Serve these beautiful pistachio and matcha puffs immediately or store them in an airtight container for later enjoyment.

Servings and Timing

Servings: 16 puffs
Prep Time: 30 minutes
Bake Time: 30 minutes (15 minutes at 190°C + 15 minutes at 170°C)
Custard Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Vegan Version: Use plant-based butter, dairy-free cream, and egg substitutes like aquafaba or flax eggs for the choux pastry and custard.
Different Flavors: Experiment with other flavors for the custard, such as adding vanilla or chocolate for a different twist.
Chocolate Drizzle: Top the puffs with a light drizzle of melted chocolate for an extra indulgent touch.

Storage/Reheating

Storage: Store the filled puffs in an airtight container in the fridge for up to 2 days.
Reheating: These puffs are best enjoyed fresh, but you can reheat them in a warm oven for 5-10 minutes to restore the crispness of the pastry.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the choux dough ahead of time and refrigerate it for up to 24 hours before baking.

Can I freeze these puffs?

Yes, you can freeze the unbaked puffs before adding the custard. Once baked, they can be stored in the freezer for up to a month. Fill with custard after thawing.

How do I know if my choux pastry is ready?

The dough is ready when it forms a thick, smooth consistency, and when piped, it holds its shape and forms a slight triangle when pulled with a spatula.

Can I use a different filling?

Yes! You can replace the pistachio custard with other fillings like chocolate ganache, vanilla pastry cream, or whipped cream, depending on your preference.

Conclusion

These Pistachio and Matcha Puffs are a show-stopping pastry that combines the richness of pistachio with the subtle flavor of matcha. With its delicate choux pastry, creamy custard filling, and crunchy topping, these puffs are perfect for any special occasion or as a treat to enjoy with a cup of tea. Make them for your next gathering and watch them disappear!

Pistachio and Matcha Puff

Why You’ll Love This Recipe