Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio and Matcha Puff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maggie
  • Total Time: 1 hour 30 minutes
  • Yield: 16 puffs
  • Diet: Vegetarian

Description

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.

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

Instructions

  1. Make the Craquelin:
    1. In a clean bowl, mix together softened butter, powdered sugar, cake flour, and matcha powder until fully combined.
    2. Place the mixture on a pastry mat and cover with parchment paper. Roll to 2mm thickness and refrigerate to firm up.
  2. Make the Choux Pastry Dough:
    1. In a saucepan, combine water, milk, butter, and salt. Heat on low until boiling for 7 seconds.
    2. Stir in cake flour. Continue to stir for 1 minute until the mixture pulls away from the sides of the pan.
    3. Cool the dough slightly, then add beaten eggs in batches, mixing until fully incorporated. The dough should form a triangle when scraped with a spatula.
    4. Line baking sheets with baking mats and preheat the oven to 190°C (374°F).
    5. Pipe the dough into 16 puffs (about 4cm in diameter), spacing them out on the baking sheet.
  3. Make the Pistachio Custard Sauce:
    1. In a saucepan, heat milk and sugar to 70°C (158°F).
    2. Whisk egg yolks and cornstarch until smooth.
    3. Gradually pour hot milk into egg yolk mixture, then return to the pan and cook on low heat, whisking until thick (about 3 minutes). Turn off the heat and stir in butter.
    4. Add pistachio paste and let the custard cool slightly.
    5. Whip the cream to stiff peaks and fold it into the custard once cooled.
  4. Assemble the Puffs:
    1. Take the craquelin out of the fridge and use a 5cm mold or cup to cut out rounds. Place one piece of craquelin on each choux puff.
    2. Bake at 190°C (374°F) for 15 minutes, then lower the temperature to 170°C (338°F) and bake for another 15 minutes or until golden brown.
    3. Cool the puffs completely, then use a chopstick to prick a hole in the bottom of each puff. Pipe in the pistachio custard.
  5. Final Touches:
    1. Sprinkle chopped pistachios on top of the filled puffs for added crunch.
  6. Serve:
    1. Serve immediately or store in an airtight container for later enjoyment.

Notes

  • For a vegan version, use plant-based butter, dairy-free cream, and egg substitutes like aquafaba or flax eggs.
  • Experiment with different flavors in the custard, such as adding vanilla or chocolate.
  • Add a light drizzle of melted chocolate for an extra indulgent touch.
  • Prep Time: 30 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 puff
  • Calories: 210 kcal
  • Sugar: 12 g
  • Sodium: 80 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://recipeworthsaving.com/pistachio-and-matcha-puff/