Matcha Croquant Choux
Discover the perfect blend of flavors and textures with this Matcha Croquant Choux recipe, a Japanese-French pastry filled with delicious pastry cream. Light and airy choux pastry, topped with a crispy croquant and filled with rich, creamy matcha cream. A delightful treat for any occasion!
If you love profiteroles or cream puffs you are going to love these! Matcha Croquant Choux is a fun twist on your average cream puff, and it’s so much easier than you think. featuring a crisp matcha-infused croquant topping and a velvety matcha cream filling inside light choux pastry, buns add an extra crunchy texture as well as a touch of sweetness. If you are looking for a way to take your choux pastry to the next level… here it is!
A bittersweet MatchA
Matcha Croquant Choux is a delightful French pastry that combines the classic choux pastry with the vibrant flavor of matcha, a finely ground green tea powder. This dessert showcases a crispy, golden-brown “croquant” exterior made from butter, sugar, and flour. Inside, creamy matcha pastry cream fills the choux puffs, blending sweet and earthy notes in every bite.
Most people already know what is matcha, yes matcha is a powdered tea made from finely ground green tea leaves. Matcha originally came from Japan. Matcha contains a lot of benefits, rich in the rare amino acid, L-Theanine, which promotes a state of relaxation and well-being; it creates alpha waves in the brain which leads to a state of calm alertness. That is why matcha is related to yoga, calmness, and meditation.
Now, you can easily find matcha in various bakeries and supermarkets. The fine texture of the matcha powder with a dark green color makes it easy to blend into various doughs; cakes, puddings, or ice cream.
Even though it looks easy, in fact, matcha as a flavor enhancer is easy to process. But, matcha powder can cause food to become bitter and unpleasant to eat even the slightest dose.
Just choose and measure correctly whenever you’re going to add matcha powder since you know a quote said that too much isn’t always good.
Perhaps too much for everything is as bad as too little
Edna Ferber
Matcha Croquant Choux is a popular dessert in Japan and is gaining popularity worldwide. They are perfect for special occasions or as a decadent treat for yourself.
Croquant Vs Craquelin
Croquant and craquelin are both popular toppings in the world of pastry, particularly in choux pastry, but they differ significantly in both texture and composition.
Firstly, Croquant, which translates to “crispy” in French, refers to a crunchy, caramelized element often found in various desserts. When used in choux pastry, croquant usually involves a topping made with ingredients like nuts, caramel, or a thin layer of sugar. This creates a hardened, crispy texture that adds both flavor and a satisfying crunch to the pastry. Croquant can incorporate nuts like almonds or hazelnuts mixed with caramelized sugar, offering a rich and crunchy contrast to the soft pastry beneath. So croquant choux is a crispy cream puff in the shape of a long eclair.
On the other hand, craquelin is a more specific topping used exclusively on choux pastry to achieve a distinctive crackled appearance. Unlike croquant, craquelin uses a simple dough made from butter, sugar, and flour. As the choux bakes, the craquelin melts and spreads, forming a crackled, slightly crisp layer on the surface. The result is a visually appealing topping that provides a subtle crunch without the caramelized intensity of croquant.
Ingredients of Matcha Croquant Choux
Choux paste
Choux pastry or pâte à choux is the basic cream puff dough that is cooked on a stovetop and then mixed with eggs to incorporate air pockets so that they puff up and create a hollow space inside when baked. You can make choux cream puffs with or without the craquelin. Here are the ingredients
- Water and Milk; I use a combination of Water and Milk to make choux (which makes them super light and airy yet puffy), but you can also use Full Cream / Whole Milk – or water only.
- Butter at room temperature; I use Unsalted butter.
- Salt and Sugar; only a small quantity of both; pate a choux is not usually very sweet.
- All-purpose flour; I use all-purpose Flour. Make sure to sift the flour before adding it to the choux mixture to avoid any lumps.
- Egg room temperature; Make sure they do not come straight out of the fridge.
Croquant
- White Egg room temperature; acts as a binding agent and helps stabilize the croquant mixture. It also contributes to the crispiness of the topping.
- Icing sugar; sweetens the croquant topping and helps it become crispier once baked.
- Cake flour; provides a light, tender texture to the croquant topping. It helps absorb the moisture from the egg white and sugar.
- Chopped Almond; add crunch and a nutty flavor to the croquant. They also contribute to the visual appeal and texture of the topping.
Matcha Cream
Matcha cream is Pastry cream or crème pâtissière is a thick custard used as a filling for cream puffs, tarts, donuts, and other pastries. It’s thickened by cooking eggs and cornstarch on a stovetop.
- The ingredients for making matcha cream are; Egg Yolk at room temperature, Milk, Corn flour (cornstarch)to thicken the cream, Sugar, Vanilla extract, Butter at room temperature, Matcha powder (the most important ingredient), Salt, and Water.
How to Make Matcha Croquant Choux
Croquant
First, In a bowl, combine egg whites with powdered sugar and flour. Then Mix thoroughly until the ingredients are fully incorporated.
Store the mixture in the refrigerator until needed.
Choux
Preheat the oven to 374°F (190°C). Then, in a medium saucepan, combine water, milk, sugar, and salt. Add the butter.
Cook over medium heat until the mixture reaches a boil and the butter is fully melted.
Gradually add the flour to the boiling mixture, stirring constantly. Continue cooking and stirring for about 1 minute, or until the mixture pulls away from the sides of the pan and forms a smooth ball. Transfer the dough to a metal bowl and allow it to cool.
Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Continue mixing until the dough becomes smooth and glossy. Now, Transfer the choux pastry dough into a piping bag.
Prepare a baking sheet. Pipe the dough onto the sheet in your desired size and shape.
Once the dough is piped, sprinkle the matcha croquant over the top. Bake in two stages: first at 190°C (375°F) for 10 minutes, then reduce the temperature to 175°C (350°F) and bake for an additional 25-30 minutes. Optionally, scatter chopped almonds on top before baking.
Monitor the oven closely to ensure the tops don’t burn and that the choux puffs up properly.
Matcha Cream
In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, cornstarch, and a pinch of salt until the mixture combines each other
In a separate bowl, pour in all the milk and mix it with the prepared egg yolk mixture. Stir until evenly combined. Strain the combined mixture through a fine-mesh strainer into a saucepan to remove any lumps.
Then, cook the mixture over medium heat, whisking constantly until it thickens and starts to bubble.
Remove the saucepan from the heat, then add one tablespoon of butter. Stir until the butter is fully melted and the mixture is smooth and well combined.
Next, Transfer the pastry cream to a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent skin from forming. Allow it to cool to room temperature.
Once the cream has cooled, prepare a separate bowl with matcha powder and sugar. Pour hot water into the bowl and stir until the mixture is smooth and fully dissolved. Add the matcha mixture to the cooled cream, stirring until the texture is smooth and well combined.
Transfer the cream into a piping bag as soon as the choux pastries have been baked and cooled. You can Poke small holes on both sides of each choux pastry, and pipe the cream into the choux until filled. If the cream isn’t distributing evenly, poke an additional hole in the center of each choux to ensure it’s fully filled.
Serve the matcha croquant choux immediately, or chill them for a refreshing treat. Enjoy!
Recipe Notes;
- Ensure the choux pastry dough is fully cooked and doesn’t stick to the pan. This is crucial for achieving the perfect puff during baking.
- Always preheat the oven to the correct temperature to ensure the choux pastries rise properly.
- To achieve a smooth and lump-free cream, use a hand mixer when combining the ingredients.
- If you prefer a more controlled spread of the croquant, consider making the mixture slightly thicker.
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Matcha Croquant Choux
Ingredients
Choux paste
- ¼ cup Water
- ¼ cup Milk
- ¼ cup Butter room temperature
- ½ tsp Salt
- ½ tsp Sugar
- ½ cup All-purpose flour
- 2 Egg room temperature
Croquant
- 1 White Egg room temperature
- ⅛ cup Icing sugar
- 1¼ tbsp Cake flour
- 0,8 Oz Chopped Almond
Matcha Cream
- 2 Egg Yolk room temperature
- ¾ cup Milk
- 2 tbsp Corn flour
- 2½ tsp Sugar
- ½ tsp Vanilla extract
- 1 tbsp Butter room temperature
- 1 tbsp Matcha powder
- ¾ tsp Salt
- 1 tbsp Water
Instructions
Croquant
- Add egg whites to a bowl
- Add powdered sugar and flour to the bowl.
- Mix thoroughly until all ingredients are well combined.
- Store the mixture as needed.
Choux
- Preheat oven to 374℉ or 190℃.
- In a medium saucepan, combine the water, milk, sugar, and salt. Add the butter.
- Cook over medium heat until the mixture comes to a boil and the butter is completely melted.
- Gradually add the flour to the boiling mixture, stirring continuously. Cook and stir for about 1 minute, or until the mixture pulls away from the sides of the pan and forms a smooth ball.
- Transfer the dough to a metal bowl and let it cool.
- Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Continue to mix until the dough is smooth and glossy.
- Transfer the choux pastry dough into a piping bag.
- Prepare a baking sheet. Pipe the dough onto the baking sheet in the desired size and shape.
- Once all the dough is piped onto the baking sheet, sprinkle the croquant over the Bake in two stages: first at 190°C (375°F) for 10 minutes, then at 175°C (350°F) for 25-30 minutes. Choux and scatter chopped almonds on top.
- Keep an eye on the oven to ensure the tops do not burn and that the choux puffs up properly.
Matcha Cream
- In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, cornstarch, and a pinch of salt until well combined.
- Pour all the milk into a separate bowl and mix it with the prepared egg yolk mixture. Stir until evenly combined.
- Strain the combined mixture through a fine-mesh strainer into a saucepan to remove any lumps.
- Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble.
- Remove the saucepan from the heat. Add one tablespoon of butter and stir until it is fully melted and combined.
- Transfer the pastry cream to a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature.
- Once the cream has cooled, prepare a separate bowl with matcha powder and sugar. Pour hot water into the bowl with matcha powder and sugar. Stir until the mixture is well combined and smooth.
- Add the matcha mixture to the cooled cream. and Stir until the texture is smooth and well combined.
- Once the choux pastries are baked and cooled, transfer the cream into a piping bag.
- Make small holes on both sides of each choux pastry. Pipe the cream into the choux until filled. If the cream is not distributing evenly, you can make a hole in the center of each choux to ensure it’s fully filled
- The croquant choux is ready to be served. It can also be enjoyed cold. Enjoy!
Notes
- Ensure the choux pastry dough is fully cooked and doesn’t stick to the pan. This is crucial for achieving the perfect puff during baking.
- Always preheat the oven to the correct temperature to ensure the choux pastries rise properly.
- To achieve a smooth and lump-free cream, use a hand mixer when combining the ingredients.
- If you prefer a more controlled spread of the croquant, consider making the mixture slightly thicker.
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