If you like matcha, you can make matcha cream puffs using this filling and the puffs from the profiterole recipe!
- Normally I skip sifting and straining steps, but in this case you should actually do them. Matcha green tea powder tends to clump, and the white chocolate won’t all dissolve completely. You want your mixture to be nice and smooth before you beat it.
Matcha Cream Puff Filling
From Joanne Chang’s Pastry Love
Yield: 4 1/4 cups
- 2 cups heavy cream
- 2 tablespoons sifted matcha powder (sift it before measuring if you feel motivated)
- 4 oz (about 2/3 cup) white chocolate, chopped
- Pinch of salt
- In a medium saucepan, heat cream over medium-high heat until just before it comes to a boil, when little bubbles form along the side of the pan.
- Sift the matcha powder into a small, heatproof bowl to remove any lumps. Add about 1/2 cup of the hot cream and whisk into a slurry.
- Add white chocolate to the matcha slurry.
- Pour the rest of the hot cream over the white chocolate and let it stand for a minute or so to melt the chocolate.
- Whisk until chocolate is completely melted and the mixture is smooth.
- Strain through a fine-mesh strainer into a small storage container to remove any unmelted lumps of chocolate.
- Stir in the salt.
- Cover and refrigerate overnight or for up to 3 days.
- When you’re ready to use the matcha cream, beat it in a stand mixer fitted with a whisk attachment, or with a hand mixer, until it is soft and fluffy and holds a stiff peak.
- The whipped matcha cream can be stored, covered, in the fridge for up to 2 hours before using.