Japanese-Style Cream Puffs

Name: Japanese-Style Cream Puffs
Yield: Makes about 15 puffs
Cuisine: Asian
Ingredients: Pastry flour or top flour 20 g, sifted; Green tea leaves or black sesame seeds 2 Tbsp; Whipping cream (35% fat) 150 g; Castor (superfine) sugar 2 tsp; Green tea powder 8 g, or store-bought black sesame paste 60 g; Castor (superfine) sugar 100 g; Egg yolks 6; Fresh whole milk 400 g; Choux puffs 1 quantity; Corn flour (cornstarch) 20 g, sifted

Preparation info

Makes about
15
puffs

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Choux puffs 1 quantity
Whipping cream (35% fat) 150 g

Asia
Japan
Pastry
Vegetarian

Method

Prepare choux puffs. Before baking puffs, sprinkle them with green tea leaves or black sesame seeds.
Prepare pastry cream. When pastry cream is cooled, beat with an electric mixer until smooth and creamy. Add green tea powder or black sesame paste and mix well. Transfer to a piping bag fitted wi