Matcha Passion Berry Cream Puffs are freshly baked cream puffs filled with whipped coconut cream and naturally flavoured and coloured with matcha, passion fruit and raspberry and dipped in fruity chocolate.
My phone recently informed me that my storage was at capacity, so I asked Siri to 'clean up my phone' and I was promptly directed to the phone app to make a call. Useless. Just for fun, I asked her to give me the 411 on Idris Elba and my screen was immediately populated with data. Yup, Siri's got her priorities straight. 😉
Armed with useless tidbits about Idris, I set out to do what Siri couldn't - clean up my phone - when I came across these photos for Matcha Passion Berry Cream Puffs from about a year ago. I checked my blog to see if I'd already posted them. No! So, I checked my Lightroom folders and there they sat, waiting for their moment to shine choux!
You may remember my love affair with Cream Puffs and Eclairs, back when I first learned choux in Baking Arts. I think I made them every week for a couple months before my waistline revolted. They are mini so you can eat more logic is a big fat lie.
These Matcha Passion Berry Cream Puffs are bursting with flavour! I flavoured whipped coconut cream with passion fruit and raspberry purees and matcha tea powder and piped them using a bismarck piping tip. To make the outside as pretty and flavourful as inside, I used fruit powder and matcha tea powder to colour and flavour some melted white chocolate. I then paired the matcha with lime zest garnish, a nice pop of citrus to complement to the earthiness of the matcha. I paired the passion fruit with freeze dried mango, because they just work so well together. You can also do 50/50 mango/passion fruit for the cream filling - so GOOD!! For the raspberry, I went with freeze dried raspberry.
As I was preparing to write this post, I looked back through my Baking Arts manual and was reminded of all the ways in which it helped to improve my baking and understanding of how ingredients work. The chef who taught the course is one of my favourite to date. She brought such a passion and excitement to her classes and freely shared many tips and techniques, not included in the course manual, that I still use today.
As I was freeing up space on my phone, I came across so many photos and videos of deliciousness I can't wait to share with you all. All I need are a few more hours in my day. Anyone know how to make that happen?
Ingredients
Choux Paste:
- 250 grams water 1 cup
- 125 grams butter ½ cup
- 5 grams salt 1 teaspoon
- 185 grams all-purpose flour a little under 2 cups
- 6 eggs
Filling:
- 1 can coconut cream full fat
- 5 grams passion fruit puree 1 teaspoon
- 5 grams raspberry puree 1 teaspoon
- 2 grams matcha green tea powder 1 teaspoon
- icing sugar as needed to taste
Chocolate Glaze:
- 200 g white chocolate
- flavouring - 2 grams each passion fruit powder raspberry powder and matcha green tea powder
Garnish:
- freeze dried raspberries
- freeze dried mango
- lime zest
Instructions
To make the choux:
- Melt butter completely in a saucepan over med-low heat.
- Add salt and water and bring to a rolling boil.
- Add sifted flour and stir briskly until the paste (roux) has gelatinized and comes away clear from the sides of the saucepan.
- Transfer dough to a mixing bowl and with the paddle attachment mix paste on low speed until it has cooled slightly.
- Add eggs gradually, two at a time, mixing well until thoroughly incorporated between each addition. This will help prevent lumps.
- When the consistency of the paste is similar to that of cake batter, transfer to a piping bag fitted with a plain tip. Pipe circles, about 2 inches apart, onto paper-lined baking sheets.
- Bake at 400ºF for 30 minutes.
- Remove from oven and allow to cool.
To make the filling:
- Chill the coconut cream for a few hours, or overnight and place the bowl and whisk attachment in the freezer for 5-10 minutes before using.
- Add the chilled cream to the chilled bowl and with the whisk attachment, whip the cream until medium peaks form.
- Split the cream into thirds, add fruit puree into two and matcha in the third and whip each to stiff peaks, adding sugar to taste, if needed.
- Use a Bismarck pastry tip to fill the puffs, or slice in half and pipe using an appropriately sized star tip.
To make glaze:
- Add chocolate to a bowl and place over a pot with simmering water. Do not allow the bottom of the bowl to come into contact with the water in the pot.
- Stir the chocolate until melted and smooth.
- Separate into three bowls and sift in fruit powder and tea while still warm. Stir until combined.
- Allow to cool a little then dip tops of pastry in chocolate and allow to dry.
- Garnish with lime zest and freeze dried fruit.
peter @feedyoursoultoo says
Really cool. Love the colors.
I Sugar Coat It! says
Thanks.
Neli @ Delicious Meets Healthy says
Oh my, these look so cute and fun to make! I would love a bite, or two and three
. Gorgeous pictures!
I Sugar Coat It! says
That's that problem right there - no stopping at one! Thanks for popping by.
Sarah says
I love how bright and colorful these treats are! Perfect for spring! 🙂 Thanks for sharing!!
I Sugar Coat It! says
These dark cold days could certainly use a little colour!
Ramona W says
These puffs look fabulous!! My kids will love all the colors! 🙂
I Sugar Coat It! says
A splash of spring to come. 😉 Thanks!
Dini @ The Flavor Bender says
Choux pastry is my weakness (in that I can't stop making it, and eating it!). I love it so much I can just eat the empty shells, so I have to stop myself from making them 🙂
I am definitely loving the colourful cream puffs here! All those flavours and colours, I definitely will eat all of them! Beautiful 🙂
I Sugar Coat It! says
We may just be choux twins! I took a break for that very reason, but I'm back. I have a few more choux paste recipes coming...
Peter @ Feed Your Soul Too says
These look so cool.
I Sugar Coat It! says
thx!
Sam | Ahead of Thyme says
These look soo cute and delicious! Can't wait to try this recipe!!
I Sugar Coat It! says
Thanks! Let me know if you do!
Bintu | Recipes From A Pantry says
Oh my, I think I just lost my heart to your cream puffs.
I Sugar Coat It! says
Hahaaa...not such a bad place to lose one's heart. Thanks for the sweet comment.
shelby says
I too have a love affair with cream puffs and eclairs! These are adorable!
I Sugar Coat It! says
Always a treat meeting another fan for choux. 😉
Rebekah | Kitchen Gidget says
Can't believe you forgot about these photos - they are gorgeous! Does coconut cream have an intense coconut flavor?
I Sugar Coat It! says
Right! It's a subtle taste and pairs nicely with the tea and fruits. If you are worried about the taste, regular 35% cream works beautifully, of course. Thanks for popping by.
Sarah and Laura @ Wandercooks says
We would totally hoard ALL of the matcha ones. Never tried coconut and matcha together, we're intrigued and want this in our tums right now!!!
I Sugar Coat It! says
Oh no, then you need to make yourselves a coconut matcha latte, stat! Coconut and matcha yumminess!
Sara | Belly Rumbles says
These look so adorable and delicious!
Paula says
I'm glad Siri didn't get your clean up request just right and didn't delete these! I love choux pastry and cream puffs are on the top of the list. Loving your bright colours here.
P.S. I never think to use Siri!