Matcha Passion Berry Cream Puffs
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.
Servings 20 -24
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.