Basic mini cream puffs, matcha cream is fresh and sweet, the shell is crispy, with sweet cream.

First, sift 130 grams of low-gluten flour and set it aside.

We are making choux pastry. Put 200g of water, 100g of unsalted butter, 3g of salt, 20g of granulated sugar, and 3g of vanilla extract together.

Turn on the heat and bring to a boil for 10 seconds, then turn off the heat.

Add 130 grams of cake flour and quickly fold it in with a spatula.

Mix until there are no dry powder particles.

Then turn to the lowest heat and slowly stir-fry the dough with a spatula for about 3 minutes.

Stir-fry until the surface of the dough is glossy. (If the pan is not non-stick, stir-fry until a layer of white film forms on the bottom of the pan.)

Take out the fried dough, spread it out in a bowl, and let it cool for a while to lower the temperature of the dough.

190 grams of beaten eggs, added in 5-6 portions.

Use an electric mixer to beat until evenly whipped. Note: After each time of beating until evenly whipped, add the egg mixture.

Note: You don't need to add all the egg mixture; if the batter is too thin, the puff will not be able to hold its shape.

Pass to lifting the spatula, and it is enough for the spatula to have an inverted triangle of batter.

Squeeze the choux pastry batter onto the baking tray, leaving some space between each for expansion.

After squeezing it out, take the back of a spoon, wet it, and press the tip of the batter flat.

Preheat the oven to 180℃ in advance, put in the cream puffs and bake for 20-25 minutes. After baking, let them sit in the oven for 5 minutes before taking them out. (Note: Remember not to open the oven while baking to prevent the puff shells from shrinking due to sudden cooling.)

Take out the baked cream puffs and let them cool completely.

Next, we make the matcha cream filling. Take 30g of white chocolate and 30g of heavy cream, and melt them in a heatproof bowl over hot water.

While hot, add 6 grams of matcha powder and stir until the matcha is completely dissolved and the color is uniform. Let it cool for later use.

Take 170 grams of light cream, 20 grams of granulated sugar, and matcha chocolate paste, and whip them together.

Whip until it reaches a 6-7 point silky state, it does not need to be whipped too hard.

Can be used directly or framed and refrigerated for later use.

Use the same method and ingredients, just omit the matcha powder, and make another batch of plain cream filling.

Poke a small hole in the bottom of the cooled cream puff.

Just squeeze in the cream.

Basic mini cream puffs, done O(∩_∩)O

The tiny mini cream puffs are filled with rich matcha flavor, satisfying every palate in pursuit of deliciousness.

In your mouth, full of cream, it immediately conquers your taste buds.

Take a gentle bite, and the matcha cream merges with the fluffy choux pastry, releasing a rich matcha aroma that brings a sense of happiness.