Matcha lightning cream puff, matcha cream sweet and fresh honey, with a crispy and fragrant shell.

First, sift 100 grams of low-gluten flour to remove large particles and set it aside for later use.

We are making choux pastry: 160g of water, 80g of unsalted butter, 2g of salt, 10g of granulated sugar, put together.

Turn on the heat and boil for 10 seconds, then turn off the heat after the butter and white sugar have completely melted.

Add 100 grams of sifted low-gluten flour.

Use a spatula to quickly 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 2-3 minutes, until the surface of the dough becomes glossy. (If the pan is not non-stick, it's enough when a layer of white film forms at the bottom of the pan)

Spread the cooked dough out in the bowl, allowing the dough to cool slightly to prevent the high temperature from cooking the egg liquid directly.

140 grams of room temperature beaten eggs, added in 5-6 portions and mixed well; you can use a spatula or an electric mixer to mix. Make sure to mix evenly each time before adding more egg liquid.

Note: Not all of the egg mixture needs to be added; some can be left over. It mainly depends on the consistency of the batter. It should not be too thin or too dry. If it is too thin, the cream puff will collapse and not hold its shape; if it is too dry, it will not expand properly.

Stir until when you lift the batter with a spatula, the batter breaks and there is an inverted triangle-shaped batter on the spatula.

Evenly pipe the batter onto the baking tray, leaving some space between each for expansion.

Finally, take the back of a spoon, moisten it, and press down the sharp corners. Note: If the baking tray is large enough, you can pipe the batter a bit longer, which will look better.

Preheat the oven to 180℃, put in the cream puffs and bake for 25-30 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 when exposed to cold air.)

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

Poke 2-3 small holes at the bottom of the cream puff to make it easier to squeeze in the cream.

Next, we make the matcha cream filling. Take 30g of white chocolate and 40g of heavy cream, and melt them in a heatproof bowl over hot water.

Add 6 grams of matcha powder, stir until the matcha is completely dissolved and the color is even, then let it cool for later use.

Put 160g of light cream, 20g of granulated sugar, and matcha chocolate paste together and whip.

Whip until it reaches a smooth state of 6-7 minutes, ready to use directly or to refrigerate for later use.

Squeeze the cream into the cream puffs, then put the cream puffs in the refrigerator for later use.

Next, make the crispy surface: 10 grams of coconut oil and 3 grams of matcha powder, stir until the matcha powder is completely dissolved. Note: coconut oil solidifies at low temperatures, it can be melted over a hot water bath.

Chop 80 grams of white chocolate and add it to the melted matcha coconut oil.

Stir into hot water until the chocolate is completely melted. Note: You can sift it to remove large particles, which will make the chocolate smoother.

Stir into hot water until the chocolate is completely melted. Note: You can sift it to remove large particles, which will make the chocolate smoother.

Wait until the temperature of the chocolate drops a little and its flow looks slightly thick, then dip the chilled cream puffs into it to coat them with chocolate, lift them up to let the excess chocolate flow off, and then place them on a cooling rack.

While the surface chocolate has not yet solidified, sprinkle some crushed almonds on top for decoration.

Matcha lightning cream puff, done O(∩_∩)O

A rich matcha flavor from the inside out, satisfying every matcha lover's taste buds.

Fresh matcha cream, crispy chocolate coating, and choux pastry shell come together, emitting a rich matcha aroma.

Put it in your mouth, and it will immediately conquer your taste buds.