Matcha two-tone cream puff, silky cream and rich matcha, leaving an endless aftertaste.

First make the custard: 1 egg and 40g of granulated sugar, stir them together first.

Sift in 10 grams of cake flour and 10 grams of matcha powder.

Stir until the color is uniform.

180 grams of milk, heated to a simmer, poured into the previous powder in batches, stirred until the color is uniform.

Then sift the batter into the pot.

Turn to low heat and stir until the batter becomes slightly thickened.

Add 15 grams of unsalted butter.

Stir until all the butter has melted into the batter

Cover the batter with plastic wrap, let it cool, and then refrigerate for later use.

35g of low-gluten flour, 40g of granulated sugar, and 5g of matcha powder, mix them together first.

40 grams of unsalted butter, chilled, cut into small pieces, placed into the food processor.

Crush into uniform small particles.

Take it out and knead it into a ball, wrap it in plastic wrap, roll it into a thin sheet, and refrigerate for 30 minutes.

Take the refrigerated dough sheets, sprinkle a little flour, and roll them into 2mm thin sheets.

Cut into shapes, line with parchment paper, and continue freezing in the refrigerator for later use.

Next, make the choux pastry. Combine 60g of milk, 40g of water, 40g of unsalted butter, 15g of granulated sugar, and 2g of salt, and heat until it reaches a gentle boil and the butter has melted, then remove from heat.

Quickly sift in 40 grams of low-gluten flour and 10 grams of high-gluten flour.

Quickly mix with a spatula until there is no dry powder.

Cook over low heat, gently folding with a spatula for 3-5 minutes, until the dough becomes glossy. Note: If you are not using a non-stick pan, cook until a white film forms on the bottom.

Spread the dough in the bowl and let it cool for a while to lower the temperature.

2 room-temperature eggs, beaten, then added in 2-3 portions and mixed evenly with a whisk.

You don't need to add all the eggs; watch the batter's consistency and stop when the spatula shows inverted triangle-shaped clumps.

Put the batter into a piping bag, line the baking tray with parchment paper, pipe the batter evenly, leaving some space between each to prevent sticking.

Place the prepared puff pastry on top

Preheat the oven to 180°C in advance, and bake for 35 minutes first. Finally, let it sit for 10 minutes. Note: Do not open the oven door during baking to prevent collapse due to sudden cooling.

Take out the custard and add 40 grams of butter.

Mix it again, then put it into a piping bag for later use.

160 grams of light cream and 20 grams of white sugar, whipped until fairly stiff.

Take it out and let it cool completely, then poke a hole in the bottom and set aside.

Pipe the custard and cream into the cream puffs in order. Sprinkle a little matcha powder on the surface for garnish.

Matcha two-color cream puff, done O(∩_∩)O

The rich aroma of matcha, cream melting with affection, unique charm, wonderful taste

The creamy filling is silky smooth, melts in your mouth, and blends with the bittersweet taste of matcha.

The exterior is crispy and fragrant, and with one bite, the crunchy shell instantly shatters, while the silky cream filling melts in your mouth.