Mini puff pastries, the shell is fragrant and crispy, the cream is sweet, the matcha is aromatic, definitely worth a try.

Let's first make the matcha puff pastry. Take 45g of unsalted butter softened to room temperature and mix it evenly with a spatula.

Sift in 25 grams of powdered sugar, 40 grams of low-gluten flour, and 2 grams of matcha powder, and mix evenly.

After mixing evenly with a spatula, knead into a dough with your hands.

Then roll it out into a thin sheet about 2 millimeters thick through oiled paper, and freeze it for later use.

Make another batch of plain puff pastry; the ingredients are the same, just remove the matcha powder.

Next, we make the choux pastry batter. Combine 70g of unsalted butter, 75g of water, 75g of milk, 15g of white sugar, and 1g of salt, bring them to a boil over heat, then turn off the heat.

Sift 90 grams of low-gluten flour in advance, then add it and quickly mix evenly with a spatula.

Mix with a spatula until there are no lumps.

Then heat on low throughout, slowly stir-frying until the dough has a glossy sheen. (Note: If using a regular pot, fry until there is another layer of white puff film.)

Spread out the dough and let it cool slightly to prevent it from being too hot, so that the egg mixture doesn't get cooked later.

About 120 grams of beaten eggs, added in small portions and mixed each time.

Remember to fully mix the egg mixture each time before adding more egg liquid.

Mix until blended so that when you lift the spatula, a fallen triangle of batter hangs on it. (Note: You don't necessarily have to use all the egg liquid, and the batter should not be too thin, otherwise it won't hold its shape.)

Mix until blended so that when you lift the spatula, a fallen triangle of batter hangs on it. (Note: You don't necessarily have to use all the egg liquid, and the batter should not be too thin, otherwise it won't hold its shape.)

Take out the frozen puff pastry and use the larger end of the piping tip to cut out small round pieces.

Just place the puff pastry on top of the cream puff.

Preheat the oven to 200℃, bake for 9 minutes first, then turn it to 170℃ and bake for about 20-25 minutes.

After coming out of the oven, let it cool completely before use.

Next, we make the filling: 50g of white chocolate and 50g of light cream are put together and melted over a double boiler.

Divide evenly into two portions and set aside.

Half of the chocolate liquid, add 4 grams of matcha powder.

Stir evenly and set aside.

150 grams of light cream and 20 grams of fine sugar, whipped until semi-peak and flowing.

Add the chocolate liquid and continue to whip.

Whip until it reaches a soft peak state.

Use the same ingredients and add the prepared matcha chocolate liquid.

Continue to whip, and make another batch of matcha cream.

Poke a hole in the bottom of the cream puff.

Squeeze cream into the bottom of the cream puff, being careful not to squeeze too much or it will burst out.

Basic mini puff pastry cream puffs, done O(∩_∩)O

The crust is fragrant and crispy, and the cream is sweet, rich, and smooth.

If conditions allow, you can also add a layer of chocolate glaze on top of the crispy crust, which will make it taste even better.

The flavor of matcha cream is fresh and unique, the texture is excellent, and it is definitely worth trying!

The flavor of matcha cream is fresh and unique, the texture is excellent, and it is definitely worth trying!