Pâte à choux avec crème de matcha

Love the cream + strawberry combo.

I used a regular puff pastry recipe. Basic puff pastry making goes like this:

• Bring to a boil 1/2 cup water, 2 tsp sugar and 3 tbsp butter
• Add 1/2 cup flour
• Mix, mix, mix with a wooden spoon
• Take it off the heat
• Add 2 beaten eggs and mix quickly
• Pipe the dough into balls
• Bake them at 375°F for 30 min

 When adding the eggs to the flour mixture, you want to mix them in quickly. That's called tempering your eggs, it prevents getting scrambled eggs even though you are adding them to a hot mixture. You can use a wisk when incorporating the egg with the flour mixture if they aren't combining properly. Your mixture should not be clumpy. This recipe make 8 big puffs or 16 small puffs (I prefer the small ones they are so cute!!).

The puffs, even if they are small must be baked 25-30 min. That's because steam is what makes puffs rise, and if they aren't cooked enough (even if they look poofy) they will collapse on themselves because the inside is too moist. This said, if your puffs are looking done trust your instincts! You can always pop them back in if they look like they're collapsing.

Matcha whipped cream is the best thing ever:
Whipped cream + icing sugar to your liking + knife tip of matcha

Split your puffs and cool them down before putting on the whipped cream. Keep your whipped cream in the fridge if it looks runny. Then just give it a wisk.

Slice your strawberries and dust icing sugar.

There, you've made a gorgeous and delicious (adorable!) dessert. I can't wait to have a dinner party.