🍵 Matcha Cream Puffs with Oreo Crumble

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🧾 INGREDIENTS (Precise)

🔹 Choux Pastry (Shell)

• 120 ml water

• 50 g butter

• 75 g all-purpose flour

• 2 eggs

• 1 pinch salt

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🔹 Cream Filling

• 200 ml heavy cream

• 2 tbsp sugar

• 1 tsp vanilla

👉 Optional upgrade: add cream cheese (richer texture)

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🔹 Matcha Glaze

• 1 tbsp matcha powder

• 80 g white chocolate

• 40 ml warm cream

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🔹 Topping

• 3–4 Oreo cookies (crushed)

• Extra matcha powder (for dusting)

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🔥 STEP-BY-STEP (Critical)

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🔥 Step 1: Make Choux Dough

• Heat water + butter + salt until boiling

• Add flour → stir fast

👉 Forms a dough ball

• Cook 1–2 mins to remove moisture

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🔥 Step 2: Add Eggs

• Let dough cool slightly

• Add eggs one by one

👉 Final texture:

• Smooth

• Thick but pipeable

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🔥 Step 3: Pipe & Bake

• Pipe small rounds

Bake:

• 180°C (350°F) → 25–30 minutes

👉 DO NOT open oven early

✔ Hollow inside = perfect

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🔥 Step 4: Make Cream Filling

• Whip cream + sugar + vanilla

👉 Soft peaks (not too stiff)

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🔥 Step 5: Make Matcha Glaze

• Melt white chocolate

• Mix with warm cream

• Add matcha powder

👉 Smooth green glaze

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🔥 Step 6: Assemble

• Cut cream puffs in half

• Pipe cream inside

Top with:

• matcha glaze

• Oreo crumble

• matcha dust

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💡 PRO TECHNIQUES

🔥 1. Crispy Shell Trick

• Bake until deep golden

• Leave in oven (door slightly open) 5 mins

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🔥 2. No Flat Puffs

• Dough must not be too wet

• Eggs added gradually

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🔥 3. Perfect Matcha Flavor

• Use good quality matcha

• Balance with sweetness (white chocolate helps)

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🔥 4. Bakery Upgrade

Inside filling:

• add custard (diplomat cream)

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🔥 TEXTURE RESULT

• Shell: crispy outside, hollow inside

• Filling: smooth, creamy

• Top: slightly bitter matcha + crunchy Oreo

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⚠️ COMMON MISTAKES

• Opening oven → collapse

• Undercooked shell → soggy

• Overwhipped cream → grainy

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🔥 ESTIMATED CALORIES

• ~180–250 kcal per puff