Matcha Cream filled Profiteroles - a podcast by Karen Naylor

NOTES

MATCHA CREAM FILLED PROFITEROLES RECIPE

Time- 60 mins                                           Makes - 18-30

Preheat oven to 200C/392F fan forced

Lined baking tray

Ingredients

Choux Pastry

1 cup (250ml/8fl oz) milk

1/2 cup (115g/4oz) butter

1/4 teaspoon salt

1 cup (120g/4oz) plain flour

4 eggs, at room temperature whisked

Chocolate Ganache

1/2 cup (120ml/4fl oz) thickened cream/heavy cream/whipping cream

1 teaspoon vanilla extract

200g/7oz chocolate melts or in block form chopped

Filling

2 cups (480ml/16fl oz) thickened cream/heavy cream/whipping cream

3 tablespoon sugar

2 teaspoons matcha powder

Method

Choux Pastry

. in a saucepan place milk, salt and butter cubed

. cook on medium low heat until butter has melted

. stir mixture until mixture begins to scald

. add flour and stir with wooden spoon quickly until it forms a ball

. turn down heat to low and keep stirring mixture for 2 more minutes - remove from stove top and place in a bowl to help reduce temperature

. when the mixture has cooled down, add 1/3 of the egg mixture and stir until incorporated. Add next 1/3 stir and repeat again

. pipe out round domes onto lined baking trays, 1 1/2 inches wide by 1 inch high. Use wet fingertips to flatten pointed tops on domes

. bake for 15 mins

. let cool before filling and decorating

Chocolate Ganache

. in a microwave proof bowl place cream, vanilla and chocolate melts in.

. microwave for one minute and stir until chocolate melts

. set aside to cool slightly

Filling

. whip cream, sugar and matcha powder until sturdy soft peaks form

Assembly

. cut choux pastries in half and pipe bottom half with filling

. dip tops of pastries in chocolate ganache and place on top of filling

. dust ganache with matcha powder to complete profiteroles

Simple Ingredient Changes to Suit Your Dietary Requirements

Gluten free –  replace the plain flour with gluten free plain flour.

Storage Requirements

Choux pastry shells can be made up to 3 days ahead and stored in a sealed container in the fridge.

Assembled profiteroles to be kept in the refrigerator in a sealed container at all times - remove from refrigerator just before required. Should only be out of the refrigerator for 2 -4 hours depending on the temperature of the environment.

Filled profiteroles will keep in the refrigerator in a sealed container for 3 days.

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