Christmas Tree Matcha Cream Puffs

7. 10. 2025

These matcha craquelin cream puffs are choux au craquelin filled with matcha diplomat cream. Christmas tree styling is optional but adorable. Although it won’t last as long as other sweets and must be consumed within a few days, you will definitely not have a problem with that!

Ingredients

For the filling:

• 1 tablespoon of matcha powder
• 1/3 cup hot water
• 2 eggs
• 1 cup powdered sugar
• 3 tablespoons corn flour
• 1 teaspoon of vanilla paste or vanilla extract
• 1 cup milk
• 3 tablespoons butter
• 1 cup whipping cream

On the crust:

• 2 tablespoons butter, room temperature
• 1/2 cup cane sugar
• 1/2 cup plain flour
• 1 tablespoon of matcha powder
• pinch of salt

For the dough:

• 2 tablespoons butter
• 1/2 cup water
• 3 teaspoons of powdered sugar
• pinch of salt
• 1/2 cup all-purpose flour
• 2 eggs (no larger than medium)

Optional for decoration:

• Chocolate stars sprayed with edible gold spray paint

Method

Cream:

• Whisk the matcha together with the water until smooth.
•  In a large bowl, whisk the eggs, sugar, cornflour, whisked matcha, and vanilla together and set aside.
• Place the milk and butter in a small saucepan and melt the butter over medium heat.
• Bring to a boil, then pour the egg, cornmeal, and matcha mixture over the hot mixture, stirring constantly.
• Pour the mixture back into the pot and cook over low heat, stirring constantly, until it has a thick consistency (like a pudding).
• Scrape into a separate bowl and cover with cling film.
• Ensure the foil is touching the surface of the mixture to prevent a shell from forming.
• Allow to cool completely and then refrigerate for at least four hours.

Crust:

• In a bowl, mix the butter together with the sugar with a wooden spoon and mix in the flour, matcha, and salt (feel free to mix with your hands if you can’t use a wooden spoon).
• Once you have made a smooth, soft dough, roll it between two sheets of baking paper to a thickness of about 0.1″.
• Transfer the dough to a large baking sheet and refrigerate for at least four hours (or an hour in the freezer).
• Once the crust has cooled thoroughly, cut out approx—2inch rounds.
• You should have 20 of them.
• Put the wheels back in the fridge or freezer until you need them.
• Preheat the oven to 180°C and line two trays with baking paper.

Dough:

• Place the butter, water, sugar, and salt in a small saucepan and heat over medium heat to melt the butter and bring the liquid to a boil.
• Once boiling, turn off the stove and stir in the flour.
• Mix thoroughly so that there are no lumps in the mixture.
• Turn the stove back on and continue mixing and cooking until everything comes together nicely and you have a batter.
• Remove from heat altogether and let cool slightly.
• Once the batter is still slightly warm but not hot, beat in the eggs one at a time until a smooth paste forms.
• Spoon the mixture into a piping bag and drop 20 even scoops of batter onto the prepared baking sheets, spaced far enough apart to allow room.

Assembling the cookies:

• Take the wheels out of the fridge and place them on the mounds of dough (only do this with the first sheet for now).
• Place the first tray in the oven and bake for 10 minutes.
• Reduce the temperature to 340°F and bake for another 15 minutes.
• Finally, reduce the temperature to 260°F and bake for another 15 minutes.
• Remove from the oven and let cool completely.
• Repeat with the second sheet.
• Preheat the oven back to 350°F, and just before putting it in the oven, place the rest of the rounds on top of the remaining mounds of dough.
• Now finish the cream filling.
• Take the cream out of the fridge and stir.
• In a separate bowl, whip the cream until soft peaks form.
• Carefully mix the cream with the whipped cream.
• Poke a hole in the top of each baked cookie.
• Pour the filling into a piping bag and fill each piece of candy so that it bulges a little.
• Before serving, optionally decorate with a chocolate star that is sprayed with gold paint.
• Enjoy it!

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