Matcha Craquelin Choux Buns – Japanese-Inspired Indulgence!

Discover craquelin choux pastries filled with matcha diplomat cream and a richer matcha pastry cream centre. Crisp on the outside and silky inside, these little choux are made for lovers of Japanese-inspired pâtisserie.

Ingredients for 8 choux:

Matcha pastry cream:

• 3 whole eggs
• 75 g caster sugar
• 4 ½ tbsp cornstarch
• 450 ml milk
• 1 tbsp matcha Organic Ceremonial Matcha
• 45 g unsalted butter, diced

Craquelin:

• 60 g unsalted butter, softened
• 40 g caster sugar
• 60 g plain flour

Choux pastry:

• 60 g butter
• 60 g water
• 60 g milk
• 70 g flour
• 125 g eggs (about 2½ eggs)

Matcha diplomat cream:

• 150 g whipping cream (full-fat)
• 290 g matcha pastry cream (half of the recipe above)

Method:

Step 1: Matcha pastry cream

1. Mix: In a bowl, whisk eggs, sugar, and cornstarch. Set aside.
2. Heat the milk: Bring milk to a gentle boil. Sift in the matcha to avoid lumps. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
3. Cook: Return to the saucepan and cook over medium heat, stirring constantly for about 8–10 minutes until thick. Add the diced butter, then pass through a sieve for a smooth texture. Chill with cling film touching the surface.

Step 2: Craquelin

1. Mix: Cream softened butter and sugar until smooth. Add flour and mix into a soft dough.
2. Roll and freeze: Roll between two sheets of plastic to about 3 mm thick. Freeze for at least 1 hour.

Step 3: Choux pastry

1. Heat liquids: In a saucepan, melt butter with water and milk and bring to a boil. Add flour all at once and stir vigorously until a smooth dough forms.
2. Dry the dough: Cook over medium heat for 4 minutes until the dough pulls away from the sides and looks like a dry mash. Remove from heat and cool for 5–10 minutes.
3. Add eggs: Add eggs gradually, mixing well each time, until smooth and slightly glossy. Spoon or pipe rounds onto a baking tray lined with baking paper.
4. Add craquelin: Cut frozen craquelin into discs and place one on top of each choux mound.
5. Bake: Preheat oven to 200°C. Bake for 5 minutes, then reduce to 180°C and bake 25–30 minutes until golden. Cool completely.

Step 4: Matcha diplomat cream

1. Whip: Whip the cream to stiff peaks. Gently fold in half of the matcha pastry cream.
2. Fill: Fill the cooled choux with diplomat cream, then add a small core of matcha pastry cream in the centre for extra richness.

Tip:

Make the craquelin and pastry cream the day before to save time. Freeze unfilled choux and reheat at 180°C before filling.

Nutritional note:

These choux offer a light sweetness with the refined taste of matcha, naturally rich in antioxidants—perfect for delicate, indulgent dessert lovers.

When to enjoy them

Ideal for special occasions, afternoon gatherings, or whenever you want a truly elevated matcha pastry moment.

Diet-friendly

This recipe is vegetarian. For a gluten-free version, replace plain flour with a gluten-free alternative.

Helpful links

• Discover our Organic Ceremonial Matcha to make these matcha craquelin choux.
• Also try our Matcha Latte recipe for another green tea treat.
• Are you a professional? We’re also a matcha supplier for businesses.