Matcha Cream Puffs (Choux au Craquelin)

Sweet and crunchy cookie choux puffs, aka choux au craquelin, filled with light and creamy matcha custard

Some days you want a dessert that feels a little fancy, but still comforting and familiar.
That’s exactly what these matcha cream puffs are for. Crisp on the outside, soft and hollow inside, then filled with light, creamy matcha custard that melts as you bite in.

These are the kind of puffs that feel special without being intimidating. Take your time with them and enjoy the process.

What is choux au craquelin?

Choux au craquelin, aka cookie choux, is choux pastry baked with a thin cookie on top to create a sweet and crunchy shell. This shell called ‘craquelin‘ is usually made up of flour, sugar and butter.

Cream puffs in Japan

One thing I noticed when I went to Japan was how much they loved cream puffs! No matter which bakery, supermarket or even convenience store I went to there were always cream puffs.

On top of that brands like Beard Papa’s who are well known for their delicious pastries all over the world originated from Japan. Among all the cream puffs they have available matcha cream puffs are always popular, so I thought it was time to upload a recipe!

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 cream puffs	30 minutes	30 minutes	Intermediate	Best eaten same day, refrigerate filled puffs up to 2 days

Main Ingredients

These are the non-negotiables that make the recipe work.

• Choux pastry basics (milk, water, butter, flour, eggs): I always use weighed ingredients here. Choux is forgiving, but accuracy makes it calmer.
• Brown sugar, butter, flour for craquelin: Soft butter matters. If it’s too cold, the cookie layer won’t bake evenly.
• Milk, egg yolks, sugar, cornflour, matcha: Sift the matcha every single time. I’ve learned that the hard way.

Optional – My Favourite Extras That Add a Little Magic

• Extra matcha for dusting: Just a light touch. Too much and it turns bitter.
• Vanilla bean instead of extract: I use this at TuCha when I want a rounder, softer cream flavour.
• White chocolate drizzle: Not traditional, but it plays really nicely with matcha.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Reduced sugar: You can lower it slightly in the cream, but don’t remove it completely. Sugar helps structure.
• Plant-based milk: Oat milk works best. It keeps the cream smooth and stable.
• Gluten-free flour blend: Use one with xanthan gum and handle gently. The dough will feel softer.

How to make the craquelin

My craquelin recipe is extremely easy. All you need is equal parts of brown sugar, unsalted butter and plain flour. Follow these steps for perfect craquelin:

• Rub the butter into the brown sugar and plain flour with your fingers

No need to use an electric mixer, simply rub the butter into the flour and sugar using your fingers. The dough will be very crumbly, but that’s how it is supposed to be.

• Roll the dough between two sheets of baking paper

Once the dough is rolled between two sheets of baking paper the crumbly dough will come together. Roll the dough to about 4mm or 1/8″.

• Freeze the dough

It is important to chill the dough before cutting it out and using it on your choux pastries. I like to freeze the dough if I am making the choux pastry straight away. That way, when the choux pastry dough has been made and piped, the craquelin is at the perfect consistency.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What’s Happening	Easy Fix
Flat puffs	Dough too wet	Stop egg earlier next time
Cracked tops	Oven too hot	Lower temp slightly
Soggy shells	Steam trapped	Poke holes immediately
Lumpy matcha cream	Matcha clumped	Blend or sieve
Soft craquelin	Dough too warm	Freeze longer

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	When I’d Choose It
Matcha cream puffs	Crisp, light, creamy	When I want balance
Éclairs	Soft, rich	More indulgent days
Cream-filled buns	Fluffy, sweet	Casual baking moods

Tips for Perfect Choux Pastry

Choux pastry seems easy, but there are couple of key points to keep in mind in order to achieve the perfect cream puff…

If you enjoy crisp shells with a crackly top, my choux au craquelin breaks down that bakery-style finish step by step.

Drying out the ‘panade’

The panade is the mixture of milk, water, butter and flour. Drying out the panade is one of the most important steps when making choux pastry. It’s important to dry out the dough sufficiently as this can affect the pastry during baking. Too much moisture will cause the choux pastries to deflate and become soft and soggy after baking.

Adding the eggs slowly

The eggs also add to the moisture of the dough. Like I mentioned earlier, too much moisture is detrimental for the choux pastries, so it is important to keep a close eye on how much egg is being added to your dough. The amount of egg can differ depending on how much your dough has dried out, and how much liquid your flour is absorbing.

I like to crack my eggs into a jug and pour the egg into the dough in intervals, checking the texture of the dough as I go.

You can tell the dough is ready when you lift up the spatula/paddle attachment and a ‘V’ or ‘beak’ forms. At this point you can stop adding egg and transfer it to a piping bag to be piped.

Keep the oven door closed

This is the MOST important tip.

Choux pastry relies on the moisture built up in the oven to rise.

If the oven door is opened during the baking process, the built up moisture is released and the choux pastries will deflate. Ensure your choux pastries are fully baked before opening the oven door!

Poke holes in your choux pastry with a toothpick once baked

Once the choux puffs have been baked there will be a build up of moisture inside the puff. This is what helps it rise, but once it’s out of the oven moisture will cause the choux pastries to become soggy.

In order to prevent that and keep them crisp use a toothpick to poke a few holes on the bottom of each puff right after they come out of the oven. This allows the excess steam to escape, resulting in a perfect choux pastry ready to be filled.

For a richer, more classic filling, these techniques also shine in my chocolate cream puffs where texture really matters.

How to make the matcha cream

The matcha custard cream is made up of two components: a matcha creme patisserie, aka pastry cream, and whipped cream. The two of these folded together creates a diplomat cream!

Some recipes will fill their choux pastries with pastry cream, however I find that it can be too heavy and rich. By folding whipped cream through you get a light cream that is still creamy, flavourful and delicious.

How should I add the matcha?

As matcha is very prone to clumping it is important to add it at the right step. By adding the matcha to the egg yolks at the beginning of the cooking process it gives it time to be cooked into the custard, rather than simply being folded through.

When adding the matcha powder make sure you pass it through a fine meshed sieve. Due to the nature of matcha it will clump up as soon as you add it to any mixture with liquid. By sieving it first, the amount of clumping will be reduced.

What if the matcha powder clumps up?

Even if the matcha powder does start to clump up in your custard it’s not a big deal! There are a couple of method to fix this.

The first is to blend the custard with a stick blender, or regular blender. This will ensure a silky smooth custard free of lumps.

Another method is to pass the matcha pastry cream through a fine meshed sieve. By pressing the cream through the sieve any large chunks of matcha or egg are filtered out!

Tips for Perfect Matcha Cream Puffs

If you love baking with matcha beyond choux, my soft and fluffy matcha cupcakes are a lovely, beginner-friendly place to explore the flavor.

Chill before the thrill

Refrigerate your piped choux shells for about ten minutes before baking. This helps the craquelin adhere neatly and creates taller, more dramatic puffs.

Matcha grade matters

Always choose a good-quality culinary-grade matcha for baking. Its vibrant green color and earthy notes hold up better under oven heat compared to ceremonial matcha.

Two-stage bake

Start with a high oven temperature to encourage lift, then lower it so the shells dry evenly. Think of it as giving your puffs a boost before settling them down gently.

Make-ahead magic

Unfilled shells can be frozen for up to a month. Reheat them in a warm oven for five minutes to restore that delicate crispness before filling.

Steam control cool down

Turn off the oven, crack the door slightly, and let the shells sit inside for five minutes. This gradual release of steam helps prevent deflation.

Storage smarts

Enjoy filled puffs the same day for the crispest results. If needed, refrigerate for up to two days, but know the shells may soften while the cream stays delicious.

Light pans for even baking

Use a light-colored baking sheet. Dark pans absorb more heat and can over-brown the bottoms, while lighter trays give you an even golden glow.

Practice makes puffs

Do not be discouraged if your first batch looks rustic. Each attempt helps you understand the dough’s texture, the oven’s behavior, and your rhythm as a baker.

Variations to Try

Chocolate matcha duo

Fill half the shells with chocolate diplomat cream and the other half with matcha, then pair them together for a two-tone surprise.

Strawberry shortcake puffs

Fold diced strawberries into the cream. The sweetness of berries pairs beautifully with the earthy depth of matcha.

Nutty delight

Swirl in pistachio paste or hazelnut praline. The nutty, roasted flavors create a rich contrast against the grassy freshness of matcha.

Citrus glow

Add lemon zest or a drop of yuzu juice into the cream. The citrus sparkle brightens the flavor and cuts through the richness.

Gluten-free option

Use a reliable gluten-free flour blend in both the craquelin and the pastry. With careful handling, the shells still bake crisp and airy.

Naturally sweetened

Swap white sugar for coconut sugar or monk fruit sweetener. The flavor will be slightly deeper, but the puffs remain wonderfully light.

Coffeehouse twist

Blend instant espresso into the cream for a mocha-inspired puff. Coffee and matcha together create a bold, modern dessert.

Serving Suggestions

Dust it pretty

A light snowfall of matcha powder or powdered sugar turns simple puffs into elegant patisserie-style treats.

Chocolate drizzle

Melt white or dark chocolate and drizzle over the tops for a polished, café-ready finish.

Mini towers

Stack three puffs on a skewer to serve as fun towers. They are easy to grab and make a striking party display.

Afternoon tea

Pair cream puffs with jasmine or genmaicha tea for a refined dessert moment. The floral and nutty notes complement the cream beautifully.

Color pop

Top with edible flowers like pansies or rose petals. Their pastel hues echo the dreamy aesthetics that make desserts worth photographing.

Frozen treat

Freeze filled puffs for one to two hours and enjoy them as creamy matcha ice-cream bites. Perfect for summer indulgence.

Layered platter

Arrange different flavored puffs on a large plate: matcha, chocolate, strawberry. The mix of colors and tastes creates a dessert centerpiece.

Common Mistakes to Avoid

Filling shells while warm

Always cool shells completely before filling. Warm pastry melts cream, leaving you with soggy, heavy puffs.

Using dark baking pans

Dark trays absorb heat quickly and over-brown the bottoms. Use lighter pans for even golden shells.

Over-egging the dough

Adding too much egg makes the dough runny and prevents proper puffing. Add in intervals, watching for the signature V-shaped drip.

Under-baking the shells

Even if they look golden, the insides may still be damp. Bake until fully dry to prevent collapse once cooled.

Skipping the cool down

Removing shells too quickly from the oven shocks them. Let them rest briefly in a cracked oven to stabilize their structure.

Storing filled puffs too long

Cream softens the shell quickly. Store empty shells separately and fill them close to serving time for the best bite.

@catherine.desserts

Matcha cream puffs 🍵 #baking #recipe #japanesedessert #chouxpastry

♬ Dance The Night (From Barbie The Album) – Dua Lipa

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