These Matcha mascarpone cream puffs are little clouds of matcha magic. I’m giving you easy step-by-step instructions to help you make the choux pastry and the matcha cream filling. You’ll have tons of sweet cream puffs in no time!

A hand holding a cream pastry puff with a green filling and green glaze topping.

How to make cream puffs

Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil (photo 1).

Remove from heat and add all the flour in one go (photo 2). Mix well with a wooden spoon and quickly absorb all the liquid (photo 3). Return to the heat. Cook for 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan (photo 3). It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.

Step-by-step photos showing a hand mixing milk, butter, and flour into dough in a pot.

With a mixer or whisk, add the vanilla extract (photo 1), then the eggs one at a time, mixing well after each (photos 2 & 3). The dough consistency should be like a dry custard (photo 4).

Several steps with a hand adding vanilla extract and eggs to dough with a whisk.

How to tell if your choux pastry is the right consistency

Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a “v.” If all the dough falls off the spoon, it is too wet. If it doesn’t form a slight “v” then it is too dry and you need to add a little more of the egg mixture.

How to pipe choux pastry for cream puffs

Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon-sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.

A hand smoothing the tops of raw choux dough on a baking sheet with a finger.

How to bake choux pastry so it isn’t soggy

Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool completely.

How to make matcha cream puff filling

Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks (photos 2 & 3).

Using a smaller piping tip, pipe your filling inside your pastry shells until full (photo 4).

Four steps of mixing matcha to a cream and then filling cream puffs with green cream.

Matcha chocolate shell

Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted. You can also melt the chocolate over a bain marie if you do not have a microwave. Add the matcha powder to the melted chocolate (photo 1). Mix until smooth and incorporated (photo 2).

Three steps showing dipping cream pastry puffs in green chocolate.

Dip each cream puff in the melted chocolate (photo 3). Serve immediately.

Several cream puffs with a green filling and green glaze on a marble countertop.

Looking for a savory cream puff recipe? Give these garlic & herb-savory profiteroles a try!

More Matcha Recipes

Check out all the wonderful matcha recipes on the blog or start with one of these fantastic baking projects.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Matcha Mascarpone Cream Puffs

5 from 6 votes
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Matcha mascarpone cream puffs with step by step instructions from the choux pastry to the matcha cream filling so you can make them perfectly at home.
Prep Time45 minutes
Cook Time1 hour 25 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American, French
Servings: 40 profiteroles
Calories: 147kcal

Ingredients

Choux Pastry

  • 240 ml whole milk
  • 4 oz. unsalted butter
  • 1/2 tsp sea salt
  • 135 g all purpose flour unbleached
  • 2 tsp vanilla extract
  • 4 eggs lightly beaten

Matcha Mascarpone Filling

Matcha Chocolate Shell

Instructions

Choux Pastry

  • Preheat to 370F with the rack in the middle of the oven.
  • Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.
  • Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.
  • With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard. Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more egg.
  • Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.
  • Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.

Matcha Mascarpone Filling

  • Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks.

Filling the Matcha Cream Puffs

  • Using a smaller piping tip, pipe your filling inside your pastry shells until full.

Matcha Chocolate Shell

  • Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted. You can also melt the chocolate over a bain marie if you do not have a microwave.
  • Add the matcha powder to the melted chocolate. Mix until smooth and incorporated.

Matcha Cream Puffs

  • Dip each cream puff in the melted chocolate. Serve immediately.

Notes

I use a Wilton 1A or 2A round tip to pipe the profiteroles. 
Cool your pastry shells in an open oven for the best results.
PREP AHEAD: Store your unfilled pastry shells in a sealed container in the pantry overnight.

Nutrition

Calories: 147kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 49mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.3mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

  1. Amazing recipe! Thank you so much for sharing! 💜 can I ask please if I could use Alpro vanilla soya milk instead of whole please?

5 from 6 votes (6 ratings without comment)

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