This is my absolute favorite recipe for Matcha Custard Puffs. They’re light, crisp, creamy, and honestly way easier than they look. I’m not a professional baker, and this recipe comes purely from trial, error, and a lot of happy taste-testing.

What really makes this recipe special is the matcha custard cream. I love it so much that I use it for more than just cream puffs. It’s amazing as a cake filling, in layered desserts, or even eaten straight from the spoon.

I’ll walk you through everything step by step, and I’ll point out a few details that really matter along the way. Don’t worry, nothing is complicated, just a few things worth paying attention to.

What You’ll Need

	Ingredients
Matcha Custard	200g whole milk 3 egg yolks 60g granulated sugar 10g matcha powder 20 g cornstarch ¼ tsp vanilla extract 200g heavy cream
Craquelin (Cookie Topping)	35g unsalted butter 25g granulated sugar 35g cake flour 3g matcha powder
Choux Dough	120g whole milk or water 40g unsalted butter 6g granulated sugar 3g salt 75g cake flour 3 large eggs

How to Make Matcha Custard Puff

Step 1: Matcha Custard (Make this first)

Pastry cream needs time to chill, so I always make this first.

Matcha Custard
Milk	200g
Egg yolk	3
Granulated sugar	60g
Matcha powder	10g
Cornflour	20g
Vanilla extract	1g
Heavy cream	200g

1. In a small saucepan, heat the milk over medium heat until warm to the touch (don’t boil), then remove from heat.
2. In a seperate bowl, whisk together the egg yolks, sugar, matcha powder, cornflour, and vanilla until completely smooth.
   
3. Pour the egg mixture into the warm milk and stir constantly over medium heat for 8–10 minutes. 
   Here’s an important tip: drag your spatula through the custard. It should part like the sea and slowly flow back together after about 2 seconds. This means the custard has cooked down enough. If it’s too loose here, it’ll end up too runny once you add the whipped cream later.
4. Once thickened, remove from heat and let it cool to room temperature.
5. Whip your heavy cream to stiff peaks. 
   
6. Before combining, give the cooled matcha custard a really good stir to make sure it’s smooth. Then gently fold in the whipped cream. Cover and refrigerate until ready to use.

Step 2: Craquelin cookie topping

This little cookie layer is what gives cream puffs that beautiful cracked top and a bit of crunch.

Craquelin cookie topping
Unsalted butter	35g
Granulated sugar	25g
Cake flour	35g
Matcha powder	3g

1. Melt the butter (30s in the microwave) and mix with sugar.
2. Fold in the cake flour and matcha until a soft dough forms.
   
3. Roll the dough between two sheets of plastic wrap to about ⅛ inch (3 mm) thick.
4. Freeze for at least 30 minutes. You want this rock-solid so you can cut clean circles later.

Step 3: Choux Dough

This is the “magic” dough that puffs up in the oven.

Choux dough
Milk or water	120g
Unsalted butter	40g
Granulated sugar	6g
Salt	3g
Cakeflour	75g
Egg	3

1. Heat milk (or water) and butter in a saucepan until it bubbles.
   
2. Add sugar, salt, and cake flour all at once. Stir vigorously until the dough comes together into a smooth ball.
   
3. Continue cooking and stirring for about 4 minutes, pressing the dough against the bottom of the pan. You’re looking for a thin film to form on the bottom of the pot. It means excess moisture has evaporated properly.
4. Let the dough cool for 5-10 minutes. You want it warm, but not so hot that it cooks the eggs!
5. Add eggs one at a time, stirring fully between each. It will look messy and curdled at first, don’t panic! Just keep stirring.
6. Lift the dough with a silicone spatula. If it falls off and leaves a clear “V” shape, you’re good to go.
   

Step 4: Assemble and Bak

1. Preheat your oven to 370°F (190°C).
2. Pipe or scoop mounds of dough onto a baking sheet, about 1½ inches (4 cm) wide, leaving 3 inches (7 cm) of space between each.
3. Cut 2-inch (5 cm) circles from the frozen craquelin dough and place one on top of each mound.
   
4. Bake for 30 minutes, until puffed and golden. 
5. In the final minutes, use a chopstick to poke a small hole in the bottom of each puff. This lets the steam escape so they stay crispy instead of getting soggy!

Step 5: Fill

Once the shells are completely cool, it’s time to fill.

Transfer the chilled matcha custard into a piping bag. Insert the tip into the hole you poked earlier and fill until the puff feels heavy and full.

Baker’s Notes

• Enjoy Immediately: Cream puffs are at their crispiest within 1–2 hours of filling.
• Storage: If you have leftovers, store them in the fridge for 1-2 days, but the shells will soften over time.
• Make Ahead: Unfilled choux shells can be frozen for up to 3 months. Thaw in the fridge overnight, then re-crisp in a 350°F oven for 5-10 minutes before filling.
• Freezing filled puffs: Possible for up to 1 week, but expect softer shells and slight texture changes in the custard due to crystallization.

If you try this recipe, I hope it brings you as much joy as it brings me. And if you have any questions or suggestions, feel free to leave a comment below! Thanks for reading!