Green Tea Cream Puffs

Makes about 2 trays

Water 95ml

Milk 30ml

Salted butter 50g or unsalted plus 1g salt

Sugar 4g

Flour 75g

Matcha powder 1.5 tsp (sift with flour )

Eggs about 3 beaten

Black sesame

Melt butter sugar in water and milk in a pan. Bring to boil and away from fire dump flour and matcha in. Stir into a dough and back to small fire continue to stir the dough until u see a film on the pan. Transfer dough to another bowl and let it cool a while. Add beaten egg bit by bit until is absorbed into dough. Stop adding eggs once the dough is able to fall off spatula freely and forms a V shape. Do not add too much eggs otherwise is too wet to puff. Melt butter sugar in water and milk in a pan. Bring to boil and away from fire dump flour and matcha in. Stir into a dough and back to small fire continue to stir the dough until u see a film on the pan. Transfer dough to another bowl and let it cool a while. Add beaten egg bit by bit until is absorbed into dough. Stop adding eggs once the dough is able to fall off spatula freely and forms a V shape. Do not add too much eggs otherwise is too wet to puff.

Pipe uniform sizes onto lined sheet. Tap down any peaks with finger dapped with water. Sprinkle with black sesame seeds.

Bake at 200 c first 10min then 180 for 10 to 15min depending on size.until.nicely browned.

Do not open oven half way thru baking or the puffs will Deflate.

Once baked quickly jab the puff with toothpick and leave them in the oven with door ajar for 5min

Cool on rack .

Fillings is just whipped cream and canned azuki bean paste

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