Green is not the prettiest color for food for obvious reasons. But St. Patty's Day inspired me again. (Last year it was this). It might also be because I found another frand with a March birthday this year.
Green tea cream puffs adapted from here.
I've been wanting to redeem myself since this time. I mean, sure they puffed, and sure it was exciting... but the filling failed as I mentioned, and they didn't puff to their full potential.
Normally, I would pull up lots of recipes and compare and contrast and arbitrarily pick one and modify it based on what I have, but I found Miss Hangrypants' version by just scouring Food Gawker for recipes using Matcha powder because I haven't touched my box of powder in a year or so. I read and reread the recipe to make sure I wouldn't fuck anything up and subbed almond milk for bovine milk. The first batch came out a little more browned and crispy than I care for - I've stopped trying to understand our oven - but baking the second batch for 5 less minutes fixed that issue.
The filling took a bit more thought because I had no desire to go buy additional ingredients (i.e. instant pudding) after having just gone grocery shopping. It's too difficult to manage Sunny. Fortunately, I did have the makings for my own pudding mix...except that I was hoping to trade a couple cream puffs for a cup of Audrey's almond milk, and while I did find a dairy free filling recipe, I didn't feel like taking it to the stove because laziness. In the end I just filled up a 1/3 cup with 2/3 sugar and 1/3 cornstarch, and it worked just fine. Oh, and subbed coconut cream for whipping cream because I don't like whipped cream anyways.
I've been wanting to redeem myself since this time. I mean, sure they puffed, and sure it was exciting... but the filling failed as I mentioned, and they didn't puff to their full potential.
Normally, I would pull up lots of recipes and compare and contrast and arbitrarily pick one and modify it based on what I have, but I found Miss Hangrypants' version by just scouring Food Gawker for recipes using Matcha powder because I haven't touched my box of powder in a year or so. I read and reread the recipe to make sure I wouldn't fuck anything up and subbed almond milk for bovine milk. The first batch came out a little more browned and crispy than I care for - I've stopped trying to understand our oven - but baking the second batch for 5 less minutes fixed that issue.
The filling took a bit more thought because I had no desire to go buy additional ingredients (i.e. instant pudding) after having just gone grocery shopping. It's too difficult to manage Sunny. Fortunately, I did have the makings for my own pudding mix...except that I was hoping to trade a couple cream puffs for a cup of Audrey's almond milk, and while I did find a dairy free filling recipe, I didn't feel like taking it to the stove because laziness. In the end I just filled up a 1/3 cup with 2/3 sugar and 1/3 cornstarch, and it worked just fine. Oh, and subbed coconut cream for whipping cream because I don't like whipped cream anyways.
I was pretty excited to use my neglected piping tips, but all that fell apart when the coconut cream ended up clogging up my tiny icing tips. Damn. I really didn't want to do it, but I was forced to chop off the tops of my puffs and spoon feed them the Matcha coconut cream. But look how beautiful and hollow they turned out.
Here they are all stuffed, looking like fat ducks.
And here one is with a bite taken out of it. Yum yum yum.
By the way, the over doneness all worked out in the end because moisture migration.
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