Butter-Yellow Matcha-Pistachio Cream Puffs (Print Version)

Choux puffs filled with marbled matcha-pistachio cream and crowned with pistachios for a chic dessert.

# What You’ll Need:

→ Choux Pastry

01 - 60 g unsalted butter, cubed
02 - 80 ml water
03 - 80 ml whole milk
04 - 1/2 teaspoon fine sea salt
05 - 1 teaspoon granulated sugar
06 - 100 g all-purpose flour, sifted
07 - 2 large eggs, at room temperature
08 - Butter-yellow gel food coloring, as needed

→ Matcha-Pistachio Pastry Cream

09 - 250 ml whole milk
10 - 60 g granulated sugar
11 - 3 large egg yolks
12 - 25 g cornstarch
13 - 30 g unsalted butter, cubed
14 - 1/2 teaspoon vanilla extract
15 - 1 tablespoon matcha powder, sifted
16 - 30 g pistachio paste, 100% pistachio unsweetened
17 - 50 ml heavy cream, whipped (optional for lightness)
18 - Pinch of fine sea salt

→ Decoration

19 - 20 g pistachios, shelled and finely chopped
20 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat oven to 200°C. Line a baking sheet with parchment paper. In a medium saucepan, combine butter, water, milk, salt, and sugar. Bring to a boil over medium heat, stirring occasionally. Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until dough forms a ball. Return to low heat and stir for 2 minutes to dry the dough slightly.
02 - Transfer dough to a mixing bowl and let cool for 2 minutes. Beat in eggs one at a time, mixing thoroughly after each addition. Gradually add butter-yellow gel food coloring until a pale yellow shade is achieved.
03 - Transfer dough to a piping bag fitted with a large round tip. Pipe 7 even mounds (about 5 cm in diameter) onto prepared sheet, spacing them apart. Smooth any peaks with a damp finger. Bake for 25–28 minutes until puffed and golden; do not open the oven early. Turn off the oven, crack the door, and let cream puffs rest for 10 minutes. Cool completely on a rack.
04 - Heat milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale. Gradually whisk in the hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling (about 2–3 minutes). Remove from heat and whisk in butter, vanilla, and salt.
05 - Divide pastry cream evenly between two bowls. In one bowl, whisk in sifted matcha powder. In the other, whisk in pistachio paste. If desired, gently fold half of the whipped cream into each for a lighter texture. Cover and refrigerate both creams for at least 1 hour.
06 - Slice cooled choux puffs in half horizontally. Using two piping bags fitted with small round tips, pipe alternating stripes or swirls of matcha and pistachio creams into each puff to create a marbled effect. Replace the tops.
07 - Dust puff tops generously with powdered sugar and sprinkle with chopped pistachios to garnish. Serve promptly for optimal texture.

# Additional Tips::

01 -
  • Made with everyday ingredients and pantry staples
  • Stunning color and marbled cream filling for visual impact
  • The choux pastry turns out delicate yet crisp
  • No specialty mixer required and the process is hands-on and rewarding
02 -
  • These puffs are best enjoyed the day they are filled while the pastry is crisp
  • Both matcha and pistachio are natural sources of antioxidants
  • The choux and pastry creams can be made a day ahead and assembled just before serving
03 -
  • Use fresh eggs and let them come to room temperature before using for puffier results
  • Always sift your flour and matcha powder to avoid lumps in both pastry and cream
  • Do not skip letting the baked choux rest in the oven with the door cracked This keeps them tall airy and never soggy

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