Matcha Craquelin

Preparation: 45 min
Cooking time: 30 min
Waiting time: 30-60 min
Portion: 20 craquelins medium size
Level: 3/5


  1. Matcha crunchy shell
    -Unsalted butter: 40 gr
    -Granulated sugar: 50 gr
    -All purpose flour: 50 gr
    -Matcha powder: 3 gr
  2. Cream puff shell
    -Water: 120 ml
    -Butter: 60 gr
    -All purpose flour: 65 gr
    -Egg: 2 – at room temperature
    -Sugar: ½ tsp (~ 2-3 gr)
    -Salt: ½ tsp
  3. Matcha custard cream
    -Egg yolk: 2
    -Sugar: 40 gr
    -Corn starch: 20 gr
    -Milk: 220 ml – at room temperature
    -Matcha powder: 3-5 gr

-Matcha powder or powdered sugar: 5-10 gr – optional


1. Matcha crunchy shell

  • Mix all purpose flour with matcha powder
  • Add sugar and soften butter into mixing bowl and mix well
  • Sieve the flour mixture into mixing bowl and mix until all the ingredients combine
  • Place the matcha dough on a surface that lined parchment paper. Plac another layer of parchment layer on.
  • Flatten the dough (thickness around 1-1.5 mm)
  • Use a round cutter to cut the flattened dough into 20 pcs (d=2-3 cm)
  • Remove the leftover dough and refrigerate the cut dough in 30-60 minutes before using

2. Cream puff shell

  • Add 120 ml water, 60 gr butter, sugar and a pinch of salt into a saucepan. Cook at low heat until the butter melted. 
  • Turn off the heat
  • Sieve 65 gr all purpose flour into the saucepan. Mix and stir flour with a wooden spoon.
  • Turn on the heat, quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • Preheat the oven at 220 Celsius degree. Transfer the cooked pastry to a large pastry bag and pipe 2-3 cm rounds each onto prepared pan.

Note that each puff should have a 1-2 cm space around for rising when bake.

  • Flatten the peak of doughs with wet finger (if necessary) and place matcha biscuit dough layer on top 
  • Put the tray into preheat oven and bake at 220 Celsius degree in 10-15 min then adjust to 170 Celsius degree in next 15-20 min until puffs rise and have cracks on matcha biscuit layer. 
  • Let cool on sheets on wire racks.

3. Matcha custard cream

  • Whisk 2 egg yolks with 40 gr sugar in a bowl until the york turn to light yellow.
  • Add 20 gr corn starch into egg yolk mixture and mix until the corn starch completely dissolved.
  • Pour 220 ml milk into a saucepan and boil at low heat. When the milk start boiling, turn off the heat and keep it warm (around 55-60 Celsius degree)
  • Pour a small amount of warm milk in the mixture bowl, stir gently, repeat this step until the mixture blended.
  • Pour the milk mixture from bowl to saucepan and cook at low heat. When the mixture start to boil, turn off the heat and stir quickly until it turns to be more sticky and condensed. 
  • While the custard is hot, add 3-5 gr matcha powder and quickly stir until the matcha powder completely dissolved and has green color.
  • Sieve the hot custard to have a smoother texture.
  • Use a plastic wrap to apply on matcha custard surface (to prevent it from harden) then chill at room temperature before using.

4. Assemble

  • Transfer matcha custard filling in piping bag and you can use any kind of piping tip as your favorite 
  • Cut a half choux shell and pipe matcha custard into. Cover the choux with another half.
  • Sieve a thin layer of matcha powder on top before serving. 
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