Matcha Puff
by Darinee Durai
@ 01 Dec 2016
matcha puff, coconut tapioca
65gtapioca, scrubbed clean and peeled
250mlcoconut milk
50gsugar
Choux Craqueline
110g (each) bread flour and brown sugar
90g cold butter, cubed
1g salt
Pâte À Choux
80ml(each) water and milk
80gbutter
6gsugar
3gsalt
95g bread flour
140gwhole eggs
Matcha mousseline, for piping
Coconut crumble, for sprinkling
Valrhona crispy pearls, for garnishing
for the coconut tapioca: Cook the tapioca in a pot of
boiling water until translucent. Strain well. heat coconut
milk, sugar and the cooked tapioca in a saucepan
over a medium heat until the mixture has thickened,
for about 7 minutes. Set aside.
for the choux craqueline: Place all the ingredients into
an electric mixer bowl and beat on a medium speed
until a soft dough is achieved, for about 2 minutes. Roll
the dough out between two sheets of parchment paper
and then freeze. Once frozen, cut the dough into 20
discs and set aside.
for the pâte à choux: heat 80ml water, milk, butter,
sugar and salt in a saucepan over a medium heat to
a boil. Remove saucepan from the heat and add in
the bread flour. Mix well and return the
saucepan to the stove and stir until dough comes together. transfer
the dough into an electric mixer bowl with a paddle
attachment. Add in one whole egg at a time and beat
until dough is shiny and smooth. transfer the choux
pastry into a piping bag with a nozzle attached and
pipe into 20 discs (5-cm) onto a baking tray. Place a
choux craqueline disc on top of each choux pastry
and bake in a pre-heated oven at 180ºC until puffed,
for about 25 minutes.
Pipe the matcha mousseline into each baked pâte
à choux and place on top of the coconut tapioca.
Sprinkle with coconut crumble and garnish with
valrhona crispy pearls. Makes 20 puffs
