Creamy Matcha Dreams Come True
This Matcha Pastry Cream is silky and flavourful – Perfect for tarts, cakes and more …
If you’re a fan of matcha and creamy desserts, you’re in for a treat. This silky matcha pastry cream is smooth, earthy-sweet, and incredibly versatile. Whether you’re filling a tart shell, piping into cream puffs, or layering between cakes, this recipe adds a sophisticated touch of matcha magic to your bakes.
Get ready to fall in love bite by bite!
The Basic of Pastry Cream
Pastry cream (or crème pâtissière) is a rich, custard-like filling traditionally used in French desserts like tarts, éclairs, and mille-feuille. This version is infused with matcha green tea powder for an extra layer of flavour and a beautiful natural green hue.
Why You’ll Love this Matcha Pastry Cream Recipe
- Delicate Matcha Flavour – Balanced with just enough sweetness
- Smooth & Spreadable – Perfect for tarts, cupcakes, and even waffles
- Versatile – Use it as a filling, topping, or eat it straight off the spoon (no judgment!)
- Easy to Make – A few pantry staples and good-quality matcha are all you need
Watch the Video Tutorial
Ingredients in Matcha Pastry Cream
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Milk
- Cornflour
- Egg yolks
- Double cream – full fat and chilled
- Caster sugar
- Unsalted butter
- Green tea powder
How to Make Match Pastry Cream
- Pour in milk, double cream and butter into a saucepan, gently bring the mixture to a simmer over medium-low heat.
- Once bubbles appear along the sides, take it off the heat and allow it to cool.
- Add the egg yolks and sugar in a mixing bowl.
- Whisk them vigorously.
- Whisk until well combined.
- Sift in green tea powder (matcha powder).
- Remove the sieve.
- Then add cornflour.
- Whisk the mixture.
- Whisk until everything is incorporated.
- Pour the slightly cooled milk mixture slowly into the matcha mixture.
- Whisk gently until well combined.
- Pour the matcha-infused milk mixture back into the saucepan.
- Gently bring the mixture to a simmer over medium-low heat and whisk continuously until it thickens to custard-like consistency.
- You can see more definition in the whisk trails that’s a sign you’re nearly done.
- The pastry cream should fall off the whisk in ribbons without being runny or dripping.
- Transfer the matcha pastry cream to a bowl.
- Cover it with cling film, placing it directly onto the surface of the cream to prevent a skin from forming.
- Refrigerate for about 2 hours until completely chilled. Beat the matcha pastry cream on medium-low speed until smooth.
- The matcha pastry cream is smooth, luscious, and ready to be used however you like.
How to Use Matcha Pastry Cream
This matcha pastry cream is incredibly flexible. Try it in:
- Tarts: Spread into a baked tart shell and top with fresh fruit
- Choux Pastry: Pipe into cream puffs or éclairs
- Cupcakes: Core and fill for a surprise centre
- Cake Layers: Use as a luscious filling
- Croissants: Spread a little inside for extra indulgence
- Waffles or Pancakes: An elegant brunch upgrade
- Ice Cream: Mix with whipped cream and freeze
- Or simply enjoy it by the spoonful!
Want to see this dreamy matcha pastry cream in action? Head over to my Matcha Strawberry Tarts recipe to see how I use it as the perfect filling for a beautiful, bakery-style tart. With a buttery crust, fresh strawberries, and this silky green matcha cream, it’s a dessert that’s as stunning as it is delicious!
Tips for Making the BEST Matcha Pastry Cream
- Sift the matcha before adding to avoid clumps
- Use whole milk for the creamiest result
- Chill properly—press plastic wrap directly on the surface to prevent a skin
- Beat before using to bring back the smooth consistency
Frequently Asked Questions
Yes! Matcha pastry cream can be made 2–3 days in advance. Store it in an airtight container in the fridge with plastic wrap pressed directly on the surface to prevent a skin from forming.
Lumps usually happen when the mixture is heated too quickly or not whisked constantly. To fix it, strain the cream through a fine-mesh sieve while still warm for a smoother finish.
Use culinary grade matcha for baking and desserts. It’s less expensive than ceremonial grade but still provides great flavour and colour.
Freezing is not recommended as it can change the texture when thawed. However, you can mix it with whipped cream and freeze it for a creamy ice cream-style dessert!
Yes! You can substitute dairy milk with unsweetened almond, oat, or soy milk, and use plant-based butter. Keep in mind the texture and flavour may vary slightly.
More Matcha Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Matcha Pastry Cream
- Prep Time: 20 mins
- Chill Time: 2 hours
- Cook Time: 30 mins
- Total Time: 2 hours 50 mins
- Yield: 300 g 1x
- Category: Desserts, Fillings
- Method: Cook, Mix
- Cuisine: Western, Asian
Description
This smooth and silky matcha pastry cream is rich, earthy, and just sweet enough. Perfect for filling tarts, layering in cakes, piping into cream puffs, or enjoying by the spoonful!
Ingredients
- 200 ml milk
- 60 ml double cream
- 10 g unsalted butter
- 2 egg yolks
- 40 g caster sugar
- 4 tsp green tea powder
- 20 g cornflour
Instructions
- Pour in milk, double cream and butter into a saucepan over medium-low heat. Bring to a simmer until bubbles form on the sides. Remove the saucepan from the heat and let the mixture cool.
- In a mixing bowl, whisk the egg yolks and sugar vigorously until well combined.
- Sift in matcha powder. Then add in cornflour. Whisk until everything is incorporated.
- Pour the slightly cooled milk mixture slowly into the matcha mixture. Whisk gently until well combined.
- Pour the matcha-infused milk mixture back into the saucepan over medium-low heat. Whisk continuously until it thickens to custard-like consistency. It should fall off the whisk in ribbons without being runny or dripping.
- Transfer the matcha pastry cream to a bowl and cover with cling film, placing it directly onto the surface of the cream to prevent a skin from forming.
- Refrigerate for about 2 hours until completely chilled.
- Beat the matcha pastry cream until completely chilled using a handheld mixer on medium-low speed until smooth.
- Transfer into a piping bag for easier decorating.
Final Thoughts
This matcha pastry cream is a must-try if you love matcha or want to elevate your desserts with something unique yet elegant. It’s one of those recipes you’ll want to make again and again — easy, delicious, and so satisfying to use.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
