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
Units
Scale
- 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.
