Matcha Pastry Cream combines the earthy and vibrant essence of matcha with the richness of traditional pastry cream. This recipe is a little thicker than normal pastry cream recipe and therefore it is great for pie filling or mixing with whipped cream to create Diplomat Cream.
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What is Matcha?
Matcha is finely powdered green tea that’s made from shade-grown tea leaves. The quality of matcha can be judged by its color—brighter greens often indicate higher quality and freshness. When using matcha for baking, I prefer trusted brands, particularly those from Kyoto or labeled as ceremonial grade matcha since its quality will directly impact my creation. Matcha is sensitive to factors like humidity, light, and heat. To maintain the strong taste and vivid green I desire, it is important to use high-quality matcha, such as Aorashi from Marukyu Koyamaen (丸久小山園) and Ummon from Ippodo (一保堂). Those two kind of matcha, in my opinion, are very rich and more affordable than others from the same brands.
What is pastry cream?
Pastry cream, also known as crème pâtissière in French, is a creamy, smooth, and rich custard that can be used in a wide variety of desserts and baked goods. To make pastry cream, milk is heated, and a mixture of sugar and egg yolks is tempered by gradually incorporating a small amount of the hot milk. This process ensures that the eggs do not curdle when combined with the hot liquid. The resulting mixture is then cooked until it thickens to the desired consistency.
Ingredients in Matcha Pastry Cream
- Matcha - Besides the information about matcha’s grade I mentioned above, another thing to keep in mind is mixing. Matcha powder clogs easily just like cocoa powder, so in this recipe we are sifting the matcha with flour beforehand. This not only eliminates any clumps but also assists in the process of thickening, breaking down the matcha particles for a smoother texture.
- Milk - Milk adds liquid content to the pastry cream. The amount of milk used can be adjusted to achieve the desired thickness or thinness of the cream, depending on the specific pastry or dessert it's intended for.
- Egg Yolk - Egg yolks are natural thickeners due to their high content of proteins and emulsifiers. When combined with hot liquid and heated gently, they coagulate and help create the creamy, custard-like consistency that defines pastry cream.
- Granulated Sugar - Sugar not only is the source of sweetness, but also helps stabilize the egg yolks, reducing the risk of curdling or overcooking when they are combined with hot liquids.
- Flour - When making pastry cream, every recipe requires some kind of starch as a thickening agent, such as corn starch, flour or mix of both. In this recipe, I use only flour cause it can result in a slightly denser and more "set" texture in the pastry cream.
See recipe card for quantities.
How to make Matcha Pastry Cream?
Prepare a bowl or a tray with a strainer on the side.
Warm up milk in a saucepan on medium low heat.
Whisk egg yolk and sugar together for 2 minutes until it is well-combined.
Sift flour and matcha powder into the egg yolk mixture and whisk again.
When the milk is steaming and close to boiling, gradually pour it into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from curdling.
Pour the mixture back into the saucepan and return it to the stove over medium heat. The mixture will have a lot of loose bubbles at this point.
Cook, whisking continuously, until the mixture thickens and comes to a gentle boil. This will take about 3-5 minutes.
Strain the pastry cream through a sieve into a clean bowl or tray.
Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. You can also put a bowl of ice under to cool it down faster.
Let it chill for at least 2 hours or until it's thoroughly cold and set.
Recipe Tips
Pay attention to the bubbles! There are 3 stages when cooking pastry cream. 1. Loose Bubbles: When you pour the mixture back into the saucepan, there will be a lot of loose bubbles, which are from the air that you incorporate by whisking sugar and egg yolk.
2. Bubbles Disappear: The bubbles will gradually disappear when you cook and whisk continuously.
3. Bubbling: Once you notice the mixture thickening, keep cooking until you see a bubble breaking the surface. The cream doesn't need to boil vigorously; a gentle boil is enough.
Recipe FAQ
There are 2 easy ways to tell.
By Thickness: The pastry cream should reach a consistency similar to that of pudding or custard. It should coat the back of a spoon, and when you draw your finger across the coated spoon, it should leave a clear path.
By Taste: Taste a tiny bit of the mixture. If it is ready, it should NOT taste starchy, instead it should be smooth.
Flour contains a higher amount of protein compared to cornstarch. This means that it requires a longer cooking time to reach its full thickening potential. The texture of flour-thickened pastry cream is denser. As for the appearance, cornstarch-thickened pastry cream tends to be more translucent.
Storage
Store the pastry cream in the fridge for up to 4 days, or freeze for up to 3 months. Every time after using, cover the pastry cream with plastic wrap, pressing it directly onto the surface to avoid the condensation.
Looking for other recipes like this? Try these:
Recipe Card
Matcha Pastry Cream
Ingredients
- 400 g milk
- 5 g matcha powder (see ingredient notes for information)
- 3 egg yolk
- 75 g granulated sugar
- 40 g all purpose flour
Instructions
- Prep: Prepare a bowl or a tray with a strainer on the side.
- Warm: Warm up milk in a saucepan on medium low heat.
- Mix: Whisk egg yolk and sugar together for 2 minutes until it is well-combined.
- Sift: Sift flour and matcha powder into the egg yolk mixture and whisk again.
- Temper: When the milk is steaming and close to boiling, gradually pour it into the egg yolk mixture while whisking constantly.
- Pour: Pour the mixture back into the saucepan and return it to the stove over medium heat.
- Cook: Cook, whisking continuously, until the mixture thickens and comes to a gentle boil. This will take about 3-5 minutes.
- Strain: Strain the pastry cream through a sieve into a clean bowl or tray.
- Cover: Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill: Let it chill for at least 2 hours or until it's thoroughly cold and set.
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