I was left with some heavy cream from Thanksgiving. So, I needed to use it before it expired and I thought of making a green tea flavor cream filling for some cream puffs. Cream puff is very easy to make, I just followed a classic cream puff dough recipe and play with the flavor of cream filling.
Cream puff freezes well and I especially loved how the heavy cream filling tasted after in the freezer. To me, it tasted so much like ice-cream and making it so good. You can drizzle the top with melted milk chocolate to make it more presentable for a party or potluck.
Classic Cream Puff Dough:
1 cup water
1 stick butter
1 cup all-purpose flour
4 large eggs
First, add water and butter into a large saucepan, let it boil until butter melted. Remove from heat and add in flour, stir with a spatula until dough forms. Let it cool for 10 minutes. Add eggs one at a time and beat with a hand mixer until a smooth dough is formed.
Use a cookie scoop to scoop dough on a parchment lined baking sheet or Silpat. Bake at preheated 400'F oven until the dough puff and golden brown, about 20-30 minutes. The one I place on the top rack was done in 20 minutes, whereas the bottom rack took more time. Keep watch or use a convection oven.
Green Tea Cream Filling:
2 cups heavy cream
1/2 cup icing/powdered sugar
1 tsp. green tea powder (can add additional 1 tsp. of green tea powder for stronger taste and color)
Beat the above until thick and use as filling. Place filling in a piping bag and poke a hole either at the bottom of puff or top or side and fill it with filling. I like to freeze my cream puffs to enjoy later, as mentioned above.