Green Tea Cream Puffs

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.