Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Craquelin
Choux buns
Filling
How it's done
Craquelin
Mix the flour, sugar and matcha powder. Add the butter, mix to form a dough. Roll out the dough (approx. 2 mm thick) between two sheets of baking paper, chill for approx. 30 mins.
Choux buns
Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour and matcha powder all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Transfer to a piping bag with a smooth nozzle (approx. 16 mm in diameter). Pipe approx. 16 mounds onto a baking tray lined with baking paper, ensuring they are well spaced out. Cut out approx. 16 circles (approx. 4 cm in diameter) from the craquelin, place on the mounds.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C (convection). Do not open the oven during baking! Then switch the oven off and leave to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.
Filling
Mix the cream cheese with the chocolate, pistachios and lime zest. Beat the cream with the matcha powder until stiff, fold into the cream cheese. Cut open the choux, spread the filling over the base. Place the lid on top of the choux. Mix the icing sugar with the matcha powder, dust over the choux.
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