for 16 pieces

Craquelin

40 g	white flour
40 g	coarse cane sugar
½ tsp	matcha powder
40 g	butter

Choux buns

1 ½ dl	water
40 g	butter, cut into pieces
1 tbsp	sugar
2 pinch	salt
90 g	white flour
½ tsp	matcha powder
3	eggs, beaten

Filling

200 g	double cream cheese
100 g	white chocolate, finely chopped
50 g	unsalted, chopped pistachios
1	organic lime, use a little grated zest
2 ½ dl	cream
1 tsp	matcha powder
2 tbsp	icing sugar
¼ tsp	matcha powder

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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