PROFITEROLES
1 cup (250 mL) water
⅓ cup (80 mL) unsalted butter, cut into cubes
1 tbsp (15 mL) granulated sugar
⅛ tsp (0.5 mL) salt
1 cup (250 mL) all-purpose flour
4 eggs
CUSTARD
1¼ cups (310 mL) 35% whipping cream
¼ cup (60 mL) granulated sugar
5 egg yolks
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) matcha green tea
2 tsp (10 mL) finely chopped fresh mint
1 tsp (5 mL) vanilla
GARNISH
1 tbsp (15 mL) coarse sugar
Pinch of matcha green tea
Mint sprigs
1 cup (250 mL) water
⅓ cup (80 mL) unsalted butter, cut into cubes
1 tbsp (15 mL) granulated sugar
⅛ tsp (0.5 mL) salt
1 cup (250 mL) all-purpose flour
4 eggs
CUSTARD
1¼ cups (310 mL) 35% whipping cream
¼ cup (60 mL) granulated sugar
5 egg yolks
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) matcha green tea
2 tsp (10 mL) finely chopped fresh mint
1 tsp (5 mL) vanilla
GARNISH
1 tbsp (15 mL) coarse sugar
Pinch of matcha green tea
Mint sprigs
1 Preheat oven to 425°F (220°C).
2 Combine water, butter, sugar and salt in a medium-size, heavy-bottom saucepan and bring to a boil over medium-high heat. Reduce heat to medium and add flour all at once. With a wooden spoon, stir until incorporated. Cook, stirring vigorously, for about 2 minutes or until a ball of dough forms and comes away from the sides of the pan and a film covers the bottom of the pan. Remove from heat.
3 With wooden spoon, beat in eggs, 1 at a time, stirring vigorously until incorporated and until dough is smooth, paste-like and shiny. (Alternatively, transfer dough to a warmed bowl of a stand mixer and beat with paddle attachment to incorporate eggs.)
4 Line 2 large baking sheets with parchment paper. Using a piping bag fitted with a ½‑inch (1-cm) tip, pipe mounds about 1½ inches (4 cm) in size, onto prepared baking sheets, at least 2 inches (5 cm) apart, to make about 24 profiteroles. With moistened fingers, smooth surface. If you don’t have a piping bag, use moist spoons to drop mounds of dough onto sheets.
5 Bake in top and bottom thirds of the oven for about 20 minutes, switching the position of the baking sheets on oven racks halfway through, until puffed and golden and they sound hollow when tapped on the bottom. Turn oven off. Remove baking sheets from oven. With the tip of a paring knife, poke a slit in the side of each profiterole. Return to oven; let stand for 15 minutes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days.)
6 For custard, heat ¾ cup (175 mL) of the cream in a small, heavy-bottom saucepan over medium heat until bubbles form around the edge. Whisk together sugar and egg yolks in a heatproof bowl until well blended. Whisk in flour. Remove cream from heat and whisk in matcha. Gradually pour hot cream mixture into egg mixture while whisking constantly. Return to pan and cook over medium-low heat, whisking constantly, for about 3 minutes or just until thick. Pour into a clean shallow bowl and stir in mint and vanilla. Place plastic wrap directly on surface to prevent a skin from forming and refrigerate for at least 2 hours, until chilled, or for up to 1 day.
7 Whip remaining ½ cup (125 mL) cream in a chilled bowl until stiff and fold into custard until almost blended, leaving a few white streaks. Cover and refrigerate for at least 1 hour, until set, or for up to 12 hours.
8 To serve, combine coarse sugar and matcha in a small bowl, stirring until sugar is partially coated with matcha. Cut profiteroles in half crosswise, almost, but not all the way through. Brush tops lightly with water. Spoon the filling into profiteroles and replace lid. Place 3 on each serving plate, sprinkle with matcha sugar and garnish with mint.
2 Combine water, butter, sugar and salt in a medium-size, heavy-bottom saucepan and bring to a boil over medium-high heat. Reduce heat to medium and add flour all at once. With a wooden spoon, stir until incorporated. Cook, stirring vigorously, for about 2 minutes or until a ball of dough forms and comes away from the sides of the pan and a film covers the bottom of the pan. Remove from heat.
3 With wooden spoon, beat in eggs, 1 at a time, stirring vigorously until incorporated and until dough is smooth, paste-like and shiny. (Alternatively, transfer dough to a warmed bowl of a stand mixer and beat with paddle attachment to incorporate eggs.)
4 Line 2 large baking sheets with parchment paper. Using a piping bag fitted with a ½‑inch (1-cm) tip, pipe mounds about 1½ inches (4 cm) in size, onto prepared baking sheets, at least 2 inches (5 cm) apart, to make about 24 profiteroles. With moistened fingers, smooth surface. If you don’t have a piping bag, use moist spoons to drop mounds of dough onto sheets.
5 Bake in top and bottom thirds of the oven for about 20 minutes, switching the position of the baking sheets on oven racks halfway through, until puffed and golden and they sound hollow when tapped on the bottom. Turn oven off. Remove baking sheets from oven. With the tip of a paring knife, poke a slit in the side of each profiterole. Return to oven; let stand for 15 minutes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days.)
6 For custard, heat ¾ cup (175 mL) of the cream in a small, heavy-bottom saucepan over medium heat until bubbles form around the edge. Whisk together sugar and egg yolks in a heatproof bowl until well blended. Whisk in flour. Remove cream from heat and whisk in matcha. Gradually pour hot cream mixture into egg mixture while whisking constantly. Return to pan and cook over medium-low heat, whisking constantly, for about 3 minutes or just until thick. Pour into a clean shallow bowl and stir in mint and vanilla. Place plastic wrap directly on surface to prevent a skin from forming and refrigerate for at least 2 hours, until chilled, or for up to 1 day.
7 Whip remaining ½ cup (125 mL) cream in a chilled bowl until stiff and fold into custard until almost blended, leaving a few white streaks. Cover and refrigerate for at least 1 hour, until set, or for up to 12 hours.
8 To serve, combine coarse sugar and matcha in a small bowl, stirring until sugar is partially coated with matcha. Cut profiteroles in half crosswise, almost, but not all the way through. Brush tops lightly with water. Spoon the filling into profiteroles and replace lid. Place 3 on each serving plate, sprinkle with matcha sugar and garnish with mint.
Serves 8
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