Ingredients:
Choux Pastry (makes 12)
1/2 cup all-purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
1/2 cup water
2 large eggs, lightly beaten
Top Crust
1/2 - 1 ounce butter
1/6 cup powdered sugar
1/6 cup all-purpose flour
Optional: green tea powder or cocoa powder
Whipped Cream Filling
1/2 cup heavy whipping cream
1/4 teaspoon pure vanilla extract
1/2 tablespoon granulated white sugar, to taste
Optional: green tea powder or cocoa powder
Instructions
Top crust: melt the butter, stir in the sugar, then flour (and green tea/cocoa powder)
Choux pastry:
Preheat oven to 400F. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non-stick vegetable spray.
In a bowl, sift together flour, sugar, and salt. Place butter and water over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, and stir until combined. Transfer to a bowl to slightly cool. Once dough is lukewarm, add eggs one at a time. Dough will separate and then come together. Continue until you have a smooth, thick paste.
Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2" apart.
Place thin disks of the top crust dough on top of each.
Choux Pastry (makes 12)
1/2 cup all-purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
1/2 cup water
2 large eggs, lightly beaten
Top Crust
1/2 - 1 ounce butter
1/6 cup powdered sugar
1/6 cup all-purpose flour
Optional: green tea powder or cocoa powder
Whipped Cream Filling
1/2 cup heavy whipping cream
1/4 teaspoon pure vanilla extract
1/2 tablespoon granulated white sugar, to taste
Optional: green tea powder or cocoa powder
Instructions
Top crust: melt the butter, stir in the sugar, then flour (and green tea/cocoa powder)
Choux pastry:
Preheat oven to 400F. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non-stick vegetable spray.
In a bowl, sift together flour, sugar, and salt. Place butter and water over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, and stir until combined. Transfer to a bowl to slightly cool. Once dough is lukewarm, add eggs one at a time. Dough will separate and then come together. Continue until you have a smooth, thick paste.
Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2" apart.
Place thin disks of the top crust dough on top of each.
Bake for 15 minutes at 400F and then reduce the oven temperature to 350F and continue for another 30 minutes, or until the shells are a nice amber color and almost dry inside. Let shells completely cool before filling with cream.
Whipped cream: combine all ingredients (cold) and whip until stiff peaks form.
Either poke small holes in the bottom and pipe whipped cream filling, or split shells and sandwich with whipped cream.
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