Prep Time: 1 hour | Bake Time: 33 minutes        Makes 24 cream puffs

Ingredients

Choux Pastry

• 1/2 cup water
• 1/2 cup milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

Hojicha and Matcha Cream

• 1 1/2 tsp ONE ORGANIC Hojicha powder
• 1 1/2 tsp ONE ORGANIC Matcha powder
• 2 tbsp warm water
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for garnish)

Directions

Choux Pastry

1. Preheat the oven to 425ºF .
2. In a saucepan, combine water, milk, butter, sugar, and salt over medium heat. Stir until butter is melted and remove from heat.
3. Add in flour and mix with a wooden spoon until well incorporated. Place the saucepan back over medium heat and continue stirring for 2 minutes. A firm dough should begin to form.
4. Transfer the dough to a large bowl and beat using a mixer to cool. Beat in the eggs in and one at a time to ensure they are fully incorporated. Beat for another minute until the dough is smooth.
5. Transfer the dough to a piping bag and pipe 1” to 2” mounds at least 1” apart to fill the tray. To remove any peaks, use a spoon dipped in warm water to gently smooth them out.
6. Bake for 10 minutes at 425ºF then reduce the temperature to 325ºF and bake for 20-22 minutes. 

Cream Filling

1. In a large bowl, combine heavy cream, sugar, and vanilla extract. Beat the mixture until fluffy with soft peaks and divide it into two separate bowls.
2. To prepare the filling, add matcha and hojicha powder to two small bowls. Mix in 1 tbsp warm water to each bowl to create a paste.
3. Using one of the bowls of prepared heavy cream from earlier, add the hojicha paste in and mix until incorporated. Repeat with the matcha paste using the remaining bowl of cream.
4. Prepare two piping bags, one filled with matcha cream and the other with hojicha cream.
5. Once the puffs are completely cooled, cut them in half and pipe the cream inside.
6. Top with dusted powdered sugar and serve.