Matcha Choux Cream (ชูครีมมัทฉะ)

1.Prepare the choux pastry by heating water, sugar, salt, and butter in a saucepan. Bring to a boil until the butter melts, then remove from heat.

2.Add flour all at once and stir until well combined into a smooth dough.

3.Gradually add eggs, one at a time, mixing well before adding the next. The dough should be glossy and elastic. When lifted with a spatula, it should fall in a smooth, triangular shape.

4.Preheat the oven to 190°C (top and bottom heat). Using a No. 20 cookie scoop, portion the dough onto a baking tray (12 pieces). Bake for 18 minutes, then reduce heat to 170°C and bake for another 15 minutes. Let cool completely.

5.Prepare the matcha cream cheese filling by beating the cream cheese until smooth. Add the matcha easy glaze and gently mix.

6.Whip the whipping cream until stiff peaks form, then fold it into the matcha mixture. Transfer to a piping bag.

7.Poke a small hole on top of each choux pastry and pipe in about 75-80 g of filling per piece.

8.Drizzle 20 g of matcha glaze over each choux and garnish with edible gold leaf.