Matcha Tiramisu Choux Cream (มัทฉะทีรามิสุชูครีม)

1.Prepare the choux pastry by combining water, butter, salt, and sugar in a pot and bringing it to a boil. Once boiling and the butter is melted, remove from heat and add all-purpose flour, stirring well to combine.

2.Return the mixture to the heat and cook, stirring constantly until it dries out, for about 1 minute. Remove from heat.

3.Gradually add eggs to the dough mixture, stirring well after each addition until smooth and glossy. The dough is ready when it forms a V-shape that slowly falls off the spatula or when you run a finger through the mixture, it separates and does not come back together.

4.Using #30 cookie scoop, place the dough onto a baking sheet lined with parchment paper. Bake at 190°C for 15 minutes, then reduce the temperature to 170°C and bake for another 10 minutes. Let cool completely.

5.Dissolve matcha powder with hot water in a stainless steel bowl. Add egg yolks and sugar, and whisk together. Place the bowl over a pot of simmering water and whisk until the egg yolks are cooked and the mixture is smooth, about 2 minutes.

6.Remove from heat and add mascarpone cheese, whisking until smooth.

7.Whip Blue Band all-purpose cream until stiff peaks form. Gently fold into the mascarpone mixture and transfer to a piping bag. Poke holes in the bottom of the choux pastry and fill with cream until well-filled.

8.Mix matcha powder with icing sugar and sprinkle over the cream puffs. Serve and enjoy.