This recipe was based of Thomas Keller’s (French Laundry / Per Se) recipe for gougères, but adapted to be a sweet cream puff. It was my first time making them (will not be the last). Piping the batter was really difficult because it was so thick, I’ll add an extra egg yolk next time. I also learned after the fist batch came out of the oven that you want make sure the piping bag is inside the batter as you pipe it out, or you get little spiky tops to your cream puffs. The custard filling was made of chocolate, egg yolks, vanilla, green tea powder, butter and sugar, then folded into the whipped egg whites. All in all, they were amazing. The recipe is definitely a keeper, although it makes such a mess between piping batter, custard using several mixer bowls and baking. It was worth it though.

October 30th, 2009 by John (Cho-Tabetai)