Matcha Glazed Croquembouche

Matcha Glazed Croquembouche

  • Serves 2-4
Rated by 22 people
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Make Christmas extra special with this matcha glazed croquembouche. Sometimes called cream puffs, the profiteroles in this recipe are a welcomed fluffy change when compared to traditional Christmas puds. The matcha glaze adds an extra Japanese taste to the holidays. Not to mention it is perfect for presentation as an edible Christmas tree. Enjoy making this treat for your family. 


for the choux dough:
200ml cold water
4 tsp caster sugar
85g unsalted butter
115g plain flour
pinch of salt
3 eggs, beaten

for the cream filling:
600ml double cream
1 tsp yuzu juice

for the matcha glaze:
1 egg white
220g powdered sugar
2 tsp matcha green tea powder
¼ tsp salt
¼ tsp vanilla extract

How To Prepare

  1. Preheat the oven to 200°C. Then, place a small pan in the bottom of the oven.
  2. For the choux dough, place the water, sugar and butter into a large saucepan and heat gently until the butter has melted.
  3. Turn up the heat to medium and add all of the flour and salt at once.
  4. Remove from the heat and mix until a smooth paste is formed. Once the mixture comes away from the sides of the pan, place in a large bowl. Leave to cool for 15 mins.
  5. Mix in the eggs, one at a time, until the mixture is smooth and has a soft dropping consistency.
  6. Lightly butter a large baking sheet. Using a piping bag and a 1cm wide nozzle, pipe the dough into small balls evenly across the baking sheet.
  7. Place the baking sheet into the oven. Before closing the oven door, pour some water into the pan previously placed in oven. This helps to create more steam in the oven for a better rise. Bake for 25-30 mins, or until golden-brown.
  8. Remove from the oven and turn the heat off. Place a hole at the base of each profiterole with a toothpick or skewer. Place back onto the sheet with the hole in the upwards and return to the oven for five minutes to dry out the inside.
  9. For the filling, lightly whip the cream with the yuzu juice until soft peaks form. When the profiteroles are completely cooled, use a piping bag to pipe the cream into the profiteroles. Set aside.
  10.  For the glaze, whisk together all ingredients. Whisk in a little water if needed until you reach the desired consistency. Dip the top half of the profiteroles into the glaze and return them to the rack until the glaze sets.
  11.  Place the profiteroles in a pyramid shape and add dragées or sprinkles to add a festive flare reminiscent of a Christmas tree.