Making Matcha Pastries is a delightful way to incorporate the rich, earthy flavor of matcha into various types of baked goods. Below, I’ll guide you through how to make matcha-infused pastries, including a matcha croissant and a matcha cream puff.

1. Matcha Croissants

Ingredients (Makes 8-10 Croissants)

• 1 sheet of store-bought puff pastry (or make your own if you prefer)
• 1 ½ tbsp matcha powder (use high-quality, culinary grade)
• 1 tbsp granulated sugar
• 1 egg (for egg wash)
• Optional: Dark chocolate chips (for filling)

Instructions

1. Prepare Matcha Sugar:

   • In a small bowl, mix the matcha powder and granulated sugar. Set aside.

2. Prepare Puff Pastry:

   • If using store-bought puff pastry, roll out the sheet slightly on a lightly floured surface. If you’re making your own, prepare your dough according to the recipe.

3. Cut Pastry and Sprinkle Matcha:

   • Cut the rolled-out puff pastry into triangles, like you would for regular croissants.
   • Lightly sprinkle the matcha sugar mixture evenly on the top side of the pastry triangles.

4. Shape the Croissants:

   • Starting from the wide end of each triangle, roll the dough tightly towards the point, forming a crescent shape.
   • Place the croissants on a baking sheet lined with parchment paper.

5. Egg Wash:

   • Beat the egg and brush it over the croissants to give them a shiny golden finish when baked.

6. Bake:

   • Preheat the oven to 375°F (190°C).
   • Bake for 15-20 minutes, or until golden brown and puffed up.

7. Serve:

   • Let the croissants cool slightly and enjoy them warm.

2. Matcha Cream Puffs

Ingredients

For the Choux Pastry:

• ½ cup (120ml) water
• ½ cup (115g) unsalted butter
• 1 cup (120g) all-purpose flour
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

For the Matcha Cream Filling:

• 1 cup (240ml) heavy cream
• 1 tbsp powdered sugar
• 2 tsp matcha powder
• 1 tsp vanilla extract

Instructions

1. Make Choux Pastry:

   • In a saucepan, bring the water, butter, and a pinch of salt to a boil. Stir to melt the butter completely.
   • Once the mixture is boiling, remove from heat and add the flour all at once. Stir vigorously until the dough comes together into a smooth ball.
   • Let the dough cool slightly (about 5 minutes), then beat in the eggs one at a time. Make sure the dough is smooth after each addition. Stir in the vanilla extract.
   • Transfer the choux pastry dough to a piping bag fitted with a round tip.

2. Pipe and Bake:

   • Preheat the oven to 400°F (200°C).
   • Line a baking sheet with parchment paper. Pipe small rounds of dough (about 1 inch in diameter) onto the sheet, leaving space between each.
   • Bake for 20-25 minutes, until puffed and golden. Once baked, let the puffs cool completely.

3. Prepare the Matcha Cream Filling:

   • In a small bowl, sift the matcha powder to remove any clumps.
   • In a mixing bowl, whisk the heavy cream, powdered sugar, and matcha powder together until soft peaks form. Add vanilla extract and continue whisking until the cream holds firm peaks.

4. Assemble the Cream Puffs:

   • Once the puffs are cool, use a small knife to cut a slit in the side of each puff.
   • Pipe or spoon the matcha cream filling into each puff.

5. Serve:

   • Dust with powdered sugar and extra matcha if desired, then enjoy your matcha cream puffs!

3. Matcha Swiss Roll

Ingredients (Makes 1 roll)

• 4 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup (60g) all-purpose flour
• 2 tbsp matcha powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) heavy cream (for filling)
• 1-2 tbsp powdered sugar (for filling)

Instructions

1. Make the Sponge Cake:

   • Preheat the oven to 350°F (175°C).
   • In a large bowl, beat the eggs and sugar with an electric mixer until pale and fluffy.
   • Sift together the flour, matcha powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

2. Bake the Cake:

   • Line a 9x13-inch baking sheet with parchment paper.
   • Pour the batter onto the baking sheet and spread it evenly.
   • Bake for 12-15 minutes, or until the cake springs back when touched.

3. Prepare the Filling:

   • While the cake is baking, whip the heavy cream with powdered sugar until stiff peaks form.

4. Assemble the Swiss Roll:

   • Once the cake has cooled slightly, place a clean kitchen towel on a flat surface and dust it with powdered sugar.
   • Turn the cake out onto the towel and remove the parchment paper.
   • Spread the whipped cream evenly over the surface of the cake.
   • Carefully roll the cake from one end, using the towel to help guide it.

5. Serve:

   • Slice the Swiss roll into pieces and serve. You can dust it with powdered sugar and matcha for extra flavor and decoration.

Additional Tips

• Matcha Quality: Always use culinary-grade matcha for baking. Higher-quality matcha is used for drinking and might not bake as well.
• Flavor Pairing: Matcha pairs wonderfully with flavors like red bean, white chocolate, and black sesame.
• Storage: Matcha pastries are best enjoyed fresh but can be stored for up to 2 days in an airtight container at room temperature.