Nothing can replace the sensation of snacking on cream puffs, especially these Green Tea Cream Puffs! Growing up, I’ve always been a fan of cream puffs for that crisp shell with generous fillings of cream. These come in various flavours including Durian, Whipped Cream, Strawberry and so on!

For myself, I am a huge fan of all of them. However, for a start, I will be sharing about these Green Tea Cream Puffs!

Making these Green Tea Cream Puffs are pretty manageable even for beginners. This is because they require simple heating and rely more on your senses (e.g. not burning the batter). Furthermore, the green tea is easily induced through the addition of good quality green tea powder into whipped cream.

However, there are various ways to go about incorporating green tea, and you could even use other form of creams such as swiss meringue buttercream. It’s always so refreshing to bite into the lightly crisp choux pastry, followed by the light and fragrant green tea cream!

Unfortunately, I do not have a video produced for this due to my tight schedule. Nonetheless, feel free to consult me anytime should you have any questions or if you would like a reference video.

One thing I like about making these Green Tea Cream Puffs: it’s very hard to go wrong. Even if your batter seem wonky, just bake them and they will still taste extremely delightful! Additionally, and as shared earlier, you could try out an assortment or various filling options.

Do note too that this Green Tea Cream Puff recipe works just as well with egg powders as I’ve also utilized them in the recipe development stage. Furthermore, I used the egg powder to make rich, golden glaze for the finished product.

Without further ado, the recipe!

Green Tea Cream Puffs Recipe
by Javier Tan November-07-2021

These Green Tea Cream Puffs come with a crisp exterior, and a refreshing green tea whipped cream filling that is all so luscious!


For Choux Pastry:

  • 1/2 Cup or 100g of All-Purpose / Plain Flour
  • 1 Tbspn or 15g of Granulated Sugar
  • 1/3 Cup or 75g of Unsalted Butter
  • 1/4 Tsp Table Salt
  • 2/3 Cup or 160ml of Water
  • 3 Large Eggs, 55g ea. (or 36g Whole Egg Powder + 120ml Water)
  • Extra Heavy Cream / Egg for Brushing, if needed

For Green Tea Whipped Cream:

  • 1/2 Cup or 120ml Whipping Cream
  • 2 Teaspoons Green Tea Powder (for Dessert Making)
  • 3 Tablespoons or 20g Powdered / Icing Sugar


For Choux Pastry:

  1. In a small saucepan, combine the unsalted butter, salt, sugar, and water. Using medium-high heat, boil the mixture while stirring to ensure the butter is fully melted.
  2. Remove the saucepan from the heat and mix in the flour using a wooden spoon or rubber spatula. You will form a ball of pastry that does not stick to the sides of the pan and is lightly shiny.
  3. Leave the pastry out to cool for about 5 – 10 mins or until lukewarm to touch. I used a fan to accelerate the process.
  4. Then, mix in almost all the 3 eggs in two portions while leaving about 10g for brushing later. Stir and mix well to incorporate the eggs. The consistency of the batter will be like that of a thick paste that you can spread.
  5. Transfer to a piping bag. Alternatively, use two spoons to portion the pastry.
  6. Pre-heat your oven to 200 degrees C and line your trays with parchment paper.
  7. In the meanwhile, distribute the choux pastry (I used about a tablespoon sized of batter) evenly, with 2 – 3cm gap between each pastry. Then, brush the choux pastry with the remaining egg.
  8. Bake at 200 degrees C for 10 minutes. At the 10 minute mark, reduce the temperature to 180 degrees C and continue baking for about 20 – 24 minutes or until nicely golden brown.
  9. Once done, remove and let cool before filling it with cream (either insert your nozzle into the pastry, or slice them into two halves and fill!).

For Green Tea Whipped Cream:

  1. In a cold bowl, mix the sugar, cold whipping cream and green tea powder together.
  2. Beat at medium high speed until stiff peaks are formed. Do not overmix.


  • Prep time: 30 mins
  • Cook time: 2 hours
  • Total time: 2 hours 30 mins
  • Yield: 16 – 18 Luscious Green Tea Cream Puffs


  1. If you would like to be updated with more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week).
  3. If storing the choux pastry without filling, place them after they have fully cooled in an airtight container in the fridge. They might lose their crisp after a couple of days.
  4. Find out more about egg powders here.
  5. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan