Suzana at Home Gourmets is this months host of Hay Hay Its Donna Day and she has chosen choux pastry as the theme. I remember the first time I made choux pastry. It was a disaster. Now I'm always careful about how many eggs I add. Go just a half an egg too far and you will have flat choux. I grew up calling these cream puffs, unlike today where they are called profiteroles.
I used Donna's recipe but stopped at four eggs. I thought about filling them with green tea ice cream but I was far too impatient to wait for ice cream to set. These are filled with a green tea blancmange and topped with a lemon green tea icing.
Green Tea Blancmange
2 cups milk
2 tablespoons cornflour
1/4 cup sugar
1 tablespoon matcha tea powder.
Place 1 1/2 cups milk and the sugar on stove and bring to boil.
Blend green tea and corn flour with remaining 1/2 cup milk.
When milk boils tip a little hot milk onto green tea mixture. Pour all back into hot milk and stir until it thickens about 5 minutes.
Remove from heat and allow to cool.
Lemon Green Tea Glaze
1 cup icing sugar
1 tablespoon matcha tea powder
Juice of 1 lemon
Blend matcha with a lemon juice.
Add sifted icing sugar.
Thin with a little milk if needed to obtain right consistency.
To Serve
Cut profiteroles in half and place a spoon of blancmange in base .
Top with second half.
Drizzle with glaze.
