Delight in these elegant pastries, featuring a velvety matcha pastry cream paired with a vibrant strawberry compote, all nestled in a flaky puff pastry.
For the Matcha Pastry Cream:
- Milk to create a creamy base
- Sugar to sweeten the mixture
- Cornstarch for thickening
- A pinch of salt to enhance the matcha flavor
- Egg yolks for richness
- Butter for smoothness
- Matcha powder for a distinct, earthy taste
For the Strawberry Compote:
- Fresh or frozen strawberries for the filling
- Sugar to complement the strawberries’ tartness
- Water to help create a syrupy texture
- Cornstarch slurry (mixed with water) to thicken the compote
Assembly Ingredients:
- An egg wash (one egg beaten with water) for a glossy finish
- Powdered sugar for a dusting of sweetness
- Puff pastry sheet, thawed and ready to bake
Preparation Instructions:
- Start the pastry cream by whisking the dry ingredients.
- Blend egg yolks with milk and matcha until smooth.
- Cook the matcha mixture with butter, whisking to a thick consistency, then strain and chill.
- Simmer the strawberries with sugar and water, then thicken with a cornstarch slurry.
- Cut and prepare puff pastry rectangles, scoring a border and applying egg wash.
- Bake until puffed and golden, then press to create a well.
- Fill pastries with chilled matcha cream and top with strawberry compote.
- Finish with a light dusting of powdered sugar.
