Our Top 7 Picks of The Best Must-Try Matcha Recipes | matchaoutlet.com

While separating the egg yolks from the egg whites, preheat your oven to 325°F. Pour the heavy whipping cream into a saucepan over low-medium heat, and gradually sift in the matcha powder.

 As you are sifting, whisk the cream and matcha powder together as swiftly as possible to ensure the powder is blended in smoothly.

 Once you are sure there are no matcha chunks in your cream, add in the vanilla extract. Keep an eye on the heat, so you do not overcook the cream! Once you see a little smoke coming off the cream, turn the heat off but leave the pan there, so the cream stays warm. 

At this point, grab a different whisk (or clean off the first one) and break down the egg yolks. Then, slowly add in the half cup of sugar to the yolks while whisking thoroughly. 

Once smooth, add a bit of the heated cream to the sugar and yolk mixture and stir so the heat from the cream can warm up the sugar and yolk mixture without cooking the eggs. Add the sugar and yolk mixture to the remaining cream, constantly whisking to ensure no lumps. 

Once you achieve the ideal custard consistency, pour the mixture into 4 ramekins. Pull out a 9x9 baking dish, place the ramekins in the dish, and pour hot water into the dish. Place the dish with the ramekins and water on the middle rack of the oven and bake for 30 minutes. 

Before this next step, make sure you are careful and wear oven mitts for your safety! To check if the creme brulee has finished cooking, remove it from the oven and gently wiggle the baking dish. It is done cooking if the custard jiggles only slightly in the middle. If most of the creme brulee jiggles, leave it in the oven for 1-2 minutes before doing another jiggle check. 

Let the ramekins cool at room temperature for 2 hours and then cool in the refrigerator for at least 2 more hours. Once you are ready to serve the creme brulee, take it out of the fridge and add a thin layer of sugar on top of each one. Use a torch to caramelize the sugar for a quick and easy sugar crust.

 If you do not have a torch, grab a metal spoon you don’t mind ruining, heat it up on the stove, and run that along the layer of sugar to caramelize it. Matcha creme delay is a popular recipe, and for a good reason. Kick up your feet and enjoy!

Place the basil leaves in a bowl, pour the boiling water over them, and steep them for at least 10 minutes. 

You can steep them for a little longer if you like a more robust basil flavor. Once you have steeped the basil to your liking, pour them over a strainer into a new container to get the leaves out.

In a separate bowl, add the matcha and a ¼ cup of the basil water. Whisk them together with a bamboo whisk until the matcha is completely dissolved. 

Once the matcha is fully dissolved, add that back into the container with the rest of the basil water. Add the lemon juice along with 2 cups of cold water. Stir it all together, chill, and serve over ice. Iced matcha lemonade with basil is delicious on a hot day!

Grab yourself a medium or large-sized glass mixing bowl and put the white chocolate chips in it. Next, you’ll need a pot that is slightly smaller than the bowl so that when you add water into the pot, it just barely touches the bottom of the bowl while it simmers. Place the bowl on top of the pot as it heats up so the glass can slowly warm up and not explode from rapidly changing temperatures. As the water comes to a simmer, slowly whisk the white chocolate chips to melt them down.

Once the chips have melted down completely, turn off the heat and keep the bowl in the pot so the chocolate can stay warm. This will make it easier to incorporate the melted butter and white sugar. Stir until the butter, sugar, and chocolate become a smooth mixture. 
Next, crack the egg into the bowl and mix until smooth. Then, mix in the flour until smooth. Lastly, add in the matcha powder and mix until it’s all smooth. 

Now, grab 2 of your 4 oz ramekins and grease their insides meticulously with butter. You will want to ensure you cover the entirety of the insides with butter, or the cakes will not pop out properly. Then, lightly flour the buttery insides, flip them over, and lightly tap them against the counter to remove any excess flour. Evenly divide the chocolate matcha mixture into the ramekins and place them in the freezer for 30 minutes. 

In the meantime, preheat your oven to 400°F. Once the 30 minutes have passed, take the ramekins out of the freezer and place them onto a baking sheet. Put the baking sheet into the oven and bake for about 14-16 minutes. Observe the cakes because you want to ensure the center doesn’t cook all the way through. The center of the cakes should be a little wobbly but no longer liquid.

 Once they reach the ideal texture, take them out of the oven and let them cool for 10 minutes. 
Once the cakes have set, gently run a spatula around the edges of them to loosen the cake from the ramekins. Place a small dessert plate upside down on top of one of the ramekins. Put on an oven mitt or a potholder before this next step! 

The ramekins will likely still be very hot. Now that you are protected, firmly press down the dessert plate, and quickly and carefully flip the plate and ramekin over so the ramekin is sitting upside down on the plate.

To make the profiteroles, you will need the following:

1 cup of whole milk½ cup of unsalted butter, portioned into tablespoons1 teaspoon of kosher salt. The egg white from 1 large egg3 whole large eggs2 tablespoons of granulated sugar1 cup of sifted bread flour.

To make the matcha cream, you will need the following:

2 teaspoons of sifted matcha powder¼ teaspoon of kosher salt1 teaspoon of pure vanilla extract2 tablespoons of unsalted butter2 cups of whole milk¾ cup of granulated sugar¼ cup of cornstarch the egg yolks of 3 large eggs.

To make the matcha pastry cream, grab your plastic wrap and line a half-sheet baking pan with it. Set it aside after you ensure that the sides are also fully lined. Add 1 tablespoon of the sugar and the 2 cups of milk to a medium-sized saucepot. Bring that to a simmer over medium-high heat while you whisk together the egg yolks, cornstarch, and the remaining sugar in a large bowl. 

When the milk is nearly boiling, add it to the egg mixture just a ¼ cup at a time. This will distribute the heat of the milk without cooking the eggs. Add it in like this until there is only a little bit left, then pour the egg and milk mixture back into the sauce pot.

Next, lower the stovetop temperature to medium while constantly stirring to thicken the custard. When the custard has started to boil, remove it from the heat. This is when you add the vanilla, butter, and salt. Whisk to combine, then once it’s smooth, add in the sifted matcha powder and stir until it is all smoothly incorporated.

Pour the creamy, green mixture into the plastic-lined sheet pan from earlier. Spread it into an even, thin layer. Cover the cream with plastic wrap and place in the freezer for 10-15 minutes or until the cream has cooled down to room temperature. 

Once cool, transfer it to an airtight container and refrigerate until you are ready to assemble the puffs. Make sure you whisk the cream well to make it smooth again for assembly. 
To make the profiteroles, grab a baking sheet, line it with either parchment paper or a silicone baking mat, and preheat your oven to 375°F.

Grab your medium-sized saucepot and mix together the butter, milk, salt, and sugar over medium heat. When it all comes to a boil, add in the sifted flour and stir it with a silicone spatula or wooden spoon. Stir the mixture over heat until it forms a dough that falls away from the sides of the sauce pot.  

Now, this is when you get your stand mixer with a paddle attachment out. Put the dough in the bowl for the stand mixer and beat it around at medium speed to cool it down to room temperature. Be aware that the dough may release some steam as it cools. 

Once the dough has cooled down, add in one egg at a time, ensuring that the egg has been fully incorporated before adding the next one. Scrape the mixture off the bowl's sides to ensure everything is thoroughly mixed together. The batter may look almost curdled at the beginning but keep beating it until it is thick, smooth, and shiny. 

Pull out the lined baking sheet and portion out the dough using the medium cookie scoop onto it. Using the cookie scoop will ensure that you get 20 profiteroles that are as uniform as possible. Bake them in the oven for 20 minutes, then lower the temperature to 325°F and bake for an additional 20-30 minutes, or until the profiteroles feel very light when you pick them up.Once the profiteroles have cooled down, slice the top part of them off. The outside should be nice and crispy, while the inside looks light and airy. 

Fill the bottom half of the profiteroles with the matcha cream and cover them with the top half. Mix together 2 tablespoons of powdered sugar with 1 teaspoon of matcha powder and sift this over the cream puffs shortly before serving. Now enjoy your matcha cream puffs and don’t forget to share with a friend!

For this recipe, you will need the following:

• 1 teaspoon of matcha powder

• 1 teaspoon of orange zest

• 1 tablespoon of tahini paste

• 1 pound of Ghiradelli White Melting Wafers

Put the melting wafers into a glass bowl that can withstand hot temperatures. Grab a saucepan that is slightly smaller than the glass bowl and bring a couple inches of water to a simmer. Place the bowl with the white chocolate on top of the simmering water and occasionally stir as it all melts.

Once every few wafer chunks are left in the bowl, take it off the saucepan and let the residual heat melt what is left. Separate 1 tablespoon of the melted white chocolate into a small bowl. Pour the rest of the white chocolate onto a baking sheet lined with parchment paper and spread it into an even layer. 

Add the matcha powder and tahini to the tablespoon of white chocolate. Stir and incorporate it all together well so you can use a spoon to put dollops of this mixture into the layer of white chocolate on the baking sheet. 

Once the dollops are placed where your heart desires, use a butter knife or chopstick to make swirling motions through those dollops and make the chocolate look pretty and artistic. Grate as much orange zest as you would like on top of the chocolate mixture on the baking sheet or if you only grated a teaspoon, sprinkle that over it. 

Place the baking sheet in the freezer for an hour until the chocolate becomes a solid bark. Once set, you can break it up into your desired amount of pieces and store it in the fridge, ideally for up to 10 days at most. That’s it! You now have matcha-tahini white chocolate bark.