Save A silky, aromatic custard infused with roasted hojicha tea, perfect for filling cream puffs, éclairs, or layering in refined desserts. The toasted tea lends a nutty, mellow flavor and subtle smokiness to classic crème pâtissière, creating a sophisticated Japanese-French fusion profile.
Save This recipe offers a medium difficulty level and yields approximately 2 cups of cream, enough to fill about 12 standard cream puffs. With a total time of 2 hours, including chilling, it is a rewarding addition to any baker's repertoire looking for complex, earthy tea flavors.
Ingredients
- Dairy: 2 cups (480 ml) whole milk, 3 tablespoons (40 g) unsalted butter
- Tea: 3 tablespoons (about 5 g) hojicha loose leaf tea or 3 hojicha tea bags
- Eggs: 4 large egg yolks
- Sweeteners: 1/2 cup (100 g) granulated sugar
- Starch & Flavorings: 3 tablespoons (25 g) cornstarch, 1/2 teaspoon vanilla extract, Pinch of salt
Instructions
- Step 1
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- Step 2
- Add the hojicha tea. Remove from heat, cover, and steep for 10 minutes.
- Step 3
- Strain the milk through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Discard leaves.
- Step 4
- In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Step 5
- Gradually pour the warm hojicha-infused milk into the yolk mixture, whisking constantly to temper the eggs.
- Step 6
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2–3 minutes.
- Step 7
- Remove from heat and whisk in butter and vanilla extract until fully incorporated.
- Step 8
- Transfer pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Step 9
- Chill in the refrigerator for at least 1 hour, or until completely cool and set.
- Step 10
- Before using, whisk briefly to smooth out the cream.
Zusatztipps für die Zubereitung
To ensure a silky finish, whisk the custard constantly while it thickens on the stove. Straining the milk thoroughly after steeping is essential for a smooth mouthfeel without any loose tea leaves.
Varianten und Anpassungen
For a lighter texture, fold in whipped cream before using as a filling. Hojicha powder can be used in place of loose leaf tea; use 2 teaspoons and whisk directly into the milk during the heating phase.
Serviervorschläge
Pair this cream with matcha choux pastry for a double-tea dessert, or use it as a sophisticated layer filling for cakes and tarts.
Save With its deep, roasted flavor and smooth finish, this hojicha pastry cream brings a unique and modern twist to classic dessert preparations.
Recipe FAQ
- → What does hojicha taste like?
Hojicha has a distinctive roasted, nutty flavor with subtle smoky notes and mild sweetness. Unlike green tea, it lacks bitterness and adds a warm, toasty character to the custard.
- → Can I make this ahead of time?
Absolutely. The pastry cream develops deeper flavor after resting. Keep it refrigerated with plastic wrap pressed directly onto the surface for up to 3 days. Whisk briefly before using.
- → Why is my pastry cream lumpy?
Lumps usually form when eggs cook too quickly. Always temper your yolks by gradually whisking in warm milk, and stir constantly while cooking. Straining through a fine mesh sieve also ensures smoothness.
- → Can I freeze hojicha pastry cream?
Freezing isn't recommended as it can cause separation and graininess. The texture won't be the same after thawing. It's best enjoyed fresh within a few days of preparation.
- → What can I use instead of hojicha?
Genmatcha or regular roasted green tea work well. Coffee lovers might enjoy espresso-infused cream, or try Earl Grey for a bergamot twist on the tea-infused custard.
- → How do I know when the custard is thick enough?
The custard is ready when large bubbles form and it holds distinct lines when you drag your whisk through. It should coat the back of a spoon and feel significantly thicker than the milk mixture.