Matcha Eclairs

French's pastries and sweets are very famous and eclair is one of them. Eclairs are usually filled with custard cream filling or butter cream with vanilla, chocolate or coffee flavor. Matcha is ground processed green tea, very famous in Japanese tradition and culinary culture, it is believed that matcha has healthy benefits. Matcha in Japan is used for making desserts such as mochi (glutinous rice ball), cakes, milkshake, ice cream, etc.

For this recipe, could I say that it is a combination between French and Japanese? Eclairs and matcha (green tea), yum! Choux pastry filled with green tea flavor custard and green tea glaze. I use matcha powder from Tee Geschwendner and I am satisfied with the taste and the quality 🙂 If you're a matcha fans, you should try this recipe!

Matcha Eclairs (Photo credit : Veronica)
Matcha Eclairs (Photo credit : Veronica)

Matcha Eclairs

Makes 16 eclairs

You need :
a baking pan lined with a non-stick parchment paper
a medium size disposable piping bag (without tip), cut the end of the bag to make 2 cm diameter
a medium size sauce pan
a small size sauce pan

Pastry :
200 ml milk
50 gr butter
2 tbsp sugar
108 gr all purpose flour
pinch of salt
3 eggs

Filling :
200 ml milk
2 tbsp corn starch
1 tsp matcha powder
1 tsp vanilla paste/extract
1 egg or 2 egg yolks
1 tbsp butter

Glaze :
50 gr confectioner sugar
½ tsp matcha powder
1½ tbsp milk

To sprinkle :
chopped hazelnuts or almond slices

Steps :
Preheat the oven into 210 degree Cel (fan oven). Mix together flour and salt. Set aside.

Into a medium size sauce pan, add in butter, sugar and milk. Stir them and bring them to boil over medium-high heat, turn off the heat. Then add in flour and mix them with a wooden spoon until become a dough ball (the dough doesn't stick on the pan).

Add in eggs one by one into the dough ball, then stir them quickly after every addition (otherwise it will become scramble eggs). Transfer the sticky dough into prepared piping bag.

Pipe the dough onto prepared baking sheet into "hot dog shapes" (about 7 cm long). Leave about 3 cm space between them. Bake until they rise and become golden brown in color, it takes about 20 minutes (or depends on your oven). Do not open the oven door before finished.

Turn off the oven then take them out from the oven and leave to cool.

For the filling, add in all ingredients except the milk into a small size sauce pan, stir with a balloon-whisk. Pour in the milk little by little and continue whisking until all combined . Cook over medium heat and keep whisking gently until simmers and thickens. Turn off the heat and set aside to cool.

For the glaze, mix all ingredients together in a flat plate until incorporated.

Cut the eclairs shell in half lengthwise with a sharp knife without separating both sides. Fill with custard. Repeat until all finished. Dip each eclairs onto the glaze. Sprinkle with hazelnuts or almonds.

Serve chilled.

Recipe by Veronica

 

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