How to make matcha eclairs
We might not be living in the Land of the Rising Sun, but that doesn't mean that our city's devoid of matcha fever. The classic green tea has made its way into our lattes, our noodles and even our Hello Panda biscuits. So why fight it? Embrace this matcha éclair recipe from food writer and TV presenter, Donal Skehan. Keep this up and you just might be able to unlock a new level of achievement in your baking expertise.
Note: Make the choux pastry before starting on the matcha crème patisserie and white chocolate glaze
Choux pastry: Here's what you need
60g of Salted Butter
80g Plain Flour, sifted
3 large Free-Range Eggs
Choux pastry: How to make it
1. Preheat the oven to 190 ̊C and line two large baking sheets with greaseproof paper.
2. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until the dough comes together. Place back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat and set aside. Whisk one of the eggs in a small bowl.
3. Add the remaining two eggs to the warm dough, one at a time, beating thoroughly after each until completely incorporated. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. It should just fall from the spoon and be smooth and shiny.
4. Using a spatula, scoop the dough into a large piping bag fitted with a round piping nozzle. Mark 12 x 11cm lines on the baking sheet, leaving about 4cm in between each line to allow for spreading and pipe the dough along the lines.
5. Brush each one with the little leftover beaten egg. Place in the oven at 190 ̊C for approximately 25 minutes or until they have risen and are golden and crisp.
6. When cooked, remove the éclairs from the oven and transfer to a wire rack and allow to cool completely.
Matcha crème patisserie: Here's what you need
600ml Whole Milk
1 Vanilla Bean Pod, seeds scraped
120g Caster Sugar
8 Egg Yolks
2 ½ tspn Matcha Powder, sifted
50g Cold Butter, cut into 1cm cubes
Matcha crème patisserie: How to make it
1. Place milk in a medium saucepan with vanilla seeds over a gentle heat.
2. Bring the milk to a fast simmer and then turn off the heat. In a separate bowl, beat egg and caster sugar together and then add sifted corn flour and matcha green tea powder and whisk again.
3. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a gentle heat, beating continuously until it has thickened. Remove from heat and whisk in a lump of butter until it's all incorporated.
4. Transfer the crème patissiere to a cold bowl, create a flat surface with the back of a spatula and cover directly with a cling film and allow to cool completely. Once cooled, spoon into a piping bag with a star nozzle.
5. Pierce the end of each éclair with the end of a spoon and pipe crème patissiere into each éclair.
Matcha white chocolate glaze: Here's what you need
120g White Chocolate, finely chopped
60ml Single Cream
1 tspn Matcha Powder
Matcha white chocolate glaze: How to make it
1. Make the matcha white chocolate glaze by heating the cream in a saucepan, along with sieved matcha powder. As soon as the cream comes to a boil, pour it over white chocolate in a separate bowl and mix well until all the chocolate has melted.
2. Spread it over the eclairs before serving.
See more of our delicious and easy-to-make recipes.
Catch new episodes of Donal's Asian Baking Adventure on Tuesdays starting at 7.30pm on BBC Lifestyle (Starhub Channel 432). Alternatively, you can head over to BBC player.