Matcha Eclairs Recipe

INGREDIENTS:


FOR THE ECLAIRS

• 65ml water
• 65ml milk
• 55g unsalted butter
• 1 tsp caster sugar
• pinch of sea salt
• 100g plain flour
• 4 eggs, beaten

FOR THE CREME PATISSERIE

• 250mL milk
• 3 large egg yolks
• 2 1/2 tablespoons sugar
• 2 1/2 tablespoons plain flour
• 1 teaspoon vanilla bean paste

FOR THE MATCHA GLAZE

• 1 cup icing sugar
• 1/2 tsp matcha powder {or to your taste}
• 30g butter, melted

FOR THE ECLAIRS

1. Preheat the oven to 180 Celsius.
2. Place the water, milk, butter, sugar and salt into a small saucepan and bring to the boil over a medium heat.
3. Take off the heat, tip in the flour and quickly whisk until completely smooth.
4. Return to a medium heat and cook for about 1 minute until the mixture comes away from the side of the pan.
5. Remove from the heat and add to the bowl of a stand mixer with the paddle attachment.
6. With the mixer running on low, gradually add the beaten eggs until you have a smooth consistency.
7. Place the mixture into a large piping bag fitted with a 1.5cm fluted nozzle and leave to cool for 10 minutes.
8. Line a large baking tray and pipe 15 eclairs, each about 10cm long, onto the paper, leaving room for expansion.
9. Bake in the oven for 25–30 {see note} minutes until golden brown, then transfer to a wire rack and leave to cool.

FOR THE CREME PATISSERIE

1. In a small saucepan, bring the milk to a boil over medium heat.
2. Whisk egg yolks and sugar together in a small bowl.
3. Add flour, and mix until smooth and free of lumps.
4. Add about 1/3 cup of the warm milk to the egg-yolk mixture and whisk.
5. Add egg yolk mixture to the saucepan while continually mixing.
6. Return saucepan to the heat and cook, whisking constantly, until creme patisserie thickens and boils, about 1 minute.
7. Add the vanilla and whisk. Remove from the heat and place in a bowl, cling wrap then refrigerate.

FOR THE MATCHA GLAZE

1. Whisk all ingredients together.

TO ASSEMBLE

1. Cut eclairs open {if they haven't been already: see note} and pipe in the cold and whisked creme patisserie using a piping bag and 1.5cm round nozzle.
2. Glaze with the matcha glaze.

Source: Erin Made This 

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