Baking - Brunch - Dessert

Matcha Eclairs

September 24, 2015

Matcha Eclairs-7

I think what I am about to say is some kind of foodie sin. Are you ready?

I don’t think I like matcha.

I want to love it. I want to love it so bad. But, I don’t think I do. I mean, look how pretty it is? That beautiful green hue makes me happy just looking at it. But the taste? I can’t.

I was sent some matcha tea powder which had me all: Yay! It’s so pretty! I’m going to make a latte!

The latte went unfinished as a I put out the call to Instagram for suggestions how I can better enjoy matcha. Sye suggested eclairs and I obeyed.

You might be concerned about my posting a matcha eclair recipe when, in fact, I do not like matcha. But the thing is this: peeps love matcha. Plus I agonised over the eclairs, cooked, cleaned, took the photos and did I mention how pretty it is?

P.S. I may or may not have had one two eclairs. To be sure.

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Matcha Eclairs
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  1. 65ml water
  2. 65ml milk
  3. 55g unsalted butter
  4. 1 tsp caster sugar
  5. pinch of sea salt
  6. 100g plain flour
  7. 4 eggs, beaten
  1. 250mL milk
  2. 3 large egg yolks
  3. 2 1/2 tablespoons sugar
  4. 2 1/2 tablespoons plain flour
  5. 1 teaspoon vanilla bean paste
  1. 1 cup icing sugar
  2. 1/2 tsp matcha powder {or to your taste}
  3. 30g butter, melted
  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.
  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.
  1. Whisk all ingredients together.
  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.
  1. You're after a hollow, dry eclair- if you're finding it hard to achieve this, you can cut open the eclairs and allow them to bake for 5- 10 minutes cut open.
Adapted from Raymond Blanc
Adapted from Raymond Blanc
erin made this
Matcha Eclairs-11


30 thoughts on “Matcha Eclairs

      1. Samantha - PlanetBakeLife

        If I see it, I will definitely give it a go! I haven’t seen it widely available here in NZ so perhaps I’d need to find it online in which case I’ll see if I can find it at a cafe in something so I can try it without wasting a purchase.

  1. Ruby

    They look so sweet. Peeps do love matcha it is true. my sister is one of them – a complete matcha nutcase. I am not completely sold but i think these could probably convert me.

  2. Claudia Brick

    Actually with you on this one – have never really been a tea fan, let alone green tea, so the matcha flavour just really doesn’t do that much for me. In saying that, these eclairs look perfect and your photos are absolutely stunning – who know, I might even be converted by them! 🙂

  3. Pingback: I'd Eat That -

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