The grassy, slightly bitter, mineral taste of matcha balances the creaminess of eclairs - it's a cross-cultural flavour match made in pastry heaven.
- 60 g of salted butter
- 130 ml of water
- 80 g of plain flour, sifted
- 3 large free-range eggs
Matcha crème pâtissière
- 600 ml whole milk
- 1 vanilla bean pod, seeds scraped
- 120 g caster sugar
- 75 g cornflour
- 8 egg yolks
- 2½ tsp matcha powder, sifted
- 50 g cold butter, cut into 1 cm cubes
Matcha white chocolate glaze
- 120 g white chocolate, finely chopped
- 60 ml single cream
- 1 tsp matcha powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the choux pastry, preheat the oven to 190°C. 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 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 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 about 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 a 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. To make the crème pâtissière, place milk in a medium saucepan with vanilla seeds over a gentle heat.
7. 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 cornflour and matcha green tea powder and whisk again.
8. 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 time until it's all incorporated.
9. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and cover directly with cling film and allow to cool completely. Once cooled spoon into a piping bag with a star nozzle.
10. When cooked, remove the eclairs from the oven and transfer to a wire rack and allow to cool completely.
11. To make the matcha white chocolate glaze, heat 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.
12. Pierce the end of each eclair with the end of a spoon and pipe crème pâtissière into each eclair. Spread a little matcha glaze over the top of each eclair.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.