Recipe for Matcha Tea Éclair

Choux pastry: It is important to prepare your éclairs by starting with the choux pastry, as it needs to puff up during baking: your éclairs depend on this step: Preheat your oven to 190°C. Pour the milk, water, butter, and sugar into a saucepan and bring to a boil. Add the flour, stirring for 3 minutes to dry the mixture: the dough should pull away from the sides and become compact.

Add the eggs while stirring vigorously between each egg. To know if your dough is ready: lift it up, if it forms a ribbon, you're good to go! Transfer your dough into your piping bag. On a sheet of baking paper, make sticks of dough about 10 cm each. This step takes 15 minutes: Bake them in the preheated oven at 190°, after 8 minutes open the oven door and wait 7 minutes. Remove the sticks and let them cool.

Pastry cream: In your saucepan, pour in the milk and add 80g of sugar and all of the cornstarch. Whisking, bring it all to a boil. In your bowl, whisk the egg yolks with the remaining sugar: pour a small amount of the hot milk and add everything to the saucepan, cooking it all on low heat while whisking.

Put your cream in a container, flavor it by adding culinary matcha, and place your container in a bowl filled with ice for 3 minutes. While whisking vigorously, add the butter to your cream. Your pastry cream is ready!

Filling the éclairs: Fill your piping bag fitted with a nozzle with your pastry cream. Turn a stick of dough upside down and pierce it using the nozzle, then fill your éclairs with matcha pastry cream.

To finish the icing: Gently melt the fondant with culinary matcha, then glaze the tops of your eclairs. You're all set!