Tuesday, May 2, 2017

Matcha Green Tea Crunchy Eclairs

One day I was really craving a good matcha dessert so I mash 2 of my favourite desserts into one and made up the recipe along the way. 
It turn out pretty good if I have to say*lol* But because it was a sudden craving, some of the store-bought items I have laying around end up part of the recipe. It just saves a ton of time to ease that crave, so feel free to do every part from scratch!

Sometimes I feel like I rant on stuff that is pretty meaningless... and it is quite sometime I haven't post any new recipes here because of the whacky video schedule we have. So without further ado, lets go straight into the recipe and not dangle the carrot any longer!

Infographic Recipe will be updated soon!

Matcha Crunchy Éclair
Yields a dozen

30g (2 tbsp) Butter, soften
20g (5 tsp) Granulated sugar
30g (1/4 cup) Bread flour
2g (1/2 tsp) Matcha powder, sifted
15g (2 tbsp) Almonds, chopped

Choux Pastry:
120g (1/2 cup) Water
80g (2/3 cup )AP flour, sifted
60g (1/4 cup) Butter
5g (1 tsp) Granulated sugar
Pinch of salt
2 Eggs

Matcha Cream Filling:
500g (17.6 oz) Pastry Cream (You can use a homemade recipe or store-bought)
250g (1 cup) Heavy cream, very cold
35g (3 tbsp) Matcha powder,sifted
Hot water

1. Cream butter and sugar together
2. Add in flour and matcha powder, fold until combine
3. Roll it flat between plastic wrap and refrigerate for 10 min
4. Sprinkle chopped almonds on top of the dough and lightly press it in
5. Wrap it back and refrigerate for 1-2hours

1. Add 2 tbsp of hot water into the matcha powder and stir it into a paste
2. Add more water, 1 tsp at a time, if it is too dry to form a paste
3. Mix the paste with small amounts of pastry cream to lighten it
4. Combine both together and stir until smooth
5. Whip the heavy cream into stiff peaks
6. Fold the whipped cream into the pastry cream in 3 additions
7. Cover it with plastic wrap and refrigerate it until use

1. Preheat the oven to 200°C (400˚F)
2. Heat water, butter, salt, sugar until boiling
3. Turn off heat, quickly add in the flour and stir vigorously until it forms a dough
4. Turn the heat back on to medium and dry out the dough, keep stirring constantly
5. Transfer the dough to a cool bowl and stir it a bit to let it cool down
6. Incorporate the eggs one at a time and mix until everything is smooth
7. Fit a star tip into the piping bag and fill the choux dough into the bag
8. Pipe 8cm (3 inch) straight lines on a silipat or parchment paper, until all batter is used up
9. Dip fingers into cold water to round out the tips
10. Cut the ready-made craquelin dough into rectangle strips around the size of the piped choux
11. Lay the dough above the choux and lightly press it down
12. Bake for 20 minutes and turn down the temperature to 180°C (375˚F) and continue baking for 20 minutes
13. Poke a hole in the side with a skewer to let the steam out
14. Let the puff cool completely on a rack
15. Pipe the matcha cream filling in just before serving

I. If choux is not dried enough, let it dry in a 150°C oven for a couple more minutes
II. The craquelin and almonds add crunch to it, if you are allergic to nuts you can skip it, but it will taste slightly different
III. We use store bought pastry cream which is quite sweet, if you are using homemade, you might have to add a little powdered sugar to the whipped cream for extra sweetness
IV. Matcha is a type of green tea and comes in powder form, can be bought in Asian markets and Tea stores

Links to Supplies:
Kitchenaid Hand Mixer
Long Piping Tips
Quarter Sheet Pan
Matcha Tea Powder
Silicone Mat

Hope you guys enjoy this weeks [How To's]

See  you next week :)


1 comment:

  1. good work i like your recipe please i want the recipe of the moon cake