Matcha eclairs

Matcha eclair recipe, an oriental twist on French classic.

Matcha eclair recipe. Combining the delicacy of this classic French pastry classic with the unique flavour and bright colour of matcha tea powder. If you haven’t worked out by now that I love choux pastry eclairs by now you definitely haven’t been paying attention! I adore eclairs, if you haven’t tried my maple eclairs or my coffee eclairs yet you are missing out. This recipe utilises my classic choux pastry recipe and filled with a matcha infused whipped coconut cream. The eclairs are topped with a vibrant green matcha icing made with powdered sugar, matcha and coconut milk to give its vibrent green colour and creamy taste.

Matcha eclairs

I love matcha. I have been trying to recreate a matcha ice cream a chef I used to work with used to make. He made a vegan ice cream made with matcha and coconut milk but without an ice cream maker I have been failing miserably. The great thing about matcha is that although a 100g bag is quite expensive for what it is. Just a teaspoon is needed to provide the vibrant colour and distinct flavour because it is so powerful.


I always recommend buying matcha from Amazon. Although there are a few high street stores that sell it, I find that they are incredibly expensive for only a tiny amount. If you have a local Asian grocery store near you take advantage of this but please don’t be tempted to get yours from the high street or supermarket.

Matcha eclairs

Matcha Eclairs

Choux pastry eclairs filled with matcha cream and matcha icing. 
Course: Dessert
Keyword: choux pastry, eclairs, matcha

Ingredients

For the choux pastry

  • 65 gplain flour sifted
  • pinch of salt
  • 50 g unsalted butter diced
  • 2 eggs beaten

For the filling

  • 200 ml whipping cream
  • 1 tsp matcha powder
  • 5 tsp icing sugar sifted
  • 1 tsp vanilla extract

For the icing

  • 200 g icing sugar sifted
  • 1 tsp matcha powder
  • 50 ml coconut milk

Instructions

  • Preheat the oven to 200C. Line a baking tray with grease proof paper and spray with non stick cooking spray.
  • Sift the flour onto another sheet of grease proof paper.
  • Put 120ml water into a medium pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate.
  • Quickly bring the mixture to the boil and tip in all the flour in one go.
  • Remove the pan from the heat and beat vigerously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth dough.
  • Put the pan back on a low heat and beat the dough for about a minute to cook the dough.
  • Tip the dough into a large mixing bowl and leave to cool until tepid.
  • Beat the eggs in a bowl then gradually beat them into the dough with an electric whisk or a wooden spoon, beating well after each addition. The dough should be very shiny and paste-like.
  • Spoon the pastry into a piping bag fitted with a 1.25cm plain nozzle and pipe 10cm lengths onto the greased baking tray.
  • Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes.
  • Then, without opening the door, reduce the oven temperature to 170C and bake for 10 minutes, or until golden-brown and crisp.
  • Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.

For the matcha whipped cream

  • Whip the cream with the sugar, matcha and vanilla extract in a bowl until just stiff.
  • Fit a piping bag with a pastry filling nozzle and fill with cream.
  • Once the éclairs have cooled, insert the nozzle into the hole you created for the air to escape and pipe in the whipped cream. Fill the eclair completely.

For the icing

  • Add the matcha and icing sugar to a bowl and one by one add a tablespoon of coconut milk. Mix well in between each addition until you have a thick yet still pour-able icing.
  • Dip each eclair into the icing so that the icing coats just the top side of the eclair, once coated leave the eclairs on a wire cooling rack for the icing to set.
  • Decorated with anything you like, coconut shavings work well or more matcha powder also looks lovely.
Matcha eclairs

Shop this recipe

And there you have it, my matcha eclair recipe. If you make this recipe I want to know how they turn out! Let me know how it goes by tagging @whatseatingmanchester in your social media post, I want to see your bakes!!

For more baking inspiration check out my blog or Pinterest.

Sarah xx

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