Tuesday, 13 May 2014

Matcha Eclair.

Recently I'm having matcha fever. Matcha pound cake, tart, cheesecake.
Whatever you name it. 

Did I mention before my favourite drink was green tea? I love green tea. 
So to have green tea with my favourite dessert is double joy!

Life is short. Eat dessert.
I mean, really. Eat dessert. But do eat in moderation.

I love these matcha eclairs.
Every bite is filled with soft matcha taste on your tongue. And with the chocolate ganache.
Ummmm... Slurps.

I hope to create more unique eclair flavours. 

How I miss these.
I love the weather yesterday. Makes my photos look great.

Matcha Eclair
Makes about 20 to 25 eclairs

Pate a choux:

9 tablespoons - 72grams all purpose flour or pastry flour
1/4 cup - 60grams milk
1/4 cup - 60grams water 
4 tablespoon + 1 teaspoon - 60grams butter
1/4 teaspoon salt**
1 teaspoon sugar 
2 eggs, at room temperature, light beaten
1 egg white, if needed**
Fine mist spray with some water

Matcha Custard Cream:

1 heapping tablespoon - 10 grams corn flour
1 tablespoon - 10 grams all purpose flour/pastry flour
3 teaspoon matcha powder
3/4 cup + 1 tablespoon - 200grams milk
3/4 teaspoon sugar 
8 teaspoons - 37grams unsalted butter 
Pinch of salt

3 small egg yolks - 45grams 
3 tablespoon - 45grams sugar
3 1/2 tablespoon - 50grams milk

Chocolate Ganache:
1/2 cup - 120grams heavy cream
4 oz - semi sweet chocolate

Pate a choux:

In a small saucepan, combine milk, water, butter, salt and sugar.
Heat the milk mixture until the butter melts completely. 
Remove from stove and quickly add in flour and stir until mixture combines. 
Return the stove and over low heat, stir the mixture until a thin paste forms beneath the saucepan. 
Remove from heat and transfer mixture to a medium bowl. 
Using a rubber spatula, press and fold the mixture slightly to remove heat before adding in beat eggs, about 3 to 5 minutes. 
Slowly add in beaten egg in 4 portions, ensuring each addition is incorporated before adding next. 
Test the consistency of the batter when you finish adding the 3 eggs. 
Using your spatula, scoop some batter up and let it fall, if the batter can drop with 3 seconds and a v shape is left hanging beneath the spatula, you have reach the right consistency. 
Using a pastry bag or ziploc bag inserted with a plain tip, transfer batter and pipe out 3 inch long, leaving a 1 inch gap between the choux pastry as they will expand during baking on baking tray lined with baking paper/parchment paper.
Spray the choux with water to prevent drying. 
Bake in preheated oven 400F/200C for 10 minutes. 
Lower temperature to 350F/180C and bake for another 20 minutes. 
Remove from oven and let cool on wire rack.

Matcha Custard Cream:

Sieve corn flour, all purpose flour and matcha powder together. Set aside.
In a saucepan, simmer 200grams milk, 3/4 teaspoon sugar and butter over medium heat until butter and sugar is melted and dissolved. Set aside.
In a mixing bowl, whisk egg yolks with 3 tablespoon sugar until light and pale. 
Add in flour mixture and whisk until incorporated. 
Add 50grams milk and mix well. Add the mixture from saucepan slowly and stir well. Be careful not to cook the eggs. 
Strain mixture back into the same saucepan and place over medium low heat stirring and whisking vigorously until mixture is thickened. Be very careful and watch closely as you may burn the custard.
The mixture will bubble at the centre. Remove from heat and transfer to a baking pan or flat tray lined with cling wrap. 
**This is my new way of letting it cool faster.
Pour custard onto the baking tray lined with cling wrap and let it cool. 
Or you can choose the ice bath  method. 
Let it cool before placing in refrigerator to chill.

Chocolate Ganache:

Place chopped chocolate in a heatproof bowl.
In a small pot, bring the heavy cream to a boil.
When it starts to boil, turn off heat and pour the cream into the bowl of chocolate.
Let it stand for 10 seconds before stirring the mixture until it becomes smooth.


1/2 cup - 120ml Heavy whipping cream

Whip heavy whipping cream to stiff peaks form and fold in to the matcha custard cream. 
Leave in the fridge to cool first before using.
Cut the choux pastry sideways or you can choose cut a hole on top of the choux puff for pipping in the pastry cream. 
Fill your pastry cream in a pastry bag filled with a small plain tip or open star pipping tip
Pipe filling into the empty pastry shell and dip chocolate ganache on top of the pastry shell. 
Place elcair on a tray and let it cool in the fridge for about 30 to 45 minutes before storing.


**You can make the custard cream the night before as custard cream needs to be chilled before using.
**For pate a choux, if you are using salted butter, do omit the salt.
**Egg white for the pate a choux can be added a little at a time to achieve the right consistency. Do not over add the eggs. If it becomes too soft, you will need to discard the whole thing and redo again. 
**When lowering the oven temperature for pate a choux, do not be tempted to open the oven door as this will cause the puffs to sink.

Slightly adapted from Tanoshii

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