Eclairs are my favorite French dessert. Admittedly, my experiences with French food is limited, but from everything I’ve had the pleasure of trying, eclairs have always been my favorite.
When it comes to “fad desserts,” cupcakes were the thing, and now macarons are trending. A few people suggest that the eclairs will probably be next. I’ve never really cared much for trends and fads with my fashion or food, but this is one that I can stand behind. There are a few pastry chefs who made eclairs with the most delightful flavor combinations. They weren’t shy with their flavor experimentation with bold flavors like hazelnut, balsamic vinegar, and strawberries. This is my homage to them.
The dark chocolate green tea eclairs I’ve made for you are unexpected and hopefully just as bold and daring with the flavor (I’ll let you be the judge on that). Normally, I try to stay away from flavor combinations that may be too out of the ordinary so anyone who may be more tentative with new flavors can use my recipes as launchpads to something a little more daring down the road. Lately though, I’ve been obsessing over matcha powder and these green tea eclairs are truly delightful in taste, and have such an outlandish color that I cannot help but grin with glee at the sight of it. I am a strange person, aren’t I?
Anyway, it is simple enough to make this a regular eclair – just skip the green tea. (I really think you should give it a try though, they tasty).
Don’t have time to make these sweet treats now? Pin it for later!
For the pâte à choux (pastry)
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) whole milk
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup (125 g) all purpose flour, sifted
- 4 eggs, large
For the Green Tea Filling
- ½ cup (100 g) granulated sugar
- 5 egg yolks
- 2 tablespoon all purpose flour
- 4 tablespoon corn starch
- 2 cups (500 mL) whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 2 tablespoons unsalted butter
For the chocolate glaze:
- ¼ cup (60 mL) heavy cream
- 1/4 teaspoon salt
- 4 oz dark chocolate
- 1 tablespoon butter
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Mix the water, milk, butter, sugar and salt together in a medium pot. Bring the mixture to a boil, then remove from heat.
- Add the flour and mix well as you put it back on the heat. Once the dough fully forms and pulls away from the sides of the pot, transfer the dough to a medium bowl and mix in the eggs, one at a time.
- Use a pastry bag with a large round tip filled with the dough (or if you are using a disposable piping bag, cut out the bottom so the opening it about 1/2" wide) to pipe out 5" lengths of dough.
- Bake for 15 minutes, then prop open the oven with a wooden spoon and bake for an extra 25 minutes. Allow to cool on a wire rack.
- While the pastry is baking, mix the egg yolks and the sugar together in a small bowl until light and fluffy. Mix in the flour and cornstarch. Set aside.
- Heat the milk in a saucepan until it boils. Slowly pout about 1/2 cup of the milk into the eggs, stirring constantly. Add the egg mixture into the milk and stir constantly until the mixture thickens.
- Add in the vanilla, matcha powder and butter. Allow to cool.
- Heat the heavy cream and chocolate over low heat until completely melted. Mix in the butter.
- Take the end of a wooden spoon and insert through each of the pastries. Fill a piping bag with the matcha filling and fill each eclair. Dip the tops of each eclair in the chocolate and allow the eclairs to set in the refrigerator for at least 30 minutes to an hour before serving.
Keep refrigerated. Best served same day, but may store up to three days in an airtight container.