Strawberry-matcha eclairs
Servings Prep Time
10eclairs 2hours
Servings Prep Time
10eclairs 2hours
Ingredients
Choux pastry
Matcha cream
Strawberry compote
Instructions
Choux pastry
  1. Heat the water, butter, sugar and salt.
  2. Bring the mixture to a boil, remove from the heat and add the flour while stirring (always off the heat).
  3. Allow the dough to dry out for a few minutes over medium heat, stirring constantly.
  4. Remove the dough from the pan, place it in a bowl and let it cool for at least 20 minutes.
  5. Once at room temperature, place the dough ball into a mixing bowl. Add the eggs one by one on medium speed.
  6. Remove the dough when it is uniform and sticky. Place it in a piping bag and pipe the éclairs on a baking sheet.
  7. Bake for 15-20 minutes at 180°C, fan oven.
Matcha cream
  1. Take 30 cl of whole cream and dilute the matcha in it. Beware, there should be no lumps!
  2. Place all the ingredients in a mixing bowl, including 30 cl of diluted matcha, then whip until the cream is well set.
  3. Place into a piping bag and set aside in a cool place.
Strawberry compote
  1. Wash then cut the strawberries into pieces.
  2. Place the strawberries in a bowl, add the sugar.
  3. Cover and chill for 30 minutes in the fridge.
Assembling the eclairs
  1. Once cold, cut the eclairs in half.
  2. Place a thin layer of cream on the bottom of the eclairs.
  3. Place the strawberry pieces onto the cream.
  4. Add the cream as desired.
  5. Cut a few strawberries for decoration and cover the top of the eclairs.
  6. Sprinkle with icing sugar.
Recipe Notes

Get all the ingredients you need at Farmy!