Matcha Eclairs

	Grams	Percentage (%)
Choux Paste
Tegral Choux	500
Oil	225
Water	1100
Choux Paste total	1825
Matcha Cream Custard
Ambiante	500
Cremyvit	375
Water/Milk	1000
Matcha Powder	Q.S
Matcha Cream Custard total	1875
White Chocolate Glaze
Belcolade Blanc Selection X605/G	300
White Chocolate Glaze total	300

Working Method

Choux Paste

Pour the water and oil onto the Tegral Choux Mix.
Mix in planetary mixer with beater for 2 minutes on medium speed.
Scrape down, then continue to mix for 2 minutes on medium speed.
Pipe into desired shape with star nozzle.
Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed.
Bake a further 25 minutes at 180°C with damper open.

Matcha Cream Custard

Whip Ambiante as per instructions. Set aside.
With a whisk, combine Cremyvit, water/milk and matcha powder.
Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous.
Fold Ambiante and Cremyvit together.

White Chocolate Glaze

Melt Belcolade Blanc Selection at 40°C to 45°C.
Dip top side of eclairs.

Assembly

Pipe eclairs with Matcha cream.
Glaze eclairs with melted chocolate.

About this recipe

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