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Matcha Eclairs

Working Method

Choux Paste
  1.  Pour the water and oil onto the Tegral Choux Mix. 
  2.  Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3.  Scrape down, then continue to mix for 2 minutes on medium speed. 
  4.  Pipe into desired shape with star nozzle. 
  5.  Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6.  Bake a further 25 minutes at 180°C with damper open.
Matcha Cream Custard
  1.  Whip Ambiante as per instructions. Set aside.
  2.  With a whisk, combine Cremyvit, water/milk and matcha powder. 
  3.  Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous.
  4.  Fold Ambiante and Cremyvit together.
White Chocolate Glaze
  1.  Melt Belcolade Blanc Selection at 40°C to 45°C.
  2.  Dip top side of eclairs.
Assembly
  1.  Pipe eclairs with Matcha cream.
  2.  Glaze eclairs with melted chocolate.

 

About this recipe

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