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
  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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