Matcha Glazed Chocolate Eclairs/Cream Puffs

 

I combined 3 recipes to make Matcha-glazed chocolate eclairs: Dorie Greeenspan’s recipe for chocolate éclairs, Tartine Bavarian cream for the filling, and Food Republic’s recipe for matcha glaze.  Next time, I want to try just making these into cream-puffs and I may try making the Food Republic recipe. I also want to try Dorie Greenspan’s coffee eclaire recipe. If I bake them as cream puffs, will bake it at 425 F for 10 min and then 375 for 8 min (which is what I did with the Tartine cream puffs).   

Chocolate Eclairs (~adapted from Dorie Greenspan’s cookbook Baking with Dorie)

Ingredients

½ cup flour

1 ½ teaspoons unsweetened cocoa powder

¼ cup milk

1/3 cup water

½ stick unsalted butter cut into pieces

1 tablespoon sugar

½ teaspoon fine sea salt

2 large eggs

Directions

Preheat over to 425 degrees F.

Whisk flour, cocoa powder.

Combine milk, water, butter, sugar, and salt in medium saucepan and bring to boil over medium heat. When butter is melted, add the flour all at once. Keep mixing with a wooden spoon in a circle until the dough pulls away.

Remove pan from heat. I left it cool for a few minutes. Then quickly add the egg one at a time and continuing to mix the dough with the wooden spoon until the egg is completely incorporated. The dough should be shiny.

Put the dough into a ziploc bag and pipe it onto a parchment paper on baking sheet.

After putting the pan in the oven, immediately lower the temperature down to 375. Bake for 25 min. Then turn off the oven and then keep the pan in the oven with the door slightly ajar for 10 min. Let cool completely before glazing.

Bavarian cream filling: Tartine Bavarian cream

Matcha Glaze (Bake Up These Mean, Green Matcha-Chocolate Éclairs - Food Republic)

Matcha glaze (made half of this recipe. Used 2 teaspoons of water. Next time, use less)

·        1/4 cup unsalted butter, melted and warm

·        1 tablespoon light corn syrup

·        1 cup powdered sugar

·        4 to 5 teaspoons water

·        1/2 teaspoon matcha

·        Matcha for sprinkling

For the glaze

1.    In a shallow bowl that is wide enough to dip an éclair, whisk the melted butter, corn syrup, and powdered sugar until smooth. Whisk in the water and matcha until you get a good glazing consis­tency. It should be fluid but thick enough to coat the tops of the éclairs with a thin opaque coating. (If it’s too thick, stir in hot water, ½ teaspoon at a time, until it thins out. If it’s too thin, stir in a little more powdered sugar.)

2.    Gently whisk the pastry cream to smooth it to the consistency of pudding. Then use one of the following methods to fill the éclairs.

 

Assemble eclairs

1.      Split the eclairs in half

2.      Glaze the top half with matcha glaze

3.      Pipe Bavarian cream filling on the bottom half and top with the half that has the matcha glaze.