This recipe came to me when I was looking at pairing two strong, similar and complimentary flavours together, these being Green Tea (a core Asian slightly bitter tea) with pistachios (core Middle East staple nut).
To balance out the savouriness on the palette I then introduced the integration of white chocolate.
Though the mix of Asian, Middle Eastern and French (the origin of Eclairs ) palettes sounds bazaar and all over the shop this little treat is super tasty, delighting all that experience its uniqueness.
- 90g butter
- 250g water
- 150g flour
- 1 tbsn sugar
- ¼ tsn salt
- 4 eggs
Filling & Icing:
- 400g cream
- 100g pistachios
- 45g Matcha
- 50 icing sugar
- 120g choc
- 40g butter
- Pre-heat the oven to 200c degrees and place baking paper on 2 large baking trays.
- Place the butter and water into a saucepan and stir on a medium heat until bubbles start to form.
- Combine the flour, sugar and salt into a bowl and stir to combine.
- Add the flour mix to the water mix and stir constantly with a wooden spoon until the mix comes away from the sides of the pan in a ball.
- Remove the saucepan off the heat and leave for 5 minutes, allowing for the pastry mix to cool.
- Beat the eggs in a bowl with electric beaters. Following add the pastry mix beating until the egg is fully combine and incorporated.
- Fit a pastry bag with a 3cm tub nozzle and pipe 12cm pastry strips 3cm apart onto the baking paper. Cut the pastry ends with a wet knife.
- Bake pastry in the oven for 10 minutes.
- Turn the oven down to 190c degrees and bake for a further 20 minutes, or until the pastry is puffy and golden brown.
- Turn off the oven and cut the éclairs in half horizontally. Following remove some of the pastry soft center from the éclairs.
- Place the eclairs back in the oven for a further 10 minutes to dry out.
- Following leave the éclair shells aside to cool completely.
- To make the filling beat the cream until soft peaks form.
- Place the pistachios into a food processor, blitz to a finely diced consistency.
- Add 25g of the Matcha powder, the icing sugar and 70g of the pistachios into the whipped cream, beat until combine and firm peaks form.
- Spoon the cream filling into the middle of half of the éclairs where you previously removed some of the centre. Top the cream filling with the remaining eclairs.
- To make the ganache icing place the butter and chocolate in a saucepan on a low heat and stir until melted, combine and glossy.
- Add 20g of the remaining pistachios to the ganache with the remaining 20g of Matcha powder, stir until well combined.
- Spoon the ganache icing over the top of the éclairs.
- Place eclairs in the fridge to set the ganache icing for a minimum of 30 minutes.
- Sprinkle the remaining 10g of pistachios on the éclairs and enjoy.
- Matcha powder is green tea powder, the same powder used to make green tea ice-cream.
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