matcha cream and dark chocolate eclairs

Photos of completed eclairs are over here.

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CHOUX PASTRY

227 g water
113 g unsalted butter (particular favorites are Plugra and Kerrygold)
3/8 tsp kosher salt (I recommend, and this recipe is formulated for, Diamond Kosher)
149 g all-purpose flour (note that this recipe is written for King Arthur)
4 large eggs

Preheat your oven to 425 F/218 C. Line two sheet trays with parchment paper or silpats.

In a medium saucepan, combine the water, butter, and salt. Heat, while occasionally stirring, until the butter has fully melted and it comes to a full boil.

Remove the pan from heat and add the flour all at once. Stir aggressively. Return the pan to the heat and cook over medium heat while stirring continuously. Cook until the mixture smooths and it follows the spoon around the pan. This should take 30 seconds to 1 minute.

Allow the mixture to cool. Then place the dough in a stand mixer with the paddle attachment. Mix on a low speed while incorporating eggs one by one. It's gonna look messed up and curdled for a hot minute but keep mixing until it smooths out to a nice velvet dough.

Fill a piping bag with pate a choux and fit with a size 6 round or star pastry tip. Pipe in even lines approximately 5 inches long. Allow 2 inches between each line.

Bake for 35-40 minutes or until eclair shells are a dark golden brown and crispy-firm to the touch.

MATCHA PASTRY CREAM

1.5 cups whole milk
1/4 cups flour
1/2 cup sugar
1/4 tsp salt
4 egg yolks
2 tbsp powdered culinary-grade matcha

Heat milk in saucepan to just under boiling. Whisk together remaining ingredients (except matcha) in a large bowl. Slowly, while mixing, add heated milk to mixture. Once fully added, return mixture to pan over medium heat and whisk constantly until thickened. Strain into separate bowl. Mix in matcha. Spread out on silpat or parchment and cover with plastic wrap to prevent forming a skin. Once cooled, place in pastry bag and pipe into cooled eclair shells.

DARK CHOCOLATE GANACHE

1/2 cup heavy cream
1/2 cup dark chocolate chips

Melt chips over a double boiler. Mix in heavy cream. Dip tops of filled eclairs in chocolate. Sit in a cool place to allow to set.

submitted by /u/installmentplan
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