We’re revisiting my pâte à choux recipe today, turning it into French eclairs with a Japanese twist. Choux pastry is a super adaptable; you can pipe them into small rounds, logs, and even into a ring. You can stick to the traditional route and fill the pastry with vanilla cream, or you can be creative and make a flavored filling. As things warm up and the strawberries are starting to look good, a strawberry and rose-flavored cream combination may be a possibility too! Today’s recipe combines two popular Japanese dessert ingredients: matcha green tea and azuki beans.
Now, just to be clear, the matcha I used here is an unsweetened green tea powder, not to be confused with powdered green tea mixes. Matcha powder usually comes in a small tin, with a vacuum sealed packaging inside to preserve its flavor. It is also vibrant and concentrated in color. Powdered green tea mixes, on the other hand, are pale in color and are often used to make iced green tea or green tea lattes (you don’t want to use that because they are usually sweetened).
Instead of making the eclairs into log shape, I kept them on the petite side and piped three connecting rounds with a star tip for the aesthetic factor. They are a suitable treat for dessert parties and afternoon teas!