Imagine this: a serene afternoon, the gentle hum of your kitchen gadgets, and the aroma of freshly baked pastry wafting through the air. Today, I had a breakthrough moment as I experimented with matcha and coconut flavors, combining them in a classic French pastry. The result? A stunningly vibrant éclair that not only looks spectacular but also tastes divine.
### Ingredients
**For the Choux Pastry:**
– 1 cup all-purpose flour
– 1/2 cup unsalted butter
– 1 cup water
– 1/4 teaspoon salt
– 1 teaspoon sugar
– 4 large eggs
– 2 teaspoons matcha powder (for a green hue)
**For the Coconut Cream Filling:**
– 1 cup coconut cream (chilled)
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon cornstarch
**For the Matcha Glaze:**
– 1 cup powdered sugar
– 2 tablespoons matcha powder
– 2-3 tablespoons water (adjust for consistency)
### Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Start by making the choux pastry. In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium until the butter melts and the mixture starts to boil. Remove from heat and add the flour and matcha powder all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
Let the dough cool for about 5 minutes. This is where the magic happens—add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but pipeable.
Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each éclair.
Bake for about 25-30 minutes, or until they are puffed up and golden brown. Resist the urge to open the oven door during baking! Once done, turn off the oven and let them cool inside for an additional 10 minutes.
While the éclairs are cooling, prepare the coconut cream filling. In a mixing bowl, whip the chilled coconut cream until fluffy. Gradually add the powdered sugar, vanilla extract, and cornstarch. Continue whipping until well combined and you achieve a light, airy texture. Transfer the filling to a clean piping bag.
Once the éclairs are completely cool, use a sharp knife to make a small slit on the bottom of each éclair. Pipe the coconut cream filling into each éclair until they feel full but not bursting.
Next, create the matcha glaze. In a medium bowl, whisk together the powdered sugar and matcha powder. Slowly add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
Dip the top of each filled éclair into the matcha glaze or use a spoon to drizzle it over the éclairs. Allow the glaze to set for a few minutes.
Serve these stunning matcha éclairs on a beautiful platter, and watch as your guests are enchanted by their vibrant color and irresistible flavor. Enjoy the balance of the delicate choux pastry against the creamy coconut filling, and let the matcha glaze take you to a whole new level of dessert bliss.