MATCHA WHITE CHOCOLATE ÉCLAIR
Fill a piping bag with the Matcha cream and fill the eclairs. Dip the top of each eclair into the fondant icing
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Ingredients
- 12 Portions
- Choux Pastry
- 125ml Milk
- 125ml Water
- 1 /2 tsp Salt
- 1tsp Sugar
- 115g Unsalted butter, cubed
- 140g Plain Flour
- 3 Eggs (about 165g in total)
- Matcha White Chocolate Cream
- 240ml Cream
- 5g Green Tea Matcha Powder
- 50g White Chocolate, finely chopped
- Matcha Fondant Icing
- 240g Neutral Glaze
- 110ml Cream
- 120g White Chocolate
- 5g Matcha Powder
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