-
1
First, sift 100 grams of low-gluten flour to remove large particles, and set aside for later use. -
2
To make puff bodies, put together 160 grams of water, 80 grams of unsalted butter, 2 grams of salt, and 10 grams of white sugar. -
3
Boil over high heat for 10 seconds, wait until the butter and sugar are completely melted, then turn off the heat. -
4
Add 100 grams of sifted low-gluten flour. -
5
Use a spatula to mix quickly until there are no dry powder particles. -
6
Then turn on the lowest heat and slowly stir-fry the dough with a spatula for about 2-3 minutes, until the surface of the dough is shiny. (If the pan is not non-stick, just fry until there is a white film on the bottom of the pan) -
7
Spread the fried dough in a basin and let the temperature of the dough drop slightly to prevent the dough from being too hot and directly cooking the egg liquid. -
8
Add 140 grams of egg liquid at room temperature in 5-6 batches and mix well. You can use a spatula or an electric egg beater to mix well. Be sure to beat evenly each time before adding the egg liquid. -
9
Note: You don’t need to add all the egg liquid, you can leave it. It mainly depends on the state of the batter. It is neither too thin nor too dry. If it is too thin, the puffs will not be able to hold up and will collapse. If it is too dry, it will swell. Can't get up. -
10
StirringWhen the batter is lifted up with a spatula, the batter breaks off and there is an inverted triangle of batter on the spatula. -
11
Pour the batter evenly onto the baking sheet, leaving some room for expansion between each one. -
12
Finally, take a spoon with water on the back and flatten the sharp corners. Note: If the baking pan is big enough, the batter can be squeezed out longer and it will look better. -
13
Preheat the oven to 180°C in advance, put in the puffs and bake for 25-30 minutes. After baking, simmer for 5 minutes before taking them out. (Note: Remember not to open the oven when baking to prevent the puff shells from shrinking when cold.) -
14
Take out the baked puffs and let them cool completely. -
15
Poke 2-3 small holes in the bottom of the puff to facilitate squeezing out the cream. -
16
Next, we make the matcha cream filling, take 30 grams of white chocolate and 40 grams of light cream, and melt them in hot water. -
17
Add 6 grams of matcha powder, stir until the matcha is completely melted and the color is uniform, let cool and set aside. -
18
Beat together 160 grams of whipping cream, 20 grams of sugar, and matcha chocolate paste. -
19
Beat until 6-7 minutes and smooth. Can be used directly or refrigerated for later use. -
20
Squeeze the cream into the puffs, then refrigerate the puffs until ready to use. -
21
Next, make the crispy crust on the surface. Add 10 grams of coconut oil and 3 grams of matcha powder. Stir until the matcha powder is completely dissolved. Note: Coconut oil will condense at low temperatures and can be melted with water. -
22
Chop 80 grams of white chocolate and add melted matcha coconut oil. -
23
Stir in hot water until the chocolate is completely dissolved. Note: You can sift to remove large particles and the chocolate will be smoother. 
24
Stir in hot water until the chocolate is completely dissolved. Note: You can sift to remove large particles and the chocolate will be smoother.-
25
Wait until the temperature of the chocolate drops slightly and the fluidity looks slightly thicker. Put the refrigerated puffs in and cover them with chocolate paste. Lift them up to let the excess chocolate paste drain off. Then place on a cooling rack. -
26
While the chocolate on the surface has not yet solidified, add some chopped almonds to garnish. -
27
Matcha eclair, complete O(∩_∩)O -
28
The rich matcha flavor from the inside out will satisfy every matcha-loving taste bud. -
29
The fresh matcha cream, crispy chocolate coating and puff shell are blended together to exude a rich matcha aroma. -
30
Take one bite and conquer your taste buds immediately.