Green Tea Éclair
Another my favorite…
I think baking Éclair is similar to Baguette.
Simple ingredients & procedures, but difficult to make well.
I wanted to see if I could bake nice Éclair in my oven!
Usually, I use the convection oven to bake Pâte à Choux, but it came out really well with my regular home oven!
I was very happy with this result :-)
This time, I decided to make the green tea cream for the filling and added a little bit of the dark rum into the green tea cream.
Trust me! The dark rum goes well with the green tea!
It gives the cream a ton of flavorful kick!
Pâte à Choux
Makes 10 pieces Éclair
4 – 5 pieces Eggs
120 g Butter
140 g Milk
140 g Water
3 g Salt
6 g Granulated Sugar
160 g Flour
200 g Milk
60 g Granulated Sugar
40 g Egg Yolks
16 g Flour
8 g Butter