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Sunday, June 26, 2016

Strawberry Matcha Éclairs

Well, since my Totoro puffs didn't turn out the way I imagined them to, I thought I would work on some éclairs instead. The good thing is, the choux dough recipe is the same (so refer back to the Totoro post), the only thing you do differently is how you pipe them out.
And you know what? You're supposed to use a star tip, but I couldn't find mine. It's probably at my parent's house - all my baking supplies are now split apart because my condo can't fit everything. But the éclairs turned out just fine with a round piping tip.
After the éclairs cool, cut them in half so that you have your elongated boats. If you made the choux dough correctly, the interiors should be semi-hollow.
It's strawberry season again (yay) so I chopped them up into tiny little cubes. Then sprinkled a teaspoon of sugar on it, gave it a toss, and had it macerate for a bit. It's sitting in a sieve so that any excess liquids can drain off.
Using tiny dessert spoons, I filled the with the strawberries I so painstakingly sliced.
Then came the fun part, decorating with matcha buttercream! I was originally going to make matcha pastry cream, but realized I finished using all the milk on the choux dough. Oops! Oh well, it worked out in the end as buttercream is so much easier to make and also pipes out beautifully.
Doesn't the smooth matcha buttercream look like avocado? In fact, these éclairs remind me of sub sandwiches or avocado toast. I know you're supposed to put the tops back on the éclairs . . . but they're so much prettier when they're like an open-faced sandwich!
You can also pipe the buttercream in first and then top it with strawberries. Don't forget to decorate! I had sprinkles and milk chocolate crispearls on hand. You can also switch out your piping tip for different designs.

Howard's colleagues are going to have a happy Monday eating these (I hope)! There's too many for Howard and I to finish. There's also a key lime pie in the freezer, but more about that later.

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