Fancy a dessert somewhere between French tradition and a matcha touch? These matcha éclairs pair the delicacy of choux pastry with an intense green-tea cream.
At OhMatchaa!, we love them for their contrast of textures: crisp shell, creamy filling and melting icing. Perfect for treating 10 people or making a splash at teatime.
Want to make this matcha at home?
Our Ceremonial Matcha, hand-harvested in Japan, is smooth and free of bitterness.
Discover our Ceremonial Matcha →🍵 Matcha Éclairs Calculator
Enter the number of éclairs you want to make to adjust the quantities.
| Ingredients | 5 éclairs | 10 éclairs | 15 éclairs | 20 éclairs |
|---|---|---|---|---|
| Water | 50 g | 100 g | 150 g | 200 g |
| Whole milk | 50 g | 100 g | 150 g | 200 g |
| Butter | 40 g | 80 g | 120 g | 160 g |
| Sugar | 1 g | 2 g | 3 g | 4 g |
| Salt | 1 g | 2 g | 3 g | 4 g |
| Plain flour (T55) | 60 g | 120 g | 180 g | 240 g |
| Beaten eggs | 100 g | 200 g | 300 g | 400 g |
| Milk (cream) | 150 ml | 300 ml | 450 ml | 600 ml |
| Sugar (cream) | 30 g | 60 g | 90 g | 120 g |
| Cornflour | 30 g | 60 g | 90 g | 120 g |
| Egg yolks | 40 g | 80 g | 120 g | 160 g |
| Matcha (cream) | 1 tsp | 2 tsp | 3 tsp | 4 tsp |
| Butter (cream) | 25 g | 50 g | 75 g | 100 g |
| Fondant or white chocolate | 50 g | 100 g | 150 g | 200 g |
| Matcha (icing) | 0.5 tsp | 1 tsp | 1.5 tsp | 2 tsp |
| Cream (optional) | 0.5 tbsp | 1 tbsp | 1.5 tbsp | 2 tbsp |
| Matcha (topping) | 1 pinch | 1/2 tsp | 3/4 tsp | 1 tsp |
Ingredients (for 10 éclairs)
For the choux pastry:
- 100 g water + 100 g whole milk
- 80 g butter
- 2 g sugar
- 2 g salt
- 120 g plain flour (T55)
- 200 g beaten eggs (about 4)
For the matcha cream:
- 300 ml whole milk
- 60 g sugar
- 60 g cornflour
- 80 g egg yolks (about 5)
- 2 tsp sifted matcha
- 50 g butter
For the icing:
- 100 g white fondant or white chocolate
- 1 tsp matcha
- 1 tbsp cream (optional)
New to matcha?
The Matcha Kit brings together everything you need to get started: traditional powder, whisk and bowl.
Use our Matcha Kit →For the finish:
- 1/2 tsp matcha (for dusting)
- A few pistachio pieces or white chocolate shavings (optional)
🍼 STEP 1: Prepare the choux pastry
- Heat the water, milk, butter, sugar and salt.
- Add the flour all at once and stir vigorously.
- Dry out the dough for 2-3 min over low heat.
- Add the eggs a little at a time, until it reaches a "ribbon" consistency.
- Pipe logs onto a baking tray and bake for 25 min at 190°C (don't open the oven for the first 15 min).
🧁 STEP 2: Make the matcha cream
- Heat the milk until it just simmers.
- Beat the yolks + sugar + cornflour until pale.
- Add the hot milk, return to low heat and stir until thickened.
- Off the heat, add the sifted matcha and the butter.
- Cover with cling film touching the surface and let cool for 1 h.
🍦 STEP 3: Icing and assembly
- Melt the fondant or white chocolate with the cream. Stir in the matcha.
- Fill the éclairs with cream (by piercing or slicing them open).
- Dip the tops in the icing and let it set.
- Add matcha powder or a pistachio or chocolate topping.
☕ How to enjoy matcha éclairs
Enjoy them at room temperature to make the most of the aromas. They keep for 48 h in the fridge in an airtight container. Served with a sencha or hojicha tea, they reveal their full umami potential.
Matcha éclair variations
1. Vegan version
Ingredients to adapt:
- Oat or soy milk, plant margarine
- Potato starch or egg substitute
- Choux pastry without butter or egg
Use the same cream as in the classic version, in a 100% plant-based form.
2. Matcha & raspberry éclairs
Add a raspberry to the centre of each éclair before filling. The fruit wakes up the matcha's umami with a hint of acidity without altering its benefits.
3. Matcha and white chocolate éclairs
You can do a double icing: white chocolate as a base, then a drizzle of matcha icing for a marbled look and a rich, milky sweetness.
