INGREDIENTS

• Éclair Shells
• • ¼ cup water
• • ¼ cup oat milk (or alternative)
• • ¼ cup vegan butter (or alternative)
• • 1 tsp sugar
• • ¼ tsp salt
• • ½ cup sifted flour
• • 2 large eggs whipped
• Matcha Pastry Cream
• • 1 cup oat milk (or alternative)
• • Seeds from ½ vanilla bean
• • 2 egg yolks
• • 2 Tbsp sugar
• • ½ tsp Aiya Culinary Grade Matcha
• • 1½ Tbsp corn starch
• • 1 – 2 drops rose water
• • Pinch of salt
• • 1 Tbsp vegan butter (or alternative)
• Matcha Glaze
• • 1½ cups confectioners sugar
• • 1 tsp Aiya Culinary Grade Matcha
• • 2 Tbsp alternative milk
• Matcha Rose Frosting
• • ¾ cup organic shortening
• • 1 cup confectioners sugar
• • 1 tsp Aiya Culinary Grade Matcha
• • 2 drops rose water
• • Pinch of salt
• • 1 tsp vanilla
• Decorations
• • Aiya Culinary Grade Matcha
• • Dried rose petals
• • Dragees

DIRECTIONS

• Éclair Shells
• 1. Line a baking sheet with a silicone mat and preheat oven to 375°F.
• 2. Prep a pastry bag with a star tip size: 6B.
• 3. Pour water, milk, sugar, butter and salt into a medium sized saucepan and bring to a boil over medium heat.
• 4. Once mixture reaches a boil and sugar has dissolved, remove the pot from the heat and quickly whisk in flour until it’s fully incorporated and forms dough.
• 5. Place the pot back on medium heat and stir quickly until the dough pulls from the sides of the pot, no longer sticking to the spoon, about 3 minutes.
• 6. Transfer batter to a mixing bowl, turning a few times with a paddle attachment to remove some of the steam. Then add the whipped eggs in thirds to the éclair dough, mixing until fully combined in-between each addition.
• 7. Turn mixer to medium high and mix éclair dough until the eggs are fully incorporated.
• 8. Transfer éclair batter to the prepped pastry bag and pipe 5-inch lines of dough on a 45° angle onto the silpat mat.
• 9. Dust with confectioners sugar to caramelize the shells while baking in the oven
• 10. Bake in the oven for 17 minutes.
• 11. Then, open the oven and quickly puncture one side of the éclair shells with a toothpick to release steam.
• 12. Continue to bake the shells for an additional 3-4 minutes, or until golden brown and crisp to touch.
• 13. Once the shells are fully baked and golden brown, remove from the oven and puncture the opposite tip of the shells with a toothpick to release remaining steam.
• 14. Transfer shells to a cooling rack, once warm to touch.
• Matcha Pastry Cream
• 1. Bring 1 cup of oat milk and vanilla seeds to a slow boil over medium heat.
• 2. Once boiling, turn temperature to simmer.
• 3. In the bowl of a stand mixer, whisk the sugar and egg yolks together until they lighten and expand.
• 4. Pour the cornstarch, Aiya Culinary Matcha powder, pinch of salt and rose water into the egg and sugar and whisk together until incorporated.
• 5. Once incorporated, pour hot oat milk into the egg mixture in thirds, with mixer on medium speed.
• 6. Mix on medium until fully incorporated, and then pour the Matcha pastry cream back into the pot on medium, to thicken.
• 7. Whisk pastry cream constantly until it begins to thicken (about 1 minute).
• 8. Once thickened, mix in tablespoon of vegan butter.
• 9. Remove from heat and transfer to a heatproof dish to cool.
• 10. When pastry cream has cooled, transfer it to a piping bag with a small round tip. Such as tip 10.
• Matcha Glaze
• 1. Place confectioners sugar and Matcha powder in a shallow glass bowl and mix together until combined.
• 2. Pour in alternative milk 1 tsp at a time until the mixture is a thick dipping consistency. You’ll need approximately 2 Tbsp.
• Matcha Rose Frosting
• 1. Place all ingredients into the bowl of a mixer. Mix together on medium high until fully combined.
• 2. Transfer Matcha frosting to a piping bag fitted with a small star tip 32.
• Éclair Assembly
• 1. Éclairs will hollow in the oven.
• 2. Use a piping tip or a pairing knife to puncture 3 holes an inch and ½ apart on the bottom of each of the éclair shells for filling with pastry cream.
• 3. Fill the holes of the éclairs with pastry cream and set aside.
• 4. Repeat steps for all éclairs.
• 5. Once éclairs are filled, dip the tops of the shells in the Matcha glaze.
• 6. Transfer the glazed and filled éclairs to the fridge for 15 minutes to set.
• 7. Then decorate the tops of the éclairs with swirls of Matcha rose frosting.
• 8. Squeeze the frosting gently on the top of each glazed éclair starting from left, to right to create the swirled design.
• 9. Dust éclairs with Aiya Culinary Matcha, dried rose petals, and dragees.