Matcha & Red Bean Éclairs: A Japanese Twist on the Classic French Dessert

Matcha & Red Bean Éclairs combine the delicate and airy texture of traditional French éclairs with a rich, Japanese-inspired twist. The infusion of matcha and red bean (anko) filling brings a unique balance of sweetness and earthiness, making this dessert an exceptional fusion of two culinary worlds. This recipe, with its layers of crispy choux pastry, sweet red bean filling, velvety matcha pastry cream, and glossy matcha glaze, is sure to delight anyone looking for a sophisticated, yet delightful treat. Whether you are an avid baker or simply a fan of exquisite desserts, this recipe will allow you to create éclairs that surpass any expectations.

What Are Matcha & Red Bean Éclairs?

Éclairs are a classic French pastry made from choux dough, filled with cream and often topped with a glossy glaze. The traditional French éclair is usually filled with vanilla or chocolate cream, but this recipe introduces a wonderful fusion by incorporating matcha and red bean flavors.

In this version, we pair the delicate, crisp choux pastry shell with a red bean paste filling (anko), and a luscious matcha pastry cream. To complete the dessert, we add a matcha glaze that gives the éclairs a brilliant green color and an extra layer of flavor.

The Origin of Matcha & Red Bean Éclairs

While the éclair itself has French origins, Matcha & Red Bean Éclairs have their roots in Japanese dessert culture. Matcha, finely ground green tea powder, is a staple in Japanese cuisine, often used in everything from beverages to confections. Red bean (anko) is also widely used in Japan for sweets, known for its mildly sweet and earthy flavor that complements the bitterness of matcha.

This Japanese twist on the classic éclair brings together the light and airy choux pastry with the flavors of matcha and red bean, offering a new way to enjoy a beloved French pastry while incorporating unique Japanese ingredients. It is a perfect dessert for anyone craving something both familiar and adventurous.

Ingredients and Quantities

For this recipe, you will need several components: choux pastry shells, red bean filling, matcha pastry cream, and matcha glaze. Below is a breakdown of each component and the required ingredients:

Choux Pastry Shells

• ½ cup (120 ml) water
• ½ cup (120 ml) milk
• ½ cup (115 g) unsalted butter
• 1 tsp sugar
• ½ tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

Red Bean (Anko) Filling

• 1 cup sweetened red bean paste (anko), smooth or chunky
• 2 tbsp heavy cream (optional, for a smoother texture)

Matcha Pastry Cream

• 2 cups (480 ml) milk
• 4 egg yolks
• ½ cup (100 g) sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1–2 tsp high-quality matcha powder (adjust to taste)

Matcha Glaze

• 1 cup powdered sugar
• 2–3 tsp matcha powder
• 1–2 tbsp milk or water

Step-by-Step Preparation Method

 1: Prepare the Choux Pastry Shells

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
3. Once the butter has melted and the mixture is boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the mixture from the heat and let it cool for about 3-5 minutes.
5. Add eggs one at a time, beating well after each addition. The dough should become smooth and pipeable.
6. Transfer the dough into a piping bag and pipe 4-5 inch long logs onto the prepared baking sheet.
7. Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, until golden brown and crisp.
8. Let the choux shells cool completely on a wire rack.

 2: Prepare the Red Bean (Anko) Filling

1. In a mixing bowl, combine the sweetened red bean paste (anko) with heavy cream if you want a smoother texture.
2. Mix until the mixture becomes smooth and pipeable. Set aside.

 3: Prepare the Matcha Pastry Cream

1. In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the yolks.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until the cream thickens and begins to bubble.
5. Once thickened, remove from heat and whisk in the butter and matcha powder.
6. Cover the pastry cream with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Chill in the refrigerator for at least an hour.

 4: Prepare the Matcha Glaze

1. In a bowl, whisk together the powdered sugar and matcha powder.
2. Add 1–2 tablespoons of milk or water and whisk until the glaze is smooth and glossy.

 5: Assemble the Matcha & Red Bean Éclairs

1. Slice each choux pastry shell in half lengthwise or poke three holes in the bottom for filling.
2. Pipe a layer of red bean filling into each shell, followed by a generous layer of matcha pastry cream.
3. Dip the tops of the éclairs into the matcha glaze and allow them to set.
4. (Optional) Garnish with gold flakes, roasted sesame seeds, or candied azuki beans for an extra touch of elegance.

Variations of Matcha & Red Bean Éclairs

While the classic version of Matcha & Red Bean Éclairs is delicious as is, you can try a few variations to customize this treat according to your preferences.

1. Flavored Choux Pastry Shells:

• Add a hint of matcha or vanilla extract to the choux pastry dough for an added layer of flavor.

2. Different Fillings:

• If you’re not a fan of red bean paste, try using sweetened chestnut paste, or a custard filling instead.
• For a fruity twist, you can incorporate fresh fruits like strawberries or blueberries into the filling.

3. Matcha Glaze Alternatives:

• Experiment with a chocolate glaze instead of the matcha glaze for a different flavor profile. You could also combine the two glazes for a marbled effect.

4. Vegan Version:

• To make this dessert vegan, use plant-based milk (such as almond or soy milk), a dairy-free butter substitute, and egg replacers in the choux pastry and pastry cream.

Frequently Asked Questions (FAQs) About Matcha & Red Bean Éclairs

1. What is the best matcha powder to use for this recipe?

• Use high-quality, ceremonial-grade matcha for the best flavor. This type of matcha is more vibrant in color and has a smooth, less bitter taste.

2. Can I make the choux pastry in advance?

• Yes, you can prepare the choux pastry and freeze the unbaked shells. Once frozen, bake them directly from the freezer.

3. How can I store leftover éclairs?

• Store the assembled éclairs in the refrigerator for up to 2 days. Keep the filling and shells in an airtight container to maintain their freshness.

4. Can I use other types of bean paste?

• While red bean paste is traditional, you can experiment with other bean pastes like mung bean or adzuki beans, depending on your preference.

5. Can I make the éclairs gluten-free?

• Yes, you can make the choux pastry gluten-free by using a gluten-free all-purpose flour blend.

6. Can I use a different glaze?

• Absolutely! You can replace the matcha glaze with a chocolate glaze, or even a simple powdered sugar glaze for a lighter option.

7. How long will the éclairs keep?

• These éclairs are best eaten the day they’re made, but they can be stored in the fridge for 1-2 days.

Conclusion: Matcha & Red Bean Éclairs

Matcha & Red Bean Éclairs bring an exciting, flavorful twist to a French classic, offering a beautiful combination of delicate choux pastry, rich matcha pastry cream, and the sweet, earthy flavors of red bean. Whether you’re a beginner baker or an experienced pastry chef, this recipe will allow you to create a dessert that is not only visually stunning but also incredibly delicious. By following these detailed steps, you’ll be able to make éclairs that rival those of any professional pâtisserie. Don’t forget to experiment with variations and personalize your creation to suit your taste. The result will surely impress and delight anyone who enjoys the perfect fusion of French and Japanese culinary traditions.

Matcha & Red Bean Éclairs: A Japanese Twist on the Classic French Dessert

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• Author: David Andersson
• Total Time: 1 hour 5 minutes
• Yield: 10–12 éclairs 1x
• Diet: Vegetarian

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Description

Éclairs are a classic French pastry made from choux dough, filled with cream and often topped with a glossy glaze. The traditional French éclair is usually filled with vanilla or chocolate cream, but this recipe introduces a wonderful fusion by incorporating matcha and red bean flavors.

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Ingredients

Scale 1x2x3x

Choux Pastry Shells

• ½ cup (120 ml) water

• ½ cup (120 ml) milk

• ½ cup (115 g) unsalted butter

• 1 tsp sugar

• ½ tsp salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

Red Bean (Anko) Filling

• 1 cup sweetened red bean paste (anko), smooth or chunky

• 2 tbsp heavy cream (optional, for a smoother texture)

Matcha Pastry Cream

• 2 cups (480 ml) milk

• 4 egg yolks

• ½ cup (100 g) sugar

• 3 tbsp cornstarch

• 2 tbsp unsalted butter

• 1–2 tsp high-quality matcha powder (adjust to taste)

Matcha Glaze

• 1 cup powdered sugar

• 2–3 tsp matcha powder

• 1–2 tbsp milk or water

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Instructions

Step 1: Prepare the Choux Pastry Shells

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.

3. Once the butter has melted and the mixture is boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

4. Remove the mixture from the heat and let it cool for about 3-5 minutes.

5. Add eggs one at a time, beating well after each addition. The dough should become smooth and pipeable.

6. Transfer the dough into a piping bag and pipe 4-5 inch long logs onto the prepared baking sheet.

7. Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, until golden brown and crisp.

8. Let the choux shells cool completely on a wire rack.

Step 2: Prepare the Red Bean (Anko) Filling

1. In a mixing bowl, combine the sweetened red bean paste (anko) with heavy cream if you want a smoother texture.

2. Mix until the mixture becomes smooth and pipeable. Set aside.

Step 3: Prepare the Matcha Pastry Cream

1. In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.

2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the yolks.

4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until the cream thickens and begins to bubble.

5. Once thickened, remove from heat and whisk in the butter and matcha powder.

6. Cover the pastry cream with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Chill in the refrigerator for at least an hour.

Step 4: Prepare the Matcha Glaze

1. In a bowl, whisk together the powdered sugar and matcha powder.

2. Add 1–2 tablespoons of milk or water and whisk until the glaze is smooth and glossy.

Step 5: Assemble the Matcha & Red Bean Éclairs

1. Slice each choux pastry shell in half lengthwise or poke three holes in the bottom for filling.

2. Pipe a layer of red bean filling into each shell, followed by a generous layer of matcha pastry cream.

3. Dip the tops of the éclairs into the matcha glaze and allow them to set.

4. (Optional) Garnish with gold flakes, roasted sesame seeds, or candied azuki beans for an extra touch of elegance.

Notes

These delicate éclairs beautifully combine the earthy bitterness of matcha with the natural sweetness of red bean paste, creating a dessert that feels both traditional and modern. Perfect for afternoon tea or as an elegant treat for special occasions.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-French Fusion

Nutrition

• Serving Size: 1 éclair
• Calories: 230
• Sugar: 14g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 5g
• Cholesterol: Moderate

Keywords: Matcha éclairs, Red bean éclairs, Japanese éclairs, Green tea éclairs, Anko éclairs, Matcha cream éclairs, French-Japanese éclairs