Homemade Green Tea Eclairs with Citrus
Delicate choux pastry eclairs filled with a silky green tea mousse, topped with lemon curd, fresh clementine segments, and edible carnation and viola petals. The bright citrus notes complement the subtle tea flavor in this elegant French-inspired dessert.
Ingredients
- 14 tbsp milk, plain
- 7 tbsp butter, room temperature
- ¾ cups wheat flour, plain
- 4 whole eggs, room temperature
- 2 cups water, plain
- 2 packet green tea with citrus, tea bagsjasmine tea1:1herbal_tea
different flavor profile
- ½ cups whipped cream powder, plainheavy cream1:1.25dairy
requires whipping fresh cream
- 4 tbsp lemon curd, plain
- 2 whole clementines, fresh
- carnation petals, edible, fresh
- 4 whole yellow viola flowers, edible, fresh
Instructions
- 1
Preheat oven to 375°F.
- 2
Heat milk and butter in a saucepan until boiling, then stir in flour continuously.
- 3
Keep stirring over low heat until a dough ball forms and begins to sweat.
- 4
Remove from heat and stir in eggs one at a time, stirring quickly to prevent them from curdling.
- 5
Transfer dough to a piping bag with a smooth round tip.
- 6
Pipe 12-centimeter strips of dough onto a baking sheet lined with parchment paper.
- 7
Bake until golden brown and cooked through, about 25 to 30 minutes. Eclairs feel very light when fully cooked. Transfer to a wire rack to cool. Do not open the oven during baking.
- 8
For the filling, steep tea bags in hot water for 5 minutes, remove bags, and cool completely.
- 9
Whip the cooled tea with whipped cream powder in a food processor for about 5 minutes until smooth and thick.
- 10
Transfer filling to a piping bag with a smooth round tip.
- 11
Poke a hole in the bottom of each eclair and pipe filling inside.
- 12
Flip eclairs and arrange on a plate.
- 13
Peel clementines and remove segments from the membranes.
- 14
Spread lemon curd on the top of each eclair and garnish with clementine segments and edible flower petals.
Tips
Do not open the oven door during baking to prevent eclairs from collapsing.
Ensure the choux dough feels very light and dry when fully cooked.
Cool the tea filling completely before whipping to achieve proper texture.
Good to Know
Refrigerate filled eclairs in an airtight container for up to 2 days.
Bake unfilled eclairs up to 1 day ahead and store in an airtight container. Prepare tea filling up to 4 hours ahead. Assemble no more than 3 hours before serving.
Serve chilled or at room temperature on a dessert plate as a single-portion or box of 6-8 for special occasions.
Common Mistakes
Do not underbeat the choux dough or eclairs will collapse during baking.
Do not skip cooling the tea completely or the filling will be too thin.
Do not open the oven during initial baking or rising will be disrupted and eclairs will sink.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
decorative texture swap