Matcha tea infused eclairs recipe

Matcha Tea Infused Eclairs Recipe

As a big fan of pastries, I’ve always loved anything made out of choux pastry, and eclairs are definitely high on my list of favorite things to eat.

Originating in France during the nineteenth century, this oblong pastry made with choux dough, filled with cream and topped with icing, has been a staple in French bakeries and has since traveled worldwide.

I decided to give this traditional French treat a twist by infusing it with the flavors of the East, specifically matcha tea. Matcha, a finely ground powder of specially grown and processed green tea leaves, adds a unique depth and brightness to the creamy filling of the eclairs.

The addition of real tea to the eclairs not only introduces a different flavor, but also a beautiful green hue that looks professional but is easy to reproduce at home.

Matcha Tea Infused Eclairs

Matcha Tea Infused Eclairs
Serving size: 4 eclairs

Preparation time: 30 min
Cooking Time: 25 min
Calories per serve: Approximately 250 kcal


  1. 1/2 cup (120ml) water
  2. 1/4 cup (57g) unsalted butter
  3. 1/2 cup (65g) all-purpose flour
  4. 2 large eggs
  5. 1/4 teaspoon (1.25 ml) salt
  6. 1 tablespoon (15 ml) sugar
  7. 1 tablespoon (15 ml) matcha tea powder

For the filling:

  1. 1/2 cup (120 ml) heavy cream
  2. 1 tablespoon (15 ml) sugar
  3. 1 tablespoon (15 ml) matcha tea powder (optional)

For the glaze:

  1. 1/2 cup (60g) powdered sugar
  2. 1-2 tablespoons (15-30 ml) matcha tea
  3. 1-2 tablespoons (15-30 ml) milk


  1. Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. In a saucepan, combine the water, butter, salt, and sugar. Bring the mixture to a boil over medium heat.
  3. Once the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until a dough forms.
  4. Continue to cook and stir the dough for about a minute to dry it out, then remove from heat and transfer to a mixing bowl. Let it cool for a couple of minutes.
  5. Beat the eggs into the dough one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the matcha tea powder until well combined.
  6. Fill a piping bag fitted with a round tip with the dough and pipe 4-inch long eclairs onto the prepared baking tray.
  7. Bake the eclairs for 20-25 minutes, or until they are puffed and golden brown. Allow them to cool on a wire rack.
  8. While the eclairs are cooling, prepare the filling by whipping the heavy cream, sugar, and matcha tea powder (completely optional) until stiff peaks form.
  9. Once the eclairs have cooled, use a small knife to make a hole in one end of each eclair. Fill another piping bag with the cream and pipe it into the eclairs through the hole.
  10. For the glaze, mix the powdered sugar, matcha tea, and milk until smooth. Adjust the consistency with more milk if needed.
  11. Dip the top of each eclair into the glaze, then set them back on the wire rack to let the glaze set.
  12. Serve the eclairs once the glaze is set, or store them in the refrigerator until ready to serve.

Equipment List

  1. Saucepan
  2. Mixing bowl
  3. Whisk
  4. Piping bag with a round tip
  5. Baking tray
  6. Wire rack

Matcha Tea Infused Eclairs – Perfect after Dinner or Anytime

Even if I do say it myself, the combination of flavors for these eclairs is wonderful.

The crispy choux pastry, the rich, velvety matcha cream filling, and the sweet, delicate icing make for a symphony of tastes and textures. The matcha tea infuses a subtle earthiness that perfectly balances the sweetness and gives the dessert a complex flavor profile. The vibrant green of the matcha also gives these eclairs a stunning visual appeal.

Trust me, these matcha tea-infused eclairs are the perfect sweet treat to finish off any meal or as a sneaky afternoon treat.

Photo of author
A self-proclaimed tea explorer, Jess began her journey with tea as a hobby and it quickly blossomed into an enchanting love affair. From the rich, historical tapestries of traditional Chinese blends, to the modern twists of herbal infusions, there’s no leaf unturned.

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