The choux pastry crust is really good, though I think baking it for the recommended time seems rather long. When I took it out to check at the 50-minute mark, it smelled very slightly burned. Thank goodness after putting in the cream and coating it with chocolate, the smell was no longer evident. I think that the eclairs should be checked if its done after 45 minutes.
I am not sure where I went wrong with the pastry cream. It’s supposed to be of a thick and piping consistency but mine remained liquid even after I cooled it down in the refrigerator. Nonetheless, it was a very delicious cream. Paired with the lovely chocolate coating, my family enjoyed these eclairs very much. There’s just a slight hint of green tea fragrance, so you may want to add more green tea powder if you like it stronger.
Chocolate Green Tea Eclairs (Makes about 20)
Recipe from Jo the Tart Queen
Choux pastry (eclairs)