Edamame-Shaped Matcha Eclair


This "edamame" isn't what it's a matcha éclair!

Edamame-Shaped Matcha Eclair


  • Honeydew melon, as needed
  • Matcha Custard Cream:
  • 150g milk
  • 2 egg yolks
  • 40g sugar
  • 11g cake flour
  • 4g matcha powder
  • Matcha Choux Pastry:
  • 125ml water
  • 2 tsp vegetable oil
  • 70g butter
  • 80g cake flour
  • 5g matcha powder
  • 3 eggs, beaten


  • Make the Matcha Custard in advance.
  • Scoop out the honeydew melon using an ice cream scoop.
  • Add water, vegetable oil and butter to a pot and let boil.
  • Once it has boiled, turn off the heat and add in flour and matcha powder. Mix well.
  • Mix until you have a paste, then mix in the eggs (beaten).
  • Transfer the matcha choux mixture into a pastry bag and pipe eclairs in edamame shapes.
  • Bake at 190℃ for 30 minutes.
  • Allow the matcha choux to cool down.
  • Once they have cooled, slice them in half horizontally.
  • Pipe the Matcha Custard onto each base and top with honeydew melon scoops. Sandwich with tops and serve!