• 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


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