Eclairs with matcha, elderflower syrup and lime cream

Preheat the oven to 200 ° C. Grate the green skin of the lime and squeeze out the fruit.

Sift 100 g of flour over a bowl. Put the butter, salt and water in a pan and let the butter melt over low heat.

When the butter has melted, turn the heat medium. Add 100 g of flour when the water is boiling.

Remove the pan from the heat and stir firmly with a wooden spoon. The mixture will first be sticky, but then turn into a firm dough.

Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan.

Put the dough ball in a mixing bowl and let it cool down until lukewarm.

Beat 3 eggs with a fork. Pour into a can.

Add a dash of beaten egg each time to the dough and mix with a wooden spoon.

The dough must shine and be strong enough to retain a shape. It may be that the last bit of egg is not necessary, because the dough then becomes too weak.

Put the dough into the piping bag and spray 10 cm long stripes on a baking tray lined with parchment paper.

Make sure that there is sufficient distance (approx. 5 cm) between the dough.

Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the oven door during baking.

Lower the oven temperature to 180 ° C. Open the oven door for a moment to allow steam to escape.

Bake the eclairs in an additional 15 minutes. Then let them cool completely on a rack.

Meanwhile, make the pastry cream. Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip.

Bring the milk, whipped cream, marrow and vanilla pod and half of the sugar to a boil in a pan.

Split the rest of the eggs and put the yolks in a bowl. The proteins are not used.

Stir in the egg yolks with the rest of the sugar in a bowl and stir in 30 g of flour.

Mix a dash of warm milk through the egg mixture and pour back into the pan. Stir well.

Bring the pastry cream to the boil while stirring and let it cook over a low heat to form a firm thick custard. Keep stirring and add 1 tbsp lime juice and 1 tsp lime grater.

Allow the pastry cream to cool for approx. 45 minutes in the refrigerator. Remove the vanilla pod before further use.

Put the icing sugar in a large bowl and mix with the matcha, elderflower syrup and 1 tsp water. Stir until thick, green glaze.

Halve the eclairs and fill them with the pastry cream. Use a piping bag if necessary.

Dip the top of the eclair into the glaze, sprinkle with the poppy seed immediately and place them on the undersides with the glaze.

Make 11 more eclairs. Serve within 2 hours.