A lighning of green tea : matcha éclairs

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Des éclairs au thé matcha. A flash of light in the middle of rainy season. Un éclair is a lightning during a storm. And this dessert…

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Green tea version.

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Same crust as the petits choux (recipe here), but longer.

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The filling is very Japanese at the base with matcha (green tea for ceremony) and shiro an (paste made of white beans and sugar), with gives a matcha an (green tea cream).

mame

About this paste.

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… I creamed it with coconut cream, and added a little brandy for flavor. They look rustic as it’s a week-day snack so I didn’t smoothen my cream with the sieve and I didn’t pipe the dough. Do that for guests !

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On top, sugar and matcha green tea.

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Copycat of moonstone daifuku, cheese-cake wagashi

They are black sesame daifuku mochi, with lemony cream-cheese filling. It’s creamilicious, and that makes a slightly sweet treat, very refreshing.
I made them, but I copied a bought version.
It’s always a fun challenge to try to reproduce food you ate somewhere.

ORIGINAL from the shop :

I bought “kurogoma cream cheese daifuku mochi” from my nearby wagashi maker.

Some sort of biscuit (monaka wafer I think), with shiro-an white bean paste, mixed with cream cheese, flavored with lemon. Around it’s mochi with black sesame.

CLONES :

It’s Barbarella ! I have a field of moonstones :

No technical difficulty. I mixed sweet white bean paste with same amount of cream cheese, flavored with zest and juice of sudachi lemon.
Differences : I didn’t have the wafer, mine is less sweet, and I used more cheese.
Basic Recipes (click on text) :
Wagashi Saga : Japanese sweets

Yes, they were delicious !

Enjoy with ryokucha, simple green tea.

Kimi-an dango, Japanese sweets like pearls of gold

On a skewer a boiled quail eggs and 2 boiled egg yolks… There is also this sweet version.

Anko, azuki bean sweet paste is very known. This is a variation. It’s kimi-an (yolk paste). It can be used in many type of wagashi.

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Kimi-an

1/2 cup (drained) of boiled white beans (not salted)
1 egg yolk, beaten
sugar or sweetener, as you like
1 tbs brandy
vanilla essence

-Paste the beans in a mortar (or a bowl with a fork) till you get a very smooth cream. If you want it to be perfect, pass it through a sieve, that’s the only way to be sure all the small skins are pasted.
-Mix in the yolk and the sugar.
-Pass 20 seconds in microwave (500 watts), mix well. Repeat 1 or 2 times till eggs are cooked and texture is quite dry.
-Add the flavorings. Let it cool.

Then simply form balls with dry hands. Join them with a skewer at the good size… or too long as here.

The white ones are mochi dangos (click on text) :

Dango