Boil the water, salt, sugar and Butter. Add the flour and keep on the stove until the mixture is starting to stick to the pan and is becoming glossy. Take it off the stove and cover it with plastic and let it cool down till 55℃. Start adding the eggs one by one. pipe on a silpat in the eclair shape. place them in a 230℃ oven. right away turn down the oven temperature to 160℃. bake for +- 25 minutes.
Heat up the cream and add the gelatin mass. Pour over the chocolate en matcha . Mix well untill smooth and place for 24 hours in a fridge.
Combine all ingredients in a pan and leave this to soak for 10 minutes. Heat up the mixture until 85 degrees. Let it set overnight and mix it with a blender the day after.
Mix both ingredients together. Roll till it's 1,5mm thick. Cut in rectangle shape, and place it on the eclair.
Dobla Final Touch: Cute bunny.