Matcha & Japanese Lemon Entremet

Japanese flavours inspired entremet cake: Matcha mousse, Japanese lemon infused white chococlate mousse, pistachio croquant and pistachio dacquoise.

It has been quite a long time from my last post. However, I prepared something very special for you. As currently I am obsessed with matcha and Japanese flavours, this entremet is everything about that ūüôā

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Ingredients

Pistachio dacquoise

  • 25g softened butter
  • 19g sugar powder
  • 25g egg yolks
  • 10g flour
  • 42g finely chopped pistachio (you can blend in a blander)
  • 38g egg whites
  • 15g sugar

Pistachio croquant

  • 55g¬†butter
  • 55g¬†brown sugar
  • 55g¬†almond meal
  • 55g flour
  • 97g¬†milk chocolate
  • 38g pistachio

Japanese citrus infused white chocolate mousse mousse

  • 25ml honey flavoured with Yuzu (Japanese citrus) juice (check here)
  • 20ml + 20ml water
  • 200ml thickened cream (36% fat)
  • 3g gelatin leaves
  • 1¬Ĺ¬†tbsp glycose¬†syrup
  • 100g white chocolate, chopped

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Matcha mousse

  • 70g egg yolks
  • 110g sugar
  • 220g milk
  • 230g¬†thickened cream (36% fat)
  • 9g gelatin sheet
  • 9g¬†matcha powder (green tea powder)

Matcha milk glaze

  • 180g sugar
  • 45g water
  • 200g thickened cream
  • 45g milk
  • 60g glucose syrup
  • 9g gelatin sheets
  • green food coloring

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Directions

Pistachio dacquoise

  1. Preheat oven at 180¬ļC.
  2. Mix softened butter ans sugar powder in a bowl.
  3. Slowly add egg yolks, sifted flour and pistachios.
  4. Whip egg whites till soft peaks and gradually add sugar. Continue mixing until fluffy and glossy.
  5. Fold in white mixture in yolks mixture.
  6. Then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (16 cm diameter) and bake for about 12 min or until golden brown.
  7. Place aside to cool down. Then cut the circle of 13 cm diameter.

For pistachio croquant

  1. Preheat oven to 160¬ļC.
  2. Place the first 4 ingredients in a food processor and process until a dough is formed.
  3. Roll out the dough thinly between 2 pieces of parchment paper.
  4. Bake in the oven until golden brown ‚Äď about 15 – 20 minutes.
  5. Break up into crumbs with fingers and pour over white chocolate and chopped pistachio.
  6. Immediately speed thin layer (3-5mm) on pistachio daquoise and cool completely in the fridge.

Japanese citrus infused white chocolate mousse

  1. Bloom the gelatin leaves in 20ml cold water.
  2. Mix flavoured honey with 20ml water and set aside.
  3. Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water.
  4. Mix flavoured honey mixture with 50ml of cream and corn syrup, heat the mixture in the microwave for 40-50 seconds or until almost boil, stir in the gelatin.
  5. Pour the cream mixture into the melted white chocolate, stir to combine. Let the mixture cool completely.
  6. Whip the rest of the cream until soft peaks formed, fold 1/3 of the whipped cream into the chocolate mixture. Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
  7. Pour the mousse in a round form (13cm or 15 cm diameter) and refrigerate for 45 or until the mousse set.

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Matcha mousse

  1. Bloom the gelatin in cold water.
  2. Stir together the matcha, egg yolks and sugar.
  3. Boil the milk, then pour it in the egg yolk mixture, beat all the time until fully combine.
  4. Heat the mixture over low heat, stirring all the time. until the temperature reaches 82¬įC.
  5. Stir in the gelatin, wait until cool completely.
  6. Whip the cream until soft peaks form.
  7. Fold 1/3 of the whipping cream into green tea mixture.
  8. Pour the green tea mixture back into the whipped cream bowl, fold to combine.

Assembling

  1. Pour half of the matcha mousse to the Eclipse form.
  2. Place the white chocolate mousse on top.
  3. Then pour the rest of the matcha mousse and top with the pistachio dacquoise and croquant (at the bottom) .
  4. Cover and freeze until firm (best overnight).

Matcha milk glaze

  1. In a sauce pan, put the sugar and water together, and bring to boil over medium low heat.
  2. Meanwhile boil the whipping cream and milk together, then turn off the heat.
  3. When the syrup reaches 110¬įC, take the pan out of the heat and slowly pour into the cream pan, stir constantly until combine.
  4. Pour the glucose syrup into the pan, put the pan over low heat stir until combine.
  5. Take the pan out of the heat and stir in the gelatin.
  6. Mix in the  green food coloring. Let it cool.

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