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 🙂
- 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
- 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
- 1½ tbsp glycose syrup
- 100g white chocolate, chopped
- 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
- Preheat oven at 180ºC.
- Mix softened butter ans sugar powder in a bowl.
- Slowly add egg yolks, sifted flour and pistachios.
- Whip egg whites till soft peaks and gradually add sugar. Continue mixing until fluffy and glossy.
- Fold in white mixture in yolks mixture.
- 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.
- Place aside to cool down. Then cut the circle of 13 cm diameter.
For pistachio croquant
- Preheat oven to 160ºC.
- Place the first 4 ingredients in a food processor and process until a dough is formed.
- Roll out the dough thinly between 2 pieces of parchment paper.
- Bake in the oven until golden brown – about 15 – 20 minutes.
- Break up into crumbs with fingers and pour over white chocolate and chopped pistachio.
- Immediately speed thin layer (3-5mm) on pistachio daquoise and cool completely in the fridge.
Japanese citrus infused white chocolate mousse
- Bloom the gelatin leaves in 20ml cold water.
- Mix flavoured honey with 20ml water and set aside.
- Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water.
- 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.
- Pour the cream mixture into the melted white chocolate, stir to combine. Let the mixture cool completely.
- 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.
- Pour the mousse in a round form (13cm or 15 cm diameter) and refrigerate for 45 or until the mousse set.
- Bloom the gelatin in cold water.
- Stir together the matcha, egg yolks and sugar.
- Boil the milk, then pour it in the egg yolk mixture, beat all the time until fully combine.
- Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
- Stir in the gelatin, wait until cool completely.
- Whip the cream until soft peaks form.
- Fold 1/3 of the whipping cream into green tea mixture.
- Pour the green tea mixture back into the whipped cream bowl, fold to combine.
- Pour half of the matcha mousse to the Eclipse form.
- Place the white chocolate mousse on top.
- Then pour the rest of the matcha mousse and top with the pistachio dacquoise and croquant (at the bottom) .
- Cover and freeze until firm (best overnight).
Matcha milk glaze
- In a sauce pan, put the sugar and water together, and bring to boil over medium low heat.
- Meanwhile boil the whipping cream and milk together, then turn off the heat.
- When the syrup reaches 110°C, take the pan out of the heat and slowly pour into the cream pan, stir constantly until combine.
- Pour the glucose syrup into the pan, put the pan over low heat stir until combine.
- Take the pan out of the heat and stir in the gelatin.
- Mix in the green food coloring. Let it cool.