By Wei Loon Tan
Ingredients
Matcha jaconde 0.8 cm
5.5 cm cutter
- Eggs 286
- Almond powder 214
- Icing sugar 76
- Egg white 186
- Sugar 166
- Cake Flour 64
- Candia Professional Signature Gourmet Butter 42
- matcha powder 19.2
- Total 1053
Matcha tart dough 2-3 mm
- Flour t55 507
- Candia Professional Signature Gourmet Butter 330
- salt 4
- Icing sugar 207
- Almond powder 66
- Eggs 117
- matcha powder 37.5
Yuzu cremeux
- Yuzu juice 127
- eggs 209
- sugar 73
- Candia Professional Signature Gourmet Butter 236
- Gelatin mass 38
- Total 683
Matcha crisp 4mm
- Pure Almond paste 191
- Candia Professional Signature Gourmet Butter 11
- White choc 109
- Sea salt 1.2
- Feulletine 102
- Matcha powder 15
- Total 428
Matcha chantily
- Candia Professional Signature Whipping Cream 35% 400
- Matcha powder 48
- White choc 480
- Candia Professional Signature Whipping Cream 35% 1600
- Gelatin mass 84
- Total 2612
Matcha ganache
- Candia Professional Signature Whipping Cream 35% 360
- Candia Professional Signature Gourmet Butter 120
- Matcha powder 33
- White choc 420
- Cocoa butter 90
- total 1023
Matcha jaconde 0.8 cm
5.5 cm cutter
Make sabayon 35 ‘c, then whip up – minimum 15 mins
Fold in almond powder
Second fold in meringue , next fold in dry ingredient
Last fold in melted butter
180’c Trigger in 10-12 mins
Matcha tart dough 2-3 mm
Mix all the dry ingredients together with chopped butter until sandy and all don’t see any pieces of butter.
Add in the eggs and mix well. Do not over mix to create gluten.
Bake with 150’C for about 20 min
Yuzu cremeux
– Bring yuzu juice to boil, then pour into sugar-eggs mixture.
– Recook until small boil then add in gelatin mass and butter then emulsify.
Matcha crisp 4mm
– First melt white choc and mix well with matcha powder , then add almond paste, butter, sea salt
– mix well with feulletine, and spread to 4 mm thickness.
Matcha chantily
– melt choc and mix well with matcha powder
– bring cream to boil and add in gelatin mass
– emulsify the mixture ,last add in cold cream.
– Reserve in chiller for at least 8 hours then whipped up to use.
Matcha ganache
– melt choc and cocoa butter , mix well with matcha powder
– warm up cream and emulsify with choc mixture
– Last add in butter and emulsify
