154 g sunflower oil
28 g matcha tea powder
220 g milk
209 g T45 flour
2 g baking powder
253 g egg yolk
462 g egg white
11 g lemon juice
168 g sugar
Total weight: 1 507 g
Step
In the mixer bowl, combine the oil and matcha tea powder.
Heat in a bain marie to 40°C, then pour in the milk and reheat
to 40°C. Whisk the mixture, incorporating the sifted powders
and egg yolk. Beat the egg whites with the lemon juice and
sugar. Combine the two mixtures, then pour onto a 60 x
40 cm baking sheet. Bake in a deck oven: 160°C on top, 155°C
on bottom for 23 minutes.
Cut 3 sponges for assembly:
length 22 x width 11 cm.
2. GREEN APPLE JELLY
Ingredients
131 g fresh green apple, cut into small cubes
86 g water
15 g invert sugar
35 g sugar
7 g pectin NH
126 g green apple purée
17 g yuzu purée
2 g dill
Total weight: 419 g
Step
Cook the apples, water, and invert sugar at 40°C, then stir in
the sugar-pectin mixture. Boil for 30 seconds, remove from the
heat, then add the purées and chopped dill. Pour 135 g into a 22
x 11 x 1 cm frame, then freeze.
3. CHOCOLATE PUFFED RICE
Ingredients
120 g milk chocolate
100 g puffed rice
50 g orange confit, cut in small cubes
Total weight: 270 g
Step
Melt the chocolate, then stir in the other ingredients. Pour into
a 22 x 11 x 1 cm pan. Press down with a spoon to level. Freeze
before use.
4. PÈRE MAGLOIRE MASCARPONE CHANTILLY
Ingredients
280 g cream (1)
94 g trehalose
6 g gelatin powder
30 g water
186 g mascarpone
654 g cream (2)
60 g Père Magloire® calvados 60%
Total weight: 1 310 g
Step
Heat the cream (1) with the trehalose, then stir in the gelatin,
which has been softened in water. Add the mascarpone,
cream (2), and Père Magloire® calvados. Mix, then refrigerate
overnight.
5. MATCHA & WHITE CHOCOLATE CREAM
Ingredients
175 g white chocolate
25 g matcha tea powder
500 g cream (1)
500 g cream (2)
Total weight: 1 200 g
Step
Melt the chocolate with the tea. Heat the cream (1) to 70°C,
then stir into the mixture. Add the cream (2), mix, then
refrigerate overnight.
6. REVERSE ASSEMBLY
Ingredients
No ingredients.
Step
In a 22 x 11 cm frame, place the first green sponge at the bottom.
Whip the Père Magloire® mascarpone chantilly and pipe a first layer onto the sponge.
Remove the green apple jelly from the mold and place on the chantilly.
Pipe a second layer of Père Magloire® mascarpone chantilly, then cover with the second green sponge.
Place the chocolate puffed rice.
Pipe a third layer of Père Magloire® mascarpone chantilly, then cover with the last green sponge.
Freeze, then unmold.
Whip the matcha and white chocolate cream and pipe it over the entire surface of the entremets.
Do the same with the Père Magloire® mascarpone chantilly.
Using a serrated knife, spread the cream and chantilly over the entremets to create a graphic green and white pattern.
