Use the paddle attachment to mix the butter, icing sugar and
ground almonds. Add the whole eggs, then the sea salt, the
two types of flour and finally the sesame seeds, lightly crushed
with a rolling pin. Knead lightly, then refrigerate the dough
for around 1 hour before use. Using a rolling machine, roll the
pastry out to a thickness of 7 mm and a size of 60 cm by 40 cm.
Leave to rest in the refrigerator for another 30 minutes, then
bake in a convection oven at 160°C for around 20 minutes. Set
aside for assembly.

Use the whisk attachment to whip the egg whites into peaks,
slowly adding the caster sugar to create meringue. Use a rubber
spatula to fold in the sifted mixture of ground almonds and
hazelnuts, icing sugar and Matcha powder. Spread the biscuit
out on a Silpat® mat in a 60 cm by 40 cm frame on a baking
sheet and bake in a convection oven at 180°C for around
18 minutes. Set aside for assembly.

Without heating, mix the whipping cream, caster sugar and
honey, then pour the mixture over the sesame paste and Rémy
Martin® cognac before adding the dissolved gelatine. Set aside
for assembly.

In a saucepan, cook the whipping cream, milk and egg yolks
together at 85°C (as you would for custard). Pour the cooked
mixture over the chopped white chocolate to create a ganache
at 40°C. Add the dissolved gelatine and, lastly, the whipped
cream. Set aside for assembly.

Use a food processor to combine the white almonds, icing
sugar and Matcha powder, and pour the resulting mixture into
a stainless steel bowl. Use the whisk attachment to whip the
100 g of egg whites into stiff peaks with the caster sugar and
powdered egg whites. Add the 12 g of egg whites to the dry
mixture, then add the whipped egg whites. Work the mixture
until it is smooth using a rubber spatula. Then, using a piping
bag fitted with an 8 mm tip, pipe macaroons onto a baking sheet
lined with a Silpat® mat. Place this sheet on top of another one
and bake in a convection oven at 160°C for around 14 minutes.
Set aside for the assembly and finishing stage.

Melt the ivory chocolate and cocoa butter in the microwave.
Set aside to use at around 30°C with a spray gun.

Place the cooked sweet sesame pastry in the base of a 60 cm by
40 cm by 3.5 cm frame and cover with the sesame cream. Leave
to set in the freezer. Once set, add a layer of about 1 cm
of white chocolate cream, set the Matcha dacquoise biscuit on
top and smooth the rest of the white chocolate cream across
the biscuit so it is flush with the top of the frame. Place them
in the deep freezer. Spray the top with the ivory chocolate
preparation using a spray gun, then cut the dessert into portions
of the desired size. Decorate the tops with Matcha macaroons,
and sprinkle a mixture of sea salt and black and white sesame
seeds around them.

Recipe for one 60 cm by 40 cm, 3.5 cm high rectangle to make
around 54 individual portions.
The recipe is identical and cut into small individual cakes, each
one 12 cm long by 3 cm wide.
Decorate the tops with matcha macaroons, and sprinkle a
mixture of sea salt and black and white sesame seeds around
them.