He explains to us the marriage of foods and flavors in his sweet recipe;|
“Matcha tea goes very well with sesame. To achieve superb results, I chose to work with Sesame Praline from Chocolat Weiss. It is of very high quality and its taste is particularly strong. To maintain a nice balance within the praline, I cut it with almond praline. It is important to maintain the quality of such a Matcha (Premium ceremonial – grade A) . If it is not stored properly (in a cool place), it loses its taste and color, defining its quality. As for the Matcha biscuit, you can also enjoy it on its own, just be careful when cooking it, so that it is neither raw nor dry!”
Ingredients
Process
Almond Streusel
50g butter
50g brown vergoise
50g raw almond powder
1g fleur de sel
40g flour
Mix the softened butter with the vergoise, add the rest of the ingredients, spread as thinly as possible on baking paper and cook for around 20 minutes at 160°.
Reconstituted strawberry shortbread
QS streusel
60g roasted almonds
40g strawberry chocolate
80g hazelnut praline
15g Earl Grey tea
Mix the streusel, mix again with the almonds and add the melted chocolate mixed with the praline. Spread on a baking sheet.
40/60 and freeze
Peach coulis
200g peach puree
2g pectin NH
10g caster sugar
Heat the puree and add the sugar and pectin mixture, boil for 3 minutes and cool.
Peach almond biscuit
40g raw roasted almond powder
40g brown sugar
25g white
30g yellow
20g cream
1g fleur de sel
40g melted butter
15g Earl Grey Tea Imperial Exuberance
60g white
6g vergoise
30 g flour
1g baking powder
QS white peach
Mix the first part of the ingredients, add the egg whites whipped with the brown sugar in 3 times and add the last part with the third third of the egg whites. Place pieces of peach all over the biscuit, pour in a frame and bake for about 15 minutes at 160°. Place the reconstituted shortbread, freeze on the biscuit for 24 hours.
Whipped vanilla ganache
250g cream 35%
80g white chocolate
1 vanilla pod
1g gelatin
6g water
Heat part of the cream with the vanilla, strain over the chocolate, mix and add the rehydrated gelatin, then the rest of the cream and mix. Refrigerate for 24 hours before poaching.
Coating
100g passion-inspired chocolate
30g strawberry-inspired chocolate
60g cocoa butter
QS chopped almonds