Ingredients
Process
Soft matcha cookie
180g caster sugar
33g Egg whites
80g egg yolks
45g Cream 35% fat
1.1g Fleur de sel
190g Almond powder
155g Butter
200g egg whites
22g Caster Sugar
26g Wholegrain rice flour
26g Corn flour
26g Potato Starch
8.4g Matcha Tea
4.5g Baking Powder (gluten-free)
Mix the first 6 ingredients together.
Beat the 200g of egg whites and make a meringue with the 22g of sugar.
Mix the two masses together, remove a part and mix with the melted butter at 45°C.
Finish with the flours sifted with the tea and baking powder.
Spread 1000g per 37 x 27cm frame and bake at 170°C for 8 to 10 minutes.
Allow to cool before cutting into 2cm wide strips
Light sesame almond cream
300g Whole milk
50g Cocoa butter (Weiss)
0.6g Iota (Louis François)
1.5g Carob gum (Louis François)
360g Sesame Praline (Weiss)
175g Almond Praline 60% Valencia (Weiss)
Heat the milk and cocoa butter to 50°C.
Add the iota with the carob and bring to a boil.
Pour over the pralines in a food processor and emulsify.
Leave to cool for 24 hours before piping 3 strips with a No. 8 nozzle onto the cut biscuit lengths.
Allow to cool before cutting into 5cm lengths.