Matcha Black Sesame Petit-Gateaux
These matcha black sesame petit gateaux are a feast for your taste buds, as well as your eyes with their beautiful look and well-crafted construction of layers.
Recipe type: Dessert
Cuisine: French-Asian
Serves:: 10-12 pieces
Matcha sponge cake:
  • 25g hot water
  • 10g matcha powder
  • 40g egg yolk
  • 10g white sugar A
  • 60g egg whites
  • 40g white sugar B
  • 50g all-purpose flour
  • 35g butter, melted
Black sesame croustillant:
  • 45g paillete feuilletine
  • 45g milk chocolate
  • 30g black sesame paste
  • 45g praline paste
Black sesame ganache:
  • 90g heavy cream
  • 10g glucose syrup
  • 125g white chocolate
  • 15g butter
  • 15g black sesame paste
Mousse matcha:
  • 320g milk
  • 5g lemon zest
  • 8g matcha powder
  • 80g white sugar
  • 12g gelatin + 72g water
  • 360g heavy cream, whipped
  • Black velvet Silikomart spray
  • Fresh raspberries
  • Chocolate decor (optional)
Matcha sponge cake:
  1. Mix the water and matcha powder in a bowl until a paste forms.
  2. Combine the egg yolk and sugar A and mix well until pale and light. Stir in the matcha paste.
  3. In a different bowl, whip the egg whites until foamy then add the sugar B and mix until medium peaks form.
  4. Begin folding the meringue into the matcha base, alternating it with the flour.
  5. In the end, gradually stir in the melted butter.
  6. Spread the sponge cake on a tray lined with baking paper until it has about 1cm thickness.
  7. Bake in the preheated oven at 180C for 10 minutes.
  8. Cool down.
  1. Melt the chocolate and mix it with the rest of the ingredients.
  2. Spread this mixture evenly over the sponge cake, pressing well.
  3. Place in the fridge for 10 minutes then cut small discs of sponge, just slightly smaller than your final petit gateaux mold.
  4. Keep in the freezer.
Black sesame ganache:
  1. Heat up the cream and glucose.
  2. Pour it over the chocolate and blend well with a hand blender.
  3. Add the butter and sesame paste and blend well.
  4. Pour into small insert molds that are smaller than your final cakes.
  5. Freeze for a few hours until set.
Mousse matcha:
  1. Bloom the gelatin in water.
  2. Heat up the milk, sugar and lemon zest and infuse for 10 minutes then strain and reheat slightly the cream, adding the matcha powder.
  3. Add the gelatin and mix well then allow to cool down to 25C.
  4. Fold in the whipped cream.
  5. If the mousse is too liquid, place it in the fridge for 10-15 minutes to begin to set.
  6. Fill each of your molds halfway with mousse, then place and insert in the centre, followed by more mousse and in the end a disc of sponge and croustillant.
  7. Freeze the cake at least 8 hours.
To finish the cakes:
  1. Unmold them then carefully spray them with velvet spray.
  2. Decorate with chocolate strips and fresh raspberries.
Recipe by Pastry Workshop at