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