Journey into the world - ZEN MATCHA
Journey into the worldthrough the delicate flavors of Japan: green tea cake with a heart of fresh yuzu and Japanese liqueur.
Colorglaze: shine like the world is watching you.
Difficulty level
Journey into the worldthrough the delicate flavors of Japan: green tea cake with a heart of fresh yuzu and Japanese liqueur.
Colorglaze: shine like the world is watching you.
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
knead in a planetary mixer with a shortcrust pastry sheet, avola and butter, finally add the eggs, roll out to about 3 mm in a pastry machine, rest in the refrigerator roll out the bottom and edge of the micro-perforated tart ring, cook with the apple fruit inside after having flavoured it, spreading a light layer, at 170 degrees for about 18 minutes, remove and cool
Ingredients
| FRUTTIDOR MELA | To Taste |
| Whisky | To Taste |
Preparation
sauté the fruttidor with the whisky until it reduces slightly, cool and fill the shortcrust pastry mould
Ingredients
| LILLY NEUTRO | g 36 |
| SINFONIA CIOCCOLATO BIANCO | g 270 |
| yuzu puree | g 185 |
| GLUCOSIO | g 20 |
| liquid cream | g 300 |
Preparation
Heat the juice with the glucose, mix with neutral lilly and chocolate, pour in the cream and zest. Pour into the mold over the cooled apple tart, and reach the edge, lower the temperature
Ingredients
| IRCA GENOISE | g 1000 |
| eggs | g 700 |
| water | g 100 |
| To Taste |
Preparation
whip the first 3 ingredients in a planetary mixer for 10 minutes. put in a cake tin and cook for 30 minutes at 170 degrees in a fan oven, approximately, take out and once cooled cut out discs of the correct diameter for the PAVONI silicone topper. moisten with a mixture of water and powdered matcha tea, lightly and place on the mousse before blast chilling
Ingredients
| SINFONIA CIOCCOLATO BIANCO | g 200 |
| liquid cream | g 40 |
| water | g 60 |
| liquid cream | |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Preparation
make a ganche by heating the first flavored water together with the cream, and mix with the chocolate semi-whip the other ingredients and then gently combine put in the silicone mold and close with the soaked sponge cake, blast chill
Ingredients
| COLORGLAZE GREEN | To Taste |
Preparation
unmold the cake, mix the icing cold simply with the marisa without heating it ice it from frozen at -20 degrees and place it on the cooked pastry
Ice the cake, place the topper on top of the tart, and decorate with Dobla decorations and cake decorating turntable
Pastry Chef
