Home Recipes Matcha Flowers

Matcha Flowers

Reinvent The Classic! Ceremonial grade matcha-infused flowers.

Eggs

Matcha Flowers

Ingredients

Matcha Sable

146 g Debic Butter

83 g Icing Sugar

208 g Flour

21 g Matcha Powder

42 g Egg White

Matcha Choux Biscuit

58 g Dutch Lady Milk (1)

58 g Sunflower Oil

70 g Flour

15 g Matcha Powder

1 g Salt

108 g Dutch Lady Milk (2)

67 g Whole Egg

115 g Egg Yolk

174 g Egg White

79 g Caster Sugar

Matcha Cremeux

200 g Debic Stand & Overrun

50 g Dutch Lady Milk

10 g Matcha Powder

62.5 g Egg Yolk

12.5 g Inverted Sugar

2 g Pectin NHX

14 g Caster Sugar

9 g Debic Butter

Glutinous Rice Tea Chantilly

100 g Dutch Lady Milk

20 g Glutinous Rice Tea Leaf

40 g Glucose Syrup

30 g Inverted Sugar

1/3 nos Vanilla Pod

5 g Matcha Powder

12 g Gelatin Mass

400 g Debic Whipping Cream 35%

Matcha Glaze

330 g Absolu Cristal Glaze

33 g Water

5 g Matcha Powder

Debic products used

Debic Stand & Overrun 1L

Whipping Cream 35% 1L

Preparation

Matcha Sable

Using a paddle attachment, mix the butter, icing sugar, flour, and cocoa powder in a mixing bowl until the mixture reaches a sandy texture. Add the egg whites and mix briefly. Allow the dough to rest in the chiller. Roll the dough to a 2.5mm thickness and cut into 11cm diameter flower shapes.

Matcha Choux Biscuit

In a saucepan, warm the first portion of milk, oil, and matcha powder to 75°C.Add the sifted flour and salt, mixing until the batter is gelatinized. In a separate container, combine the second portion of milk, whole eggs, and egg yolks, then blend well with a hand blender (Micromix). Prepare a medium-peak French meringue using the egg whites and caster sugar. Gently fold the meringue into the matcha mixture (fixed from "coffee") and spread evenly onto a Flexipan (53cm x 35cm). Bake at 150°C for 14 minutes.

Matcha Cremeux

Mix the pectin and caster sugar together in a small bowl.Warm the whipping cream, milk, matcha powder, egg yolks, and inverted sugar in a saucepan to 45°C. Whisk in the pectin mixture and continue cooking until it reaches 83°C. Incorporate the butter and emulsify thoroughly with a Micromix.

Glutinous Rice Tea Chantilly

Infuse the glutinous rice tea leaves in hot milk overnight in the chiller, then strain. Warm the infusion with glucose syrup, inverted sugar, vanilla bean, matcha powder, and gelatin mass to 36°C. Emulsify well with a Micromix. Incorporate the second portion of whipping cream and emulsify again. Store in the chiller for later use.

Matcha Glaze

Bring the neutral glaze and water to a boil in a saucepan. Stir in the matcha powder until fully incorporated.

Assembly

Pipe a thin layer of whipped peach tea mascarpone chantilly onto the biscuit. Layer with oolong tea crème brûlée, followed by another layer of chantilly. Add the white peach confit. Pipe chantilly around the sides of the insert and use a hard plastic scraper to smooth and curve the cream. Freeze the cake. To finish, pipe another layer of chantilly on the sides and use the hard plastic to create the final design. Decorate with fresh white peach and dried cornflowers.

Eggs

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