MATCHA
STRAWBERRY With strawberry compote, matcha
and joconde decoration

Combine the eggs with the cassonade sugar and the honey. Add the flour, sifted with the baking powder and the salt. Melt the butter and combine. Pour out in a baking frame (28 cm x 40 cm). Bake at 170°C for 20 minutes.

Heat the strawberry puree. Dry mix the pectin with the sugar and add to the puree. Cook at 106°C. add the lemon juice and mix. Reserve.

Bring the puree to the boil. Pour over the white chocolate, add the gelatin mass and the green tea. Mix with a hand blender. Combine with the cream and the mascarpone.

Dry mix all ingredients. Bake the crumble at 160°C for 10 minutes. Add the white chocolate and the green tea. Cool down.

Combine the water with the cream, sugar, glucose syrup and the milk powder. Cook at 103°C. add the gelatin mass and pour over the grape seed oil and the nappage. Mix with a hand blender and add the green tea powder. Reserve and use at 27°C!

Melt the butter and cacao butter. Add the sifted ingredients. Mix in the liquid egg white, divide the mixture in two parts, color them with the food coloring. Spread over a baking sheet and leave to dry.

Whip the eggs with the almond powder and the icing sugar. Combine with the flour and the melted butter. Whip the egg white with the sugar and fold in to previous mixture. Spread over the colored joconde and bake: 210°C during 6 to 7 minutes.

Spread the strawberry compote over two layers of Madeleine biscuit. Freeze. Whip the matcha ganache and bring over in two circles. Bring in the frozen madeleine-strawberry discs. Spread the crumble over the biscuit. Fill two extra flat circles with the mousse and freeze. Finish the circles with the remaining matcha ganache. Finish with a second layer of Madeleine and freeze. Unmold and glaze with the green matcha glaçage. Decorate with cream and chocolate decorations. Place strips of baked joconde biscuit round the entremets.