My Japanese garden

A sweet biscuit topped with chestnut cream and strawberry pearls scented with vanilla and lemon on a bed of matcha crumble.

100YEARS Ambassador

Pascal Molines

Pastry chef


For 8 servings

Biscuit à la crème

60 g butter

270 g Debic Cream 35%

1 g salt

140 g egg yolks

70 g caster sugar

75 g flour

180 g egg whites

65 g granulated sugar

Chestnut emulsion

200 g chestnut pate

50 g apricot pulp

34 g gelatin

Matcha crumble

110 g Debic Cake Butter

110 g brown sugar

110 g almond powder

110 g flour

70 g white chocolate

12 g matcha

Creamy lemon / vanilla

150 g cream with 35%

100 g milk

2 vanilla pods

3 yellow lemons

75 g egg yolks

100 g caster sugar

62 g gelatin

390 g 35% cream mounted

Strawberry pearls

125 gr strawberry pulp

20 g granulated sugar

14 g gelatin

White icing

15 g potato starch

90 g water

360 g granulated sugar

180 g Debic cream

135 g glucose crystals

65 g of milk powder

88 g gelatin

90 g neutral topping

55 g grapeseed oil


Cream cookie

Melt the butter and add the cream and salt.

Whisk the yolks with the sugar.

Whisk the whites with the sugar.

Incorporate all the mixes in the whites, together with the sifted flour.

Lay on 40 x 60 cm rimmed baking sheet and bake at 160 ° 18 mins

Chestnut emulsion

Heat the pulp.

Add the gelatin.

Incorporate into the chestnut paste.

Garnish with inserts.

Matcha crumble

Mix all the ingredients and cook crumble on a plate at 160° C for 12 minutes.

Remove from the oven and mix hot with white chocolate.

Then add matcha tea and cool.

Lemon / vanilla cream

Heat the cream, milk, vanilla, and lemon zest.

Mix the yolks with the sugar and cook with the cream milk mixture at 85 °C.

Add the gelatin.

Cool and incorporate the whipped cream.

Use immediately.

Strawberry pearls

Melt the sugar in a little warm strawberry pulp.

Add the gelatin then the rest of the pulp, mix, and use.

White glaze

Cook the starch diluted with cold water at 103° C, then add the sugar, cream, glucose, and milk powder.

Add the gelatin then the coating and the oil.

Mix and use at 31° C.


Make an insert with the emulsified chestnut cream.

Mold pearls with strawberry coulis. Make the vanilla cream and dress in the molds in the shape of balls with chestnut insert and close with a cream cookie.

Unmold then glaze white and keep cool.

Place a matcha crumble base on a plate.

Finishing touch

Place a scoop of chestnut vanilla along with strawberry pearls, broken chestnuts, and dried chestnut shavings.

Recipe tags 100YEARS Ambassador