Pain au matcha

Knead all the ingredients together for 18-20 minutes.

The dough should be between 22°C and 24°C.

Shape into a ball and let it rest on the counter for 15 minutes.

Roll out onto a 30 x 40 cm baking sheet and freeze until it reaches 2°C.

Transfer to a refrigerator (maximum 3°C) until the next day.

Knead all the ingredients together for 18-20 minutes.

The dough should be between 22 and 24°C.

Shape into a ball and let it rest on the counter for 15 minutes.

Roll out onto a 30 x 40 cm baking sheet and freeze until it reaches 2°C.

Transfer to a refrigerator (maximum 3°C) until the next day.

Prepare the Croissant Butter and place the matcha dough on top and the regular dough underneath.

Give it a double fold and a single fold, leaving the matcha side facing out.

Rest for 30 minutes in the freezer and 30 minutes in the refrigerator.

Roll out to 2 cm thick and cut crosswise strips 0.5 cm wide.

Attach them to the laminated dough, rest for 15 minutes in the refrigerator, and roll out to 4 mm thick.

Cut rectangles of 25 x 5 cm and place them in a 10 x 5 cm rectangular tin.

Prove for 1 hour and 30 minutes at 28°C and bake at 170°C for 17 minutes.

Brush on a thin layer of neutral glaze while the pastry is still warm.

Heat the Stand & Overrun and dissolve the matcha tea.

Blend until fully incorporated.

Emulsify with the previously melted white chocolate.

When the mixture reaches 35°C, add the Cake Butter and refine the emulsion using a blender.

Set aside at room temperature.

Bloom the gelatine powder with the water.

Heat the raspberry purée with the sugar (1).

When it reaches 40°C, add the sugar (2) mixed with the pectin and bring to a boil for 2 minutes.

Remove from heat, add the bloomed gelatine and the lemon juice.

Refrigerate.