Recipe components

Used products

Airy Cream Matcha

PreparationIngredients
Preparation

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Ingredients
  • 50g
    yolk
  • 40g
    water
  • 18g
    sugar
  • 250g
    Cream 42%
  • 8g
    Matcha Powder
  • 1g
    soaked gelatin

Nori (seaweed)

PreparationIngredients
Preparation

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Ingredients
  • 30g
    Nori
  • 200g
    Sticky rice powder
  • 400g
    water
  • 500g
    olive oil
  • Q.S.
    water

Nori (seaweed)

PreparationIngredients
Preparation

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Ingredients
  • 30g
    Nori
  • 200g
    Sticky rice powder
  • 400g
    water
  • 500g
    olive oil
  • Q.S.
    water

Risotto Zephyr™

PreparationIngredients
Preparation

Make Ganache with Cream, Chocolate and Vanilla.

Add Lemon zest and Rice to ganache and mix.

Ingredients
  • 45g
    35% cream
  • 111g
    Zéphyr™
  • Q.S.
    vanilla
  • 1piece(s)
    lemon zest
  • 315g
    cooked rice

Rice

PreparationIngredients
Preparation

Wash rice lightly and cook.

Ingredients
  • 504g
    rice
  • 210g
    water

Crème au Chocolat

PreparationIngredients
Preparation

Warm half amount of Cream, mix with Chocolate and emulsify.

Mix with the rest of the Cream.

Ingredients
  • 120g
    35% cream
  • 20g
    Zéphyr™ Caramel
  • 100g
    Inaya™

Crème au Chocolat

PreparationIngredients
Preparation

Warm half amount of Cream, mix with Chocolate and emulsify.

Mix with the rest of the Cream.

Ingredients
  • 120g
    35% cream
  • 20g
    Zéphyr™ Caramel
  • 100g
    Inaya™

Matcha Giocondo

PreparationIngredients
Preparation

Beat whole egg, sugar powder and almond powder.

Beat egg white and sugar.

Mix everything together.

Add and mix sieved dry mixtures and melted butter.

Spread on the baking sheet and bake for 8 mins at 200℃.

Ingredients
  • 80g
    whole eggs
  • 60g
    icing sugar
  • 60g
    almond powder
  • 100g
    egg white
  • 38g
    Sugar
  • 8g
    flour T45
  • 8g
    Matcha Powder
  • 12g
    butter (melted)

Grassini Chocolat

PreparationIngredients
Preparation

Add water to flour, baking powder and salt, then mix.

Add melted chocolate and olive oil.

After kneading, rest in fridge for 1 day.

Spread at thickness of 1.5mm and cut.

Bake at 180℃.

Ingredients
  • 300g
    Flour T55 (All purpose flour)
  • 3g
    Baking powder
  • 4g
    salt
  • 135g
    water
  • 42g
    Saint-Domingue
  • 6g
    olive oil

Framboise Sauce

PreparationIngredients
Preparation

Warm framboise and framboise puree, then add gelatin

Add brandy when it cools down.

Ingredients
  • 20g
    Raspberry
  • 90g
    raspberry puree
  • 1g
    gelatin
  • 3g
    Eau de vie strawberry (brandy)

Crème patissière chocolat

PreparationIngredients
Preparation

Infuse tonka beans in milk for 1 day.

Take out the tonka beans and make custard with egg yolk, sugar and flour.

Add chocolates and butter.

Cool down in fridge.

Ingredients
  • 10bean(s)
    Tonka beans
  • 378g
    milk
  • 63g
    yolk
  • 42g
    Sugar
  • 25g
    flour T45
  • 108g
    Tanzanie
  • 18g
    Ghana
  • 20g
    butter

Airy Cream Matcha

PreparationIngredients
Preparation

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Ingredients
  • 50g
    yolk
  • 40g
    water
  • 18g
    sugar
  • 250g
    Cream 42%
  • 8g
    Matcha Powder
  • 1g
    soaked gelatin

Decor

PreparationIngredients
Preparation
Ingredients
  • Q.S.
    Chocolate
  • Q.S.
    Cacao Butter Colorings
  • Q.S.
    pearl powder
  • Q.S.
    lemon zest
  • Q.S.
    Raspberry