Recipe Paris-Tokyo

To prepare this dish

Ingredient list

Green tea biscuit (2 layers)

450 g icing sugar
450 g ground almonds
60 g cornstarch
45 g egg yolks
30 g matcha powder
315 g egg whites (1)
300 g egg whites (2)
180 g granulated sugar
360 g Elle & Vire gourmet butter 82% FAT

Citrus Cream Cheese crémeux

90 g lime puree
90 g yuzu puree
90 g mandarin puree
8 g lime zests
340 g egg whites
330 g granulated sugar
300 g French Cream Cheese
130 g Elle & Vire gourmet butter 82% FAT
35 g gelatin mass (5 g gelatin + 30 g water)

Lemon confit

115 g lemon puree
18 g lemon zest
340 g pear puree
10 g Pectin NH
185 g granulated sugar
15 g dextrose

Cream cheese white chocolate ganache

100 g milk
250 g Excellence Whipping Cream 35% FAT
28 g gelatin mass (4 g gelatin 200 BLOOM + 24 g water)
150 g white chocolate
250 g French Cream Cheese

Sesame matcha dipping mixture

1000 g white chocolate
250 g cocoa butter
50 g grape seed oil
9 g matcha powder
QS fat-soluble green food colouring
QS fat-soluble yellow food colouring
150 g white sesame seeds

Glaze

300 g mirror glaze
30 g water

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

French Cream Cheese

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Green tea biscuit (2 layers)

   Process the ground almonds with the icing sugar in a food processor. Using the flat beater of the stand mixer, combine the almond/icing sugar mixture, cornstarch, matcha green tea powder, egg yolks and whites (A). Incorporate the stiffly beaten egg whites (B) and sugar, then add the melted butter at 45 °C. 
   Spread 2 x 1000 g of green tea biscuit batter in 2 Flexipat® mats. Bake at 190 °C in a convection oven for approximately 8 minutes and let cool.
2. 2

   Citrus Cream Cheese crémeux

   Bring the fruit purees to the boil together with the lime zest. Work through a conical sieve over the egg whites that have been previously blanched with the sugar. Bring to the boil. Add the gelatin mass and Cream Cheese then blend using a hand mixer. Add the cold butter when the mixture is at 40 °C. Blend again using a hand mixer and refrigerate for at least 4 hours (ideally overnight).
3. 3

   Lemon confit

   Heat the lemon puree with the lemon zest and pear puree. At 40 °C, add the pectin combined with a portion of the sugar. Bring to the boil then add the dextrose combined with the remaining sugar. Cook for 10 minutes (52° Brix). Refrigerate.
4. 4

   Cream cheese white chocolate ganache

   Bring the milk and the cream to the boil. Add the gelatin mass, pour over the white chocolate then blend with the Cream Cheese using a hand mixer. Refrigerate for at least 4 hours (ideally overnight).
5. 5

   Sesame matcha dipping mixture

   Melt the white chocolate and cocoa butter together. Add the grapeseed oil then blend with the matcha and the colourings. Add the sesame seeds.
6. 6

   Glaze

   Bring the ingredients to the boil.
7. 7

   Assembly

   Stir the lemon confit and spread 180 g of it onto each green tea biscuit on the crust side. Cut one sheet in half and put those two sheets in the freezer.
   Stir the citrus Cream Cheese crémeux until smooth and spread 800 g on the whole sheet of biscuit and cut it in half. Then spread 400 g of citrus Cream Cheese crémeux on one of the half sheets. Pile the three half sheets filled with citrus Cream Cheese crémeux and top with the last half sheet (crust side down). Press down gently to make it flat, then return to the freezer.
   Cut into 33 x 5 cm strips then cut the strips in two and lay them on their side.
   Whip the Cream Cheese white chocolate ganache. Using a 10 mm plain tip, randomly pipe out beads of ganache on the top of each cake (approximately 80 g). Make a depression in a few of the beads with a melon baller and fill with a little lemon confit. Return to the freezer and then spray the glaze over the tops of the cakes.
   Dip the cakes in the sesame matcha dipping mixture heated to 35 °C.
   Chef's tip

   It is possible to cut a thin slice off of each end of the cakes to show the layers inside.

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