Whipped Matcha Ganache
Ingredients
– 250 g whipping cream
– 50 g clear corn syrup
– pinch salt
– 250 g melted chocolate
– 15 g matcha powder
– 500 g cold whipping cream
Method
1. Melt chocolate fully over double boiler, stir in matcha powder.
2. Put whipping cream in sauce pan along with corn syrup and salt. Bring to a steam and whisk together until homogenized.
3. Pour cream over chocolate and stir until combined.
4. Stream in cold cream and whisk.
5. Pass through strainer and reserve in fridge overnight before use.
6. Once rested overnight, whip in stand mixer until stiff peaks (be careful not to over-whip).
Strawberry Jam
Ingredients
– 500 g frozen strawberries
– 90 g sugar
– 10 g pectin
– zest of 1 lemon
Method
1. Put sugar and frozen strawberries into a pot and bring to a boil.
2. Add pectin and boil for 10 minutes, whisking occasionally.
3. Take off heat and add zest of 1 lemon.
4. Reserve in fridge until cool.
Pate a choux
Ingredients
– 500 g water
– 500 g milk
– 400 g butter
– 5 g salt
– 40 g sugar
– 600 g all-purpose flour
– 16 eggs
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Method
1. In pot, add milk, water, butter, sugar and salt and bring to a boil.
2. Once boiling add in flour and mix with a wooden spoon for 5 minutes on medium high heat.
3. Put batter into mixer and fold with the paddle for 5 minutes or until steam is gone.
4. Add eggs in one at a time until fully incorporated.
5. Reserve in fridge until cooled
6. Pipe into rings on a lined sheet pan. Bake at 350 degrees Fahrenheit for 25 minutes.
Matcha Powder
Ingredients
– 10 g matcha powder
– 100 g icing sugar
Method
1. Add both ingredients and whisk together.
Japanese Cheesecake
Ingredients
– 180 g milk
– 180 g cream cheese
– 45 g butter, soft
– 5 egg yolks
– 60 g cake and pastry flour
– 15 g corn starch
– pinch salt
– 5 egg whites
– 90 g sugar
Method
1. Combine milk and cream cheese in a double boiler, whisk until smooth.
2. Add soft butter and whisk until smooth.
3. Add yolks one at a time, make sure the mix isn’t too hot or eggs will seize.
4. Sift in the flour and corn starch and fold into the mix, add salt.
5. Whip egg whites, once soft peaks, add sugar and whip until shiny and medium soft peaks.
6. Fold this into the cheese cake batter.
7. Bake at 320 degree Fahrenheit for approx. 45 minutes in a loaf pan, rested in a waterbath
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