Matcha Green Tea Opera
Pistachio Crumble
Butter 3.5 oz
Sugar 3.5 oz
Almond Flour 3.5 oz
Flour 3.5 oz
White chocolate 6.3 oz
Oil 0.5 oz
Pistachio paste 1.0 oz
Chopped Roasted Pistachio 2.5 oz
Preparation
In a mixing bowl combine the first 4 ingredients
Roll out thinly and bake at 350F for 5/6 mn and cool down
In a mixer with pedal pour the cooled mix and add the white chocolate melted, and rest of the ingredients .
Mix well and spread into frame 35 cm x 28 cm and put aside
Chiffon Matcha
Oil 11.5 oz
eggs 14 oz
water 9 oz
Flour 22 oz
Sugar 17 oz
Matcha powder 3.5 oz
Baking powder 1 TBS
Egg white 18 oz
sugar 13 oz
Preparation
Pour all ingredients except the egg white and last sugar with wisking for 10 mn.
Wisk the egg white and the sugar separate to top pick combine both mixture and spread on a full sheet pan and bake at 325F for 10mn
Cool down and cut 2 equal pieces 35 x 28
Matcha Mousseline
Milk 10 oz
Matcha Powder 0.5oz
Yolks 1.5 oz
Sugar 1 oz
Egg white 3.5 oz
Sugar 6.5oz
Water 1.5 oz
Butter 9 oz
Preparation
Make a pastry cream with the first 4 ingredients and cool down
Bring to a boil water and sugar to 220F
Pour it on the eggwhite to create a meringue
Once it is cool down add the softened butter
Mix between both and set aside
Lime Glaze
Glaze 7 oz
Lime zest as needed
Preparation
Zest the lime and mix with the glaze, set aside
White Ganache
White Chocolate 11.5 oz
Half and half 3.5 oz
Trimoline 1 oz
Preparation
Bring to a boil the half and half and trimoline
Pour on the white chocolate and set aside to cool down
Assembly and Decoration
Take the frame of the pistachio crumble
Spread evenly the matcha mousseline, place a chiffon biscuit and spread the white ganache
Repeat this process twice,
Finish with a layer of green velvet and decorate with a silver leaf and berries.
The Christmas Star Martini!
Ingredients:
Licor 43 Spanish Liqueur
Egg Nog Ice Cream
Milk, Red Sugar (Rim)
Cinnamon and Star Anise
“Deviled Quail Eggs”
Ingredients:
A Dozen Quail Eggs
Mayonnaise
Caviar & Scallions
Chives
Preparation:
Start By Boiling The Quail Eggs Until They’re Fully Cooked Inside. Peel The Eggs. Scoop Out The Cooked Yolks And Grate Into A Bowl. Mix With Mayonnaise And Pipe Into Hard Egg White. Garnish With Caviar And Chives.
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