PARTIE 1

Matcha Joconde biscuit

(610g 40x60cm)

Ingredients

-625g Almond powder

-625g Granulated sugar

-1050g Whole egg

-150g Flour

-50g Matcha Powder

-125g Non salted butter

-500g Egg white

Directions

1. Mix almond powder, granulated sugar and whole egg and beat.

2. Pour in a bowl and mix with flour and matcha powder.

3. Add melted butter, then mix with meringue (egg white and granulated sugar).

4. Flatten steel plates and bake 10 to 11 minutes at 210°C.

Matcha syrup

Ingredients

-800g Water

-600g Granulated sugar

-60g Matcha powder

Directions

1. Boil granulated sugar with water.

2. Add matcha powder and filter through sieve.

3. Cool down.

Mandarine purée jelly

Ingredients

-600g Orange Mandarin purée

-150g Water

-200g Granulated sugar

-30g Lemon juice

-25g Pectin

-60g Sugar

Directions

1. Mix the mandarin orange purée with water, granulated sugar and lemon juice and heat at 60°C.

2. Mix well pectin with granulated sugar.

3. Boil and freeze using a flexipan sheet.

Final

-160 g Compound

GUN SPRAY

-1000g Cocoa butter CÉMOI

-18g Green coloring

PARTIE 2

Ganache au Matcha

Ingredients

-1320g Couverture Succession White 31%

-660g Cream 35 %

-43g Matcha powder

-132g Butter

Directions

1. Mix and fully melt white chocolate, matcha powder and Trimolin using a microwave or bain marie.

2. Add boiled fresh milk and emulsify.

3. Then add butter and leave at room temperature.

Chocolate ganache

Ingredients

-918g Couverture Succession Dark 64%

-918g Cream 35 %

-66g Trimolin

-34g Non salted butter

Directions

1. Mix trimolin and chocolate with boiled fresh cream 35%.

2. Emulsify and mix with butter.

3. Leave at room temperature.

Montage

Spread melted compound on biscuit Joconde baked side and turn upside down when solidified. Soak in matcha syrup. Spread matcha ganache, put matcha biscuit Joconde on top and soak in matcha syrup. Spread all chocolate ganache and put matcha biscuit Joconde on top then soak in syrup. Put frozen mandarin orange jelly on top of biscuit Joconde, then soak in syrup. Spread matcha ganache, put matcha biscuit joconde on top and soak in matcha syrup. Spread remaining matcha ganache on it and freeze. Spray green cocoa butter with gun spray.