266 g sugar 266 g flour 266 g almond powder 266 g Elle & Vire gourmet butter 82% fat 19 g thé matcha 8 g salt
CRUST
290 g white chocolate
JOCONDE BISCUIT
256 g eggs 230 g egg white 179 g almond powder 153 g granulated sugar 92 g whole grain flour 63 g sugar 12 g thé matcha
SYRUP
1080 g water 432 g sugar
CALAMANSI JELLY
540 g water 232 g calamansi puree 211 g sugar 156 g water 31 g gelatine powder
LEMON CREAM
445 g Elle & Vire gourmet butter 82% fat 297 g sugar 297 g eggs 267 g lemon juice 15 g gelatine powder 75 g water
VANILLA MOUSSE
1274 g milk 1274 g Excellence whipping cream 35% fat 425 g egg yolks 347 g sugar 154 g water 31 leaves kaffir lime leaves 31 g gelatine powder 4 pod vanilla pods
ICING
450 g Elle & Vire gourmet butter 82% fat 300 g granulated sugar 150 g egg whites 20 g matcha powder
Place all the ingredients in a robot and mix. Incorporate the cold butter and mix until a paste is obtained.
Chill until the mix is very cold but not fixed. Mix again in small pieces using the robot. Spread on a baking tray and put in the oven for 10-15 min at 160°C (320°F).
2
CRUST
Make crumbs for the crumble.
Incorporate the melted chocolate, pour into the pastry circle.
3
JOCONDE BISCUIT
Whip the eggs to make a bomb paste. Progressively add the sieved products as well as the ground almonds. Fold by hand. Whip the egg whites and progressively add the sugar to make the French meringue. Incorporate the meringue into the egg mix. Make three trays then put them into the oven for
6-7 min at 200°C (392° F).
4
SYRUP
Boil the water and sugar until the latter is entirely dissolved and a syrup is obtained. Divide into three portions and soak three Joconde matcha leaves in each.
5
CALAMANSI JELLY
Boil the calamansi puree, the sugar in 540 g of water until all the sugar is dissolved. Remove from the stove and add the gelatine.
Let it cool. Insure that the biscuit layer is soaked and chill so that the Jelly does not seep through it.
6
LEMON CREAM
Mix the sugar, lemon juice and eggs. Heat to 80°C (176°F) in a water bath, add the gelatine.
Spread a 5mm layer, keep the lemon cream for the presentation.
7
VANILLA MOUSSE
Heat the milk and make it infuse with vanilla pods and kaffir leaves thoughout the night. Remove the leaves and measure the milk again, add if missing. Prepare a custard by slowly cooking at 80°C (176°F), then remove from the stove and add the gelatine.
Mix the whipped cream once chilled to room temperature.
Divide in two to make layers of cream.
8
ICING
Cook the egg whites in a water bath with the caster sugar until the latter is entirely dissolved. Whip to make the meringue. Progressively add the butter. Add the matcha powder, mix. Use as icing.
Recipes
