Recipe So To

To prepare this dish

Ingredient list

MATCHA CRUMBLE

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

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   MATCHA CRUMBLE

   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. 2

   CRUST

   Make crumbs for the crumble.
   Incorporate the melted chocolate, pour into the pastry circle.
3. 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. 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. 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. 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. 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. 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.

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A few words about the author…

Talita Setyadi

Although she had pursued a career in music, Indonesian Chef Talita Setyadi found her true calling after watching a culinary movie. Henceforth, this unparalleled technician trained in France and the USA launched in a quest for excellence relying on strict sourcing and extreme perfectionism. After a first opening in April 2015, two new BEAU boutiques-bakeries opened in Jakarta. Here’s an account of a meeting with a passionate Chef who represented Indonesia as one of the 2017 World Pastry Cup jury.