Tamaki snack

Airy Cream Matcha

Ingredients Preparation
  • 50g
    yolk
  • 40g
    water
  • 18g
    sugar
  • 250g
    Cream 42%
  • 8g
    Matcha Powder
  • 1g
    soaked gelatin

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Nori (seaweed)

Ingredients Preparation
  • 30g
    Nori
  • 200g
    Sticky rice powder
  • 400g
    water
  • 500g
    olive oil
  • Q.S.As needed
    water

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Nori (seaweed)

Ingredients Preparation
  • 30g
    Nori
  • 200g
    Sticky rice powder
  • 400g
    water
  • 500g
    olive oil
  • Q.S.As needed
    water

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Risotto Zephyr™

Ingredients Preparation
  • 45g
    35% cream
  • 111g
    Zéphyr™
  • Q.S.As needed
    vanilla
  • 1piece(s)
    lemon zest
  • 315g
    cooked rice

Make Ganache with Cream, Chocolate and Vanilla.

Add Lemon zest and Rice to ganache and mix.

Rice

Ingredients Preparation
  • 504g
    rice
  • 210g
    water

Wash rice lightly and cook.

Crème au Chocolat

Ingredients Preparation
  • 120g
    35% cream
  • 20g
    Zéphyr™ Caramel
  • 100g
    Inaya™

Warm half amount of Cream, mix with Chocolate and emulsify.

Mix with the rest of the Cream.

Crème au Chocolat

Ingredients Preparation
  • 120g
    35% cream
  • 20g
    Zéphyr™ Caramel
  • 100g
    Inaya™

Warm half amount of Cream, mix with Chocolate and emulsify.

Mix with the rest of the Cream.

Matcha Giocondo

Ingredients Preparation
  • 80g
    whole eggs
  • 60g
    icing sugar
  • 60g
    almond powder
  • 100g
    egg white
  • 38g
    Sugar
  • 8g
    flour T45
  • 8g
    Matcha Powder
  • 12g
    butter (melted)

Beat whole egg, sugar powder and almond powder.

Beat egg white and sugar.

Mix everything together.

Add and mix sieved dry mixtures and melted butter.

Spread on the baking sheet and bake for 8 mins at 200℃.

Grassini Chocolat

Ingredients Preparation
  • 300g
    All purpose flour
  • 3g
    Baking powder
  • 4g
    salt
  • 135g
    water
  • 42g
    Saint-Domingue
  • 6g
    olive oil

Add water to flour, baking powder and salt, then mix.

Add melted chocolate and olive oil.

After kneading, rest in fridge for 1 day.

Spread at thickness of 1.5mm and cut.

Bake at 180℃.

Framboise Sauce

Ingredients Preparation
  • 20g
    Raspberry
  • 90g
    raspberry puree
  • 1g
    gelatin
  • 3g
    Eau de vie strawberry (brandy)

Warm framboise and framboise puree, then add gelatin

Add brandy when it cools down.

Crème patissière chocolat

Ingredients Preparation
  • 10bean(s)
    Tonka beans
  • 378g
    milk
  • 63g
    yolk
  • 42g
    Sugar
  • 25g
    flour T45
  • 108g
    Tanzanie
  • 18g
    Ghana
  • 20g
    butter

Infuse tonka beans in milk for 1 day.

Take out the tonka beans and make custard with egg yolk, sugar and flour.

Add chocolates and butter.

Cool down in fridge.

Airy Cream Matcha

Ingredients Preparation
  • 50g
    yolk
  • 40g
    water
  • 18g
    sugar
  • 250g
    Cream 42%
  • 8g
    Matcha Powder
  • 1g
    soaked gelatin

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Decor

Ingredients Preparation
  • Q.S.As needed
    Chocolate
  • Q.S.As needed
    Cacao Butter Colorings
  • Q.S.As needed
    pearl powder
  • Q.S.As needed
    lemon zest
  • Q.S.As needed
    Raspberry

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