ECO

A quick nutritious snack that combines the benefits of fruit and the green tea taste.

Recipe

Created by
  • Aleksandr Pankratenkov - Chef

Chocolate sponge

Ingredients Preparation
  • 190g
    almond milk (sugar free)
  • 60g
    coconut oil

Mix the milk and the melted oil.

  • 30g
    Plein Arôme
  • 40g
    almond flour
  • 90g
    wheat flour
  • 4g
    baking powder
  • 1g
    salt

Mix and sift.

  • 70g
    sugar

Add to the dry ingredients.
Mix dry and liquid ingredients.

  • 90g
    banana(s)

Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge.

Ganache

Ingredients Preparation
  • 50g
    mango puree
  • 40g
    water

Mix and heat to 80ºC.

  • 3g
    Matcha Powder

Brew in a hot liquid

  • 20g
    sugar
  • 1g
    NH pectin

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

  • 125g
    Saint Dominigue Origin

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Ganache

Ingredients Preparation
  • 50g
    mango puree
  • 40g
    water

Mix and heat to 80ºC.

  • 3g
    Matcha Powder

Brew in a hot liquid

  • 30g
    sugar
  • 1g
    NH pectin

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

  • 125g
    Saint Dominigue Origin

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Streusel

Ingredients Preparation
  • 25g
    almond flour
  • 30g
    sugar
  • 35g
    Rice flour
  • 0.5g
    salt
  • 0.5g
    baking powder

Mix in a mixer bowl.

  • 30g
    coconut oil
  • 10g
    water

Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min.

  • 70g
    baked crumbs
  • 30g
    Saint-Domingue

Melt

Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache.

Assembly

Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers.

Get in Touch