Matcha Chouchou

Snack Creative way to use red beans as garnish to these beautiful pastries. Makes: 20 pcs Craquelin Flour 74 g Butter 54 g Light brown sugar 72 g In a freestanding mixer with a paddle attachment soften the butter. Add in the light brown sugar and mix well. Add the pre-sifted flour in two parts. Leave to rest in the fridge for 2 hours. Roll out to 2mm and place in the freezer till use. Pate a choux Preheat oven to 250 degrees C Butter 74 g Water 74 g Salt 3 g Sugar 4 g Milk 74 g Vanilla Extract 1 g Flour 88 g Eggs 184 g Place the butter, water, salt, sugar, milk and vanilla extract in a sauce-pan and bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in the flour that has been sifted. Cook over medium, high heat while stirring constantly until the mixture pulls away from the sides and a film forms on the bottom of the pan (approximately 3 minutes) Transfer the mixture to a standing mixer with the paddle attachment. Stir for a minute or two to let the mixture cool down. With the mixer on the lowest speed, slowly add eggs 20-30gram at a time. Make sure the egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth transfer the mixture to a piping bag fitted with a round tip. Pipe out mini circles (approximately 3cm diameter in size). Cut out the craquelin using a piping tip to make circles slightly smaller than the circles you piped (2.7cm diameter) & place the craquelin on top of the piped choux. Work quickly because the craquelin will defrost and will be difficult to work with. Place it in the oven. Once the choux puffs up then lower the oven to 160 degrees C. *Do note that the amount of egg needed in a recipe can vary depending on the humidity of the place that you live in as well as how well you dried out the mixture before adding the eggs. Please make sure you dry the mixture very well. Matcha Whipped Ganache White Coverture Chocolate 89 g Gelatin 3 g Ice water for gelatin 18 g Great Tea Powder 8 g Vanilla extract 1 g Cream 399 g Bloom the gelatin in the ice water Mix half the amount of cream with the green tea. Slowly pour the cream over the green tea powder to make sure there are no lumps of green tea. Place the green tea/cream mixture in a bowl with the white coverture chocolate. Place the second half of cream in a pot with the vanilla extract and bring to a light simmer & remove from heat. Add in the gelatin / water mixture. Once the gelatin has melted, pour the gelatin/cream mixture over the chocolate and mix well with an emulsion mixer. Chill for 24 hours before use. Red Bean cooked in water 500 g You can purchase this ready cooked in a can or you can cook your own at home. I use Japanese azuki red bean for the best result Mochi You can buy ready made mochi at a store, but I like to use this recipe because it doesn’t harden up in the fridge and it’s very easy to make Glutinous rice flour 28 g Sugar 14 g Trehalose 6 g Water 50 g Milk 3 g Corn starch QS Place all ingredients except the cornstarch in a bowl; mix well and place in the microwave for 1 minute. Take it out, mix and place it back in the microwave for another minute. Remove from microwave and use a wooden spoon to knead and mix the mocha until the desired texture is achieved or until the mixture pulls away from the sides and clumps up in a ball. Toss with a small amount of cornstarch, wrap and leave it in the fridge to cool. It’s important not too put too much corn starch because we want to toss the mochi with kinako powder before Kinako Powder QS Only a small amount is needed to toss the mochi in. Kinako is a product commonly found in Japanese cuisine and sweets. It is roasted soybean flour and contains all the vitamins and minerals found in soy so it has a lot of health benefits as well. Assembly Cut the mochi in small squares and toss with kinako powder. Whip up the green tea whipped ganache to stiff peaks and place in two piping bags: 1 with a small circle tip and the other with a star tip. Place the azuki in a piping bag. Take the choux and hold it upside down (craquelin side down, flat side facing up). You can choose to use some cream to hold it in place upside down directly on a serving board or on a sugar cookie. Pierce a large hole in the base of the choux. Pipe a small amount of the green tea cream in using the piping bag with the small round tip, then place two small cubes of mochi with kinako powder in the choux and cover with a small layer of red bean. Pipe a large swirl to the outer edges of the choux using the piping bag with the star tip and decorate with a couple red beans. Repeat steps 4 to 7 for all choux.