JASMINE PLUM STONE, MATCHA FOREST

Pastry recipe

I am originally from the UK but people say it’s not possible as I don’t drink tea !!!

However, I have always loved the smell of Jasmine Tea and discovered years ago that it pairs amazingly with dark red plums and became one of my staple flavors over the years and especially for poached fruits for breakfast, lunch and even using on my plated desserts. In this dessert I combine it with yogurt, Matcha and sour cream to give an Asian inspiration, which I hope you enjoy as much as I do.

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JASMINE PLUM STONE, MATCHA FOREST
Paul Hayward

Paul Hayward

Pastry chef
Chef Paul Hayward is a world renown, award winning Pastry Chef with 30 years of experience and originally from England. Paul trained under Master French, German and Swiss Pastry chefs and achiev...
  1. POACHED JASMINE PLUM COMPOTE

    Ingredients

    • Frozen fruits IQF : Dark-red plum - 400g
    • Water - 400g
    • Caster sugar - 200g
    • Jasmine tea - 1 tea bags

    Bring water, sugar and Jasmine tea bags to a boil and leave to sit for 5 minutes or preferred taste

    Remove tea bags and bring syrup back to a boil

    Add "FROZEN" plums and cook on medium heat until plums have softened

    Leave to cool at room temperature for flavors to infuse through plums

    Chill overnight before using

    In this step

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    Frozen whole fruit and pieces IQF
  2. NEUTRAL CREME ANGLAISE

    Ingredients

    • Single cream 35 % - 385g
    • Whole milk - 385g
    • Caster sugar - 75g
    • Egg yolk - 155g

    Bring milk and cream to a boil

    Mix sugar and yolks together with hand whisk

    Pour on boiling liquid, while stirring

    Return to heat and cook until 84 C and then immediately pour into a metal bowl sitting on ice

    Once cooled pass through fine strainer

  3. SOUR CREAM PLUM CHOCOLATE CREMEUX

    Ingredients

    • Frozen fruit purée 100% : Dark-red plum - 245g
    • Custard - 130g
    • Sour cream - 100g
    • Gelatine (sheet) - 12g
    • Cold water - 36g
    • Invert sugar - 42g
    • White couverture 35% - 435g

    Use hot fresh anglaise or pre made mixture warmed in microwave at 60 C

    Bring inverted sugar and puree to a boil and mix with anglaise

    Soak gelatine in cold water and add to hot liquid and mix until dissolved and then add sour cream and blend

    Add melted chocolate while blending to create and emulsion

    Pour into small silicone mold and freeze

    In this step

  4. WHITE CHOCOLATE HARD GLAZE

    Ingredients

    • Cocoa butter - 300g
    • White chocolate - 700g
    • food coloring
    • Charcoal powder

    Melt cocoa butter and chocolate separately

    Mix all ingredients together

    Separate into small bowls and color and then pass through a fine strainer

    Use at 30 C

  5. RED PLUM FINANCIER

    Ingredients

    • Frozen fruit purée 100% : Dark-red plum - 285g
    • Egg white (powder) - 50g
    • Caster sugar - 340g
    • Almond powder - 145g
    • Flour - 140g
    • Chemical yeast - 5g
    • Dry butter 84 % - 35g

    Mix sugar, egg white powder and puree together using hand whisk

    Add sifted flour, almond flour and baking powder

    Boil butter until beurre noisette (nut brown) and then pass through a fine strainer and mix until combined

    Chill for 3-4 hours

    Pipe into molds and bake at 170 C                        

    In this step

  6. SEA SALT CHOCOLATE CRUMBLE

    Ingredients

    • Dry butter 84 % - 200g
    • Flour T45 - 265g
    • Cocoa (powder) - 55g
    • Almond powder - 160g
    • Brown sugar - 160g
    • Sea salt - 5g

    Combine all the ingredients in a stand mixer fitted with a paddle on slow speed until forms a dough

    chill for a few hours and then and grate through a square hole cooling wire

    Bake at 160 C in convection oven

  7. CHOCOLATE BLAST CAKE

    Ingredients

    • Egg white - 375g
    • Egg yolk - 190g
    • Caster sugar - 185g
    • Flour T45 - 85g
    • Cocoa (powder) - 80g
    • Dry butter 84 % - 85g

    Weigh all ingredients into a measuring jug except butter and using a hand blender make smooth

    Add melted butter and combine

    Pour into syphon to until full marking and add gas 3 charges

    Shake well until you feel nothing moving inside and fill paper or plastic cups half full with small slit pierced in base

    Microwave on full power for 60 seconds (4 pieces max at a time)

    Place upside down on a cooling wire to cool

    Wrap and freeze until use 

  8. ASSEMBLY

    Poach Plums

    Bake Financier

    Make and freeze blast cake

    Make Cremeux, pipe small amount in mold, place in pieces of the drained poached plums and pipe on top more mix

    Add yogurt Crispy’s and little more mix and then place on plum financier and level off

    Freeze

    Prepare chocolate twigs by piping tempered chocolate onto crushed ice and once set drying on absorbent paper and then dusting with Matcha green tea powder

    Pull frozen blast cake apart while still frozen and allow to defrost

    Unmold frozen Cremeux and place in small stick

    Take white hard glaze and drizzled black and red/purple glazes over top and push frozen dessert through and then turn until glaze set and then remove from stick

    Add a little mirror glaze to top to stick garnish and then place on all items on top as required

    Assembly and finishing

    ASSEMBLY

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