Matcha “colada”

Pastry recipe
Andres Lara

Andres Lara

Pastry Chef
Born in Chicago of Colombian parents, Pastry Chef Andres Lara enjoyed a multicultural upbringing which embraced his Latin heritage and set the stage for his multinational pastry career. It was during ...
  1. Matcha sponge

    Ingredients

    • Egg yolk - 95g
    • Water - 55g
    • Flour T45 - 95g
    • Matcha green tea - 14g
    • grapeseed oil - 35g
    • Sucrose - 35g
    • Egg white (pasteurized) - 150g
    • Sucrose - 58g
    • Cream of tartar - 1,3g

    1. Whip egg yolks (room temp) sucrose. When it reaches a stiff peak add water.
    2. At same moment whip egg whites + sucrose + cream of tartar.
    3. Mix the 2 mixtures.
    4. Add sifted flour + matcha.
    5. Add grapeseed oil.
    6. Spread in 5mm high frame.
    7. Bake 170°C 4 + 4min (careful not to over bake or will be too dry to shape).
    8. Cover with plastic wrap and freeze.
    9. Cut aprox. 6.4cm Lx 4.5cm W strips.
    10. Line 50x30 individual ring with acetate and matcha sponge.

  2. Coconut Sable base

    Ingredients

    • Butter - 136g
    • Icing sugar - 106g
    • Egg - 56g
    • Flour T55 - 270g
    • Dessicated coconut - 106g
    • Sea salt - 2g

    1. Combine butter + icing sugar + coconut + 25% of flour.
    2. Add eggs and rest of flour + salt.
    3. Roll to 2.5mm thickness.
    4. Use #40 cutter.
    5. Bake 170°C.

  3. Alto Del Sol 65% Sabayon mousse

    Ingredients

    • Mascarpone - 40g
    • Water - 17g
    • Egg yolk - 72,3g
    • Sucrose - 35g
    • Couverture chocolate 65% - 150g
    • Whipped cream - 281g
    • Gelatin 200 bloom - 2,8g
    • Maldon salt - 2,9g

    1. Poach Sugar + yolks + salt + mascarpone Sabayon method over water bath. Cook to 75°C.
    2. Whip and add gelatin. Whip to cool.
    3. Melt couverture to 45°C.
    4. Mix with sabayon + cream.
    5. Pipe about 15-20g per Cake. 

  4. Pineapple confit

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 445 g
    • Frozen fruit purée 100% : Lime - 88 g
    • trehalose - 50g
    • Lime (zest) - 3
    • Pectin NH - 11g
    • Sucrose - 52g
    • Xantan gum - 3g
    • Sea salt - 2

    1. Heat Pineapple + gelespessa +lime puree + trehalose to 40°C.
    2. Add sucrose + pectin nh + salt and bring to boil for about 1min.
    3. Once cold fold in fresh lime zest and fresh pineapple cubes(about 1/3 of a pineapple).

    In this step

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    Frozen fruit purées
  5. Light Coconut Cream

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 425 g
    • Water - 39g
    • xanthan - 2,2g
    • Coconut sugar - 44g
    • Gelatin 200 bloom - 6,6g
    • Whipped cream - (34%) 282g

    1. Blend Gelespessa into coconut puree.
    2. Warm 1/3 of puree with coconut sugar.
    3. Add gelatin and dissolve.
    4. Add rest of puree.
    5. At 21-22°C fold in whipped cream.
    6. Reserve and pipe into mold.

    In this step

  6. Finish

    1. Toasted coconut flakes.
    2. Matcha tea powder.

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