Ingredients
Matcha ganache
heavy cream UHT
sorbitol, liquid
glucose syrup
couverture Rondo Edelweiss 36%
cocoa butter
butter
matcha green tea powder
Decorative syrup
sugar
water
matcha green tea powder
Additional ingredients
couverture Rondo Edelweiss 36%
(for coating)
Production
Matcha ganache
Melt the couverture together with the cocoa butter. Mix in the matcha powder (do not stir with a whisk – risk of lumps forming). Then place the mixture in the warming cabinet for several hours.
Note: Resting in the warming cabinet allows the aroma of the matcha tea to develop optimally.
Heat the cream together with the glucose syrup and sorbitol to approx. 80°C. Add the hot cream mixture to the melted couverture and mix thoroughly. Finally, stir in the butter.
Pour the finished ganache into a square frame (30.5×30.5 cm, height: 1 cm). Leave to crystallize overnight.
Cutting the ganache
Coat the surface of the ganache sheet thinly with approx. 25 g of the tempered Rondo Edelweiss couverture.
Cut into 3.5 cm wide squares using a praline harp.
Decorative syrup
Bring the water and sugar to the boil. Add the matcha powder and boil briefly. Allow the thick syrup to cool.
Finishing
Coat the praline pieces with tempered couverture. Decorate with a fork.
Fill the cooled matcha syrup into a cornet and pipe drops onto the pralines. Allow the syrup to set completely.
Evaluation