Puff Pastry


  1. Mix the butter and flour. Add cold water and knead into a smooth dough.
  2. Let the dough rest for 1 hour.
  3. Knead the butter to soften.
  4. Place the Tourage pastry butter in the centre of the dough.
  5. Half turn the dough 6 times or 4 full turns.
  6. Refrigerate the dough after each turn.
  7. Bake at 180°C for 20 minutes and then cut the dough into a 35cm x 23cm rectangle.
  8. Bake at 170°C for 20 minutes


Choux Pastry


  1. Bring the water, milk, and butter to a boil.
  2. Add the flour, sugar and salt.
  3. Mix well and carefully add the eggs.
  4. Using a pastry bag pipe the dough into regular circles.


Chocolate Glaze


  1. In a bowl, mix the butter and sugar.
  2. Add flour and cocoa powder and mix thoroughly.
  3. Spread the dough and place in the freezer.
  4. Cut discs using a round cutter.
  5. Place on the choux pastry. Bake at 190°C for 25 minutes.


Matcha Cream


  1. Boil the milk, cream and vanilla.
  2. Mix egg yolks, corn starch, Matcha powder and sugar.
  3. Add half the egg mixture to the milk and cream, then mix well.
  4. Add the other half, mix well, then bring the preparation to a boil.
  5. Add the softened gelatin and cocoa butter, then cool to 34°C and add the butter.
  6. Blend thoroughly using an immersion blender.


Vanilla Mousse


  1. Mix the egg yolks, sugar and vanilla.
  2. Dilute the milk powder in milk and cream then bring to a boil.
  3. Pour the hot liquid over the eggs and stir immediately.
  4. Heat to 85°C.
  5. Add gelatin. Cool rapidly to 35°C and add the whipped cream.


65% Cacao Dark Chocolate Ganache


  1. Bring the cream (A) and the glucose to boiling point.
  2. Add the gelatin and thoroughly mix in the chocolate.
  3. Pour in the cream (B) and cool overnight in the refrigerator.
  4. The next day, whisk until the mixture forms into a mousse.


Vanilla Cream


  1. Mix together all the ingredients and bind until the consistency of whipped cream is reached




  1. Arrange a layer of matcha cream on the puff pastry, then top it off with a layer of vanilla mousse.
  2. Garnish the choux with chocolate ganache before placing it on to the three layers.
  3. Using a pastry bag, pipe the vanilla cream into the centre.
  4. Decorate with chocolate shavings.