Matcha Pistachio

INGREDIENTS LIST

Experience the unique flavors of our Matcha Pistachio Roll Cake. Made with a base of Tegral Satin Moist Matcha Cake and filled with Topfil Smooth Passion Fruit, this roll cake is enhanced with a crunchy layer of Crousticrep and finished with Carat Coverlux Dark RSPO and Belcolade Blanc chocolates. Perfect for those who enjoy a blend of matcha, pistachio, and passion fruit, it offers a delightful and satisfying bite that caters to modern tastes.

PREPARATION

MATCHA ROLL

Separate the egg yolk and egg whites.
Mix the egg yolk, oil, water and Tegral Daily Chocolate Cake until homogenous.
Whisk the egg whites, sugar and cream of tartar until soft-medium peak.
Fold the 2 mixtures until no egg whites visible.
Place in a 12x16 jelly roll pan.
Bake for 18 mins at 180ºC.

WHITE CHOCOLATE GLAZE

Heat milk and glucose. Pour over the chocolate.
Mix gelatin, Titanium Dioxide and Miroir Neutre a blend until smooth.
Melt and divide the glaze into two. Color the half portion with purple colorant.
Let it set at room temperature for 24 hours.
Heat the glaze to 35C then pour onto the frozen mousse then dredge the bottom with desiccated coconut. Transfer on top of the tart.

HAZELNUT CRUNCH

Melt the white chocolate and hazelnut praline together. Add the crousticrep.
Laminate to 5mm thickness then cut into 3.5x9.5 inches.

PASSION FRUIT MOUSSE

Whip Festipak to soft peaks
Make a pate a bomb with Egg Yolks and sugar, add and mix the Topfil Smooth Passion Fruit and melted Gelatin mass.
Fold the pate a bomb mixture with the cream.

To Assemble: Fill the log silicone mold 2/3 of the mousse then fill the matcha roll then press it down. Fill the remaining mousse then seal with the Praline crunch. Freeze the cake overnight. Then pour the White chocolate Mirror glaze at 35C. Garnish with whipped cream and chocolate decorations.

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