Matcha & Tiramisu Bintang

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Matcha Jaconde Sponge

Bahan

200g Aquafaba liquid
300g Vegan Eggs
200g Almond Flour
200g Confectioner’s Sugar
24g Matcha (Japanese)

Cara Buat

Sift together all the dry ingredients. Reserve.
Whip Aquafaba to medium peaks.
At the same time whip vegan egg to soft peaks.
Sift in dry ingredients. Folding gently in 2-3 stages.
Fold in whipped aquafaba.
Spread onto ½ sheet tray lined with a silicone mat.
Bake at 200°C/392°F for approx. 6 min.
Cool & remove silicone mat.
Cut out 5cm disc. Reserve in an airtight container until ready to use.

Part 2: Matcha Cream

Bahan

1000g- Cashew Milk (unsweetened)
200g Granulated sugar
240g Vegan egg
100g Corn starch
20g Matcha (Japanese)

Cara Buat

Combine vegan egg, sugar & cornstarch to make a smooth paste. Reserve.
Bring Cashew Milk to a simmer.
Stream over egg & sugar mixture.
Return to heat. Cook until thick.
Take off heat & add matcha. Blend with immersion blender.
Transfer to a heat-proof container & Cool down.

Part 3: Stellar Whipped Ganache

Bahan

808g Coconut cream (minimum 25% fat or more)
200g Granulated sugar
5g- Pectin Nh
140g Natural Almond protein powder
112g deZaan stellar cocoa butter
808g Coconut cream (minimum 25% fat or more)

Cara Buat

In a bowl, add cocoa butter, almond powder. Set aside until ready to use.
In a saucepan, add 1st coconut cream, sugar and pectin. Bring to a boil.
Pour over cocoa butter & almond powder. Blend with immersion blender until smooth.
Add 2nd cream to mixture and blend until well combined. Strain mixture & store over-night.
When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
Use immediately after whipping.

Part 4: Assembly

Cara Buat

Once all components have been made, start adding a thin layer of matcha cream to the bottom of the glass.
Place jaconde at the center of the cream.
Soak lightly with the coffee.
Pipe stellar whipped ganache (thin layer) over the top.
Set in refrigerator for 5 min to achieve a straight layer.
Repeat step 1-5 twice more until the glass is filled to the rim.
Allow to set in refrigerator prior to serving.
Finish by dusting with both matcha & deZaan Crimson Red Cocoa Powder.

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan