Matcha Puff

By: Jason Licker posted Dec 01st 2016 11:08AM

matcha puff, coconut tapioca

65gtapioca, scrubbed clean and peeled
250mlcoconut milk
50gsugar
 
Choux Craqueline
110g     (each) bread  flour     and      brown  sugar
90g cold butter, cubed
1g salt
Pâte À Choux
80ml(each) water and milk
80gbutter
6gsugar
3gsalt
95g      bread  flour    
140gwhole eggs
         
Matcha mousseline, for piping
 Coconut crumble, for sprinkling
 Valrhona crispy pearls, for garnishing
       
for the coconut tapioca: Cook the tapioca in a pot of
boiling water until translucent. Strain well. heat coconut
milk, sugar and the cooked tapioca in a saucepan
over a medium heat until the mixture has thickened,
for about 7 minutes. Set aside.

for the choux craqueline: Place all the ingredients into
an electric mixer bowl and beat on a medium speed
until a soft dough is achieved, for about 2 minutes. Roll
the dough out between two sheets of parchment paper
and then freeze. Once frozen, cut the dough into 20
discs and set aside.


for the pâte à choux: heat 80ml water, milk, butter,
sugar and salt in a saucepan over a medium heat to
a boil. Remove saucepan from the heat and add in
the       bread  flour.    Mix       well      and      return   the       
saucepan        to  the stove and stir until dough comes together. transfer
the dough into an electric mixer bowl with a paddle
attachment. Add in one whole egg at a time and beat
until dough is shiny and smooth. transfer the choux
pastry into a piping bag with a nozzle attached and
pipe into 20 discs (5-cm) onto a baking tray. Place a
choux craqueline disc on top of each choux pastry
and bake in a pre-heated oven at 180ºC until puffed,
for about 25 minutes.

Pipe the matcha mousseline into each baked pâte
à choux and place on top of the coconut tapioca.
Sprinkle with coconut crumble and garnish with
valrhona crispy pearls. Makes 20 puffs

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