Green Tea & Azuki Bean Dome

Name: Green Tea & Azuki Bean Dome
Yield: Makes 6
Cuisine: Japanese
Ingredients: 10 g (¼ oz/2 tsp) caster (superfine) sugar; 6 azuki beans; 175 g (6 oz) azuki bean paste; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make six 3-line Joined Hoops; 35 g (1½ oz) egg yolks (about 1-2 eggs); edible silver leaf to decorate; ½ quantity of Pain de Gène; 1 quantity of Simple Syrup with 15 g (1 tbsp) matcha powder added; 1 quantity of White Chocolate & Matcha Glaze; 100 g (3½ oz) azuki bean paste; 1 quantity of Caramelized Almond Batons; 3 g (½ tsp) matcha powder sifted; 155 g (5½ oz) white chocolate finely chopped; 3 g (½ tsp) leaf gelatine; 5 ml (1 tsp) water; 3 g (⅛ oz) leaf gelatine; 125 ml (4½ fl oz/½ cup) whipping (pouring) cream; 290 ml (9 fl oz/1¼ cups) whipping (pouring) cream; 10 g (½ oz/2 tsp) green tea leaves

Preparation info

Makes
6

Difficulty
Medium

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This combination of Japanese flavours was inspired by our many visits to Tokyo where there are some of the most wonderful pâtisserie shops. Our favourite is Hidemi Sugino, who has created his own unique style of pâtisserie with incredible precision.

Ingredients

1 quantity of Caramelized Almond Batons
½ quantity of Pain de Gène
1

Europe
Asia
France
Japan
Cake
Tokyo
Mediterranean

Method

First, prepare the foundation recipes

Prepare the Caramelized Almond Batons, cool, then store in an airtight container. Preheat the oven to 190°C (375°F/Gas 5). Prepare and bake the Pain de Gène, then once cool, cut into six 7