Name: Les Misérables
Yield: Makes 8
Cuisine: Belgian
Ingredients: 1 quantity of Biscuit Joconde made with 10 g (¼ oz/2 tsp) matcha powder added with the flour and prepared and baked in one 30 x 40cm (12 x 16 inch) sheet to make a thicker sponge; 1 quantity of Italian Buttercream; 100 g (3½ oz) Japanese Muscovado Caramel; 20 g (¾ oz/4 tsp) matcha powder for dusting; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 8 Combed Wiggles; Japanese muscovado sugar; edible silver leaf to decorate; 1 quantity of Almond Dacquoise prepared and baked in one 30 x 40cm (12 x 16 inch) sheet to make a thicker sponge; 1 quantity of Alcohol Syrup made with yuzu sake

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I first came across this pâtisserie when I worked for Pierre Romeyer at Maison du Bouche, just outside Brussels; it was often served in his restaurant in the traditional manner using almond sponge and buttercream. The dish is a classic Belgian pâtisserie; originally it was a dessert for the peasants as it was made using very basic ingredients.

Ingredients

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Ingredients

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