The ultimate matcha entremet, featuring five layers of intense matcha flavor perfectly balanced with sweet vanilla and rich pistachio, built on a crunchy praliné base.
Yields: 8-10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)
DAY ONE: Component Preparation & Internal Assembly
DAY ONE: Component Preparation & Internal Assembly1. Vanilla Whipped Ganache (For Layer 3 & Base)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 3.06 g | Approximately 1 3/4 sheets, Extra Gold, bloomed |
| Heavy Cream (35% fat, hot) | 103 g | |
| Heavy Cream (35% fat, cold) | 103 g | Chilled |
| Vanilla Beans | 3.5 g | Seeds scraped from 1 3/4 beans (or 8.75 g Vanilla Paste) |
| White Chocolate (30-35% cocoa butter) | 55 g | Finely chopped |
Method (Base Preparation)
- Bloom Gelatin: Soak the gelatin in a bowl of ice-cold water for 5 to 10 minutes.
- Melt Chocolate: Gently melt the white chocolate and reserve it in a bowl.
- Infuse Cream: Scrape the seeds from the vanilla beans. Heat the 103 g of heavy cream and the vanilla seeds (or paste) in a small saucepan until almost boiling. Remove from heat. Squeeze the excess water from the bloomed gelatin and whisk it into the hot cream until fully dissolved.
- Emulsify: Pour the hot cream mixture over the melted white chocolate, stirring firmly in the center with a rubber spatula until the ganache is smooth.
- Chill: Whisk in the 103 g of cold heavy cream. Press cling film directly onto the surface and chill in the refrigerator for a minimum of 6 hours, or preferably overnight.
- Whip (Upon Assembly): When ready for assembly (Step 5), whip the chilled ganache with a hand mixer or stand mixer until it achieves a thick, pipeable consistency. Transfer to a piping bag.
2. Matcha Sponge Cake (2 Layers)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 105 g | |
| Matcha Powder (High Quality) | 6 g | Sifted |
| Baking Powder | 5 g | Equivalent of 1 tsp |
| Fine Salt | 2.5 g | Equivalent of 1/2 tsp |
| Large Eggs (Whole) | 112.5 g | Approximately 2 1/4 eggs |
| Caster Sugar | 170 g | |
| Vanilla Paste | 10 g | Equivalent of 2 tsp |
| Whole Milk | 115 g | Warmed |
| Unsalted Butter | 35 g | |
| Sunflower Oil | 27.6 g | Equivalent of 30 ml |
Method
- Preheat and Prepare: Preheat the conventional oven to 165°C. Line two 16 cm diameter pastry rings/pans.
- Combine Dry Ingredients: In a bowl, whisk together the flour, sifted matcha powder, baking powder, and salt.
- Whip Eggs: In a separate bowl, beat the eggs, sugar, and vanilla paste with an electric hand mixer until the mixture is pale in color and has a slightly thickened consistency.
- Prepare Hot Liquid: Heat the whole milk almost to a boil. Remove from heat and stir in the butter and oil until the butter is completely melted.
- Mix Batter: Gently fold the dry ingredients into the egg/sugar mixture using a rubber spatula until just combined. Pour in the warm milk/butter/oil mixture and mix briefly with the spatula. Use a hand whisk quickly to ensure all clumps are removed.
- Bake and Level: Pour the batter evenly into the two prepared 16 cm rings. Bake for approximately 30 to 35 minutes, or until a cake tester comes out clean.
- Cool and Reserve: Let the cakes cool completely. Trim the tops off so each cake is precisely 1.5 cm tall. Wrap them and reserve at room temperature.
3. Matcha Pistachio Crunch (Base)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 25 g | |
| Roasted Pistachio Nuts | 15 g | |
| White Chocolate (30-35% cocoa butter) | 65 g | Melted |
| Pistachio Cream (Spread/Crema) | 35 g | |
| Feuilletine Flakes | 40 g | |
| Fine Salt | Pinch | |
| Matcha Powder (High Quality) | 5 g | Equivalent of 2 tsp, sifted |
| White Chocolate | Small amount | Melted, for gluing cake |
Method
- Prepare Caramelized Nuts: Melt the caster sugar in a dry pan to a golden caramel. Stir in the pistachio nuts. Pour onto parchment paper and allow to cool. Finely chop the caramelized nuts.
- Bind Crunch: Gently melt the 65 g of white chocolate. Stir in the feuilletine, sifted matcha powder, salt, and finely chopped caramelized pistachios.
- Add Pistachio Cream: Stir in the pistachio cream until fully combined.
- Set and Cut: Roll the crunch mixture out evenly between two sheets of parchment paper. Use a 16 cm pastry ring to cut a perfect circle.
- Prepare Insert: Place the crunch layer into a clean 16 cm pastry ring lined with an acetate collar and a parchment base.
4. Matcha Ganache with Lime (Layer 2)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa butter) | 210 g | Finely chopped |
| Heavy Cream (35% fat) | 77.25 g | Equivalent of 75 ml |
| Lime Juice (freshly strained) | 25.75 g | Equivalent of 25 ml |
| Matcha Powder (High Quality) | 5 g | Equivalent of 2 tsp, sifted |
Method
- Melt Chocolate: Gently melt the white chocolate and reserve it in a bowl.
- Infuse Cream: Heat the heavy cream, lime juice, and sifted matcha powder in a small saucepan until almost boiling. Use a matcha whisk to ensure all clumps are whisked out.
- Emulsify: Pour the hot mixture over the melted white chocolate. Stir firmly in the center of the bowl with a rubber spatula until the ganache becomes glossy. Pour into a jug and hand blend for smoothness.
- Reserve: Transfer the ganache to a piping bag.
5. Assembly, Part 1 & 2 (The Entremet Insert)
- Set Base: Gently brush a small amount of melted white chocolate onto the set Matcha Pistachio Crunch layer. Place the first 1.5 cm Matcha Sponge Cake layer on top and gently level the surface with a flat glass. Freeze briefly.
- Ganache Layer: Pour the Matcha Ganache with Lime over the cake layer, ensuring the surface is covered. Freeze until the surface is set.
- Second Cake Layer: Place the second 1.5 cm Matcha Sponge Cake layer on top of the ganache. Gently level the surface with a glass. Freeze briefly.
- Vanilla Ganache Layer: Take the chilled Vanilla Whipped Ganache (from Step 1) and whip it to a thick consistency. Pipe or spread the cream over the cake. Even the layer several times with a small palette knife to ensure an even, smooth surface.
- Final Freeze: Freeze the entire 16 cm entremet insert overnight.
DAY TWO: Mousse Preparation
6. Matcha Mousse with White Chocolate
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 3.5 g | 2 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 160 g | Finely chopped |
| Heavy Cream (for heating) | 144.2 g | Equivalent of 140 ml |
| Heavy Cream (for whipping) | 216.3 g | Equivalent of 210 ml, chilled |
| Matcha Powder (High Quality) | 14 g | Equivalent of 2 tbsp, sifted |
Method
- Bloom and Melt: Soak the gelatin in cold water for 5 to 10 minutes. Gently melt the white chocolate and reserve it in a mixing bowl.
- Infuse Cream: Heat the 144.2 g of heavy cream and sifted matcha powder almost to a boil. Use a matcha whisk to dissolve any clumps. Remove from heat. Squeeze the excess water from the bloomed gelatin and whisk it into the mixture. Strain the cream if any matcha clumps remain.
- Emulsify Base: Pour the hot cream mixture over the melted white chocolate while stirring gently from the center outwards with a rubber spatula until combined. Allow the mass to cool to lukewarm (approx 28°C).
- Whip and Fold: Whip the remaining 216.3 g of heavy cream to soft peaks. Gently fold the whipped cream into the lukewarm chocolate mixture in three additions.
- Partial Set Mousse: Pour the mousse into an 18 cm diameter silicone mold (e.g., Silikomart Universo), lined with an acetate collar. Gently tap the mold to remove air bubbles. Since the mousse is liquid, place the mold in the refrigerator until it has partially set (when a spoon dip forms a soft peak).
- Insert Core: Retrieve the frozen 16 cm cake insert. Demold it and carefully press it down into the partially set mousse, with the vanilla whipped ganache layer facing downwards.
- Freeze: Freeze the cake entremet overnight until fully solid.
DAY THREE: Glazing & Decoration
7. Mirror Glaze (Glaçage Miroir)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 10.5 g | 6 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Green Food Coloring Paste | – | To desired matcha green shade |
Method
- Bloom and Chop: Soak the gelatin in cold water. Chop the white chocolate finely and place it in a large plastic pitcher.
- Prepare Syrup: In a saucepan, combine the sugar, water, heavy cream, and glucose syrup. Heat almost to a boil. Remove from heat and whisk in the bloomed gelatin.
- Emulsify Glaze: Pour the hot mixture over the white chocolate. Allow to rest for 1 minute. Add the green food coloring paste. Blend with an immersion blender (holding it at an angle to avoid air bubbles) until perfectly smooth.
- Cool and Temper: Cover the surface directly with cling film and cool the glaze to its working temperature of 34°C to 35°C.
- Glaze Cake: Retrieve the frozen cake from the freezer and demold it. Place the cake on a baking cooling rack set over a tray. Pour the glaze over the cake. Use two palette knives to clean the excess glaze from the bottom edge.
- Thaw: Transfer the glazed cake to a cake plate. Thaw in the refrigerator for approximately 6 hours.
8. Chocolate Decoration
| Material | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 250 g | Tempered |
| Green Food Coloring Powder | – | For ribbons and plate |
| Flowers | – | For final garnish |
Dimensions (Ribbons from Tempered White Chocolate)
- Ribbon 1 (Wider): 3 cm x 59 cm (for 18 cm diameter)
- Ribbon 2 (Narrower): 2 cm x 59 cm (for 18 cm diameter)
Dimensions (Plate from Tempered White Chocolate)
- Plate Diameter: 14 cm
- Outer Ring Diameter: 16 cm
Method
- Temper and Color: Temper the 250 g of white chocolate and color it with green food coloring powder to match the matcha theme.
- Prepare Ribbons: Spread the colored, tempered chocolate onto acetate sheets cut to the ribbon dimensions. Allow to set until flexible, wrap around forms, and allow to fully crystallize.
- Wrap Cake: Carefully place Ribbon 1 (3 cm) around the circumference of the glazed, thawed cake. Apply a dab of melted chocolate to adhere and secure the Ribbon 2 (2 cm) just above or below it.
- Prepare Plate Structure: Chill a 14 cm and a 16 cm pastry ring in the fridge.
- Create Plate Arch: Pour the tempered green chocolate between two large acetate sheets. Even the surface. Gently roll the acetate sheet around the outside of the cold 14 cm pastry ring (placed on a chopping board) so the sheet forms an arch. Secure the arch by placing the cold 16 cm ring around the outside of the 14 cm ring. Allow the chocolate to set completely.
- Cut Plate: Remove the acetate sheet. Allow the chocolate to temper slightly at room temperature before cutting (to prevent cracking). Heat the 14 cm pastry ring with a hair dryer. Flip the chocolate arch so the edges face the counter. Gently use the warm pastry ring to melt a perfect 14 cm circle, allowing the heat to do the work without adding pressure.
- Create Holes: Heat a round pastry tip with a hair dryer and use it to melt holes in the chocolate plate (e.g., 18 mm, 12 mm, 8 mm, etc.).
- Final Garnish: Carefully place the finished chocolate plate on top of the cake. Decorate the plate with different flowers and leaves.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.