Matcha Mango Entremet – A Refreshing Fusion of Japanese Green Tea and Tropical Fruit
A refined Matcha Mango Entremet featuring layers of matcha joconde sponge, mango-passion fruit gelée, silky matcha mousse, and a vibrant green mirror glaze. A perfect summer dessert!This Matcha Mango Entremet is a celebration of contrasts and harmony—where the earthy bitterness of Uji matcha meets the tropical sweetness of mango and passion fruit. Each component plays its part: a tender matcha joconde sponge soaked with syrup, a fruity gelée insert with real mango cubes, and an airy matcha mousse that wraps everything together. Finished with a glossy matcha mirror glaze, this entremet is ideal for those who appreciate elegance, balance, and refined Japanese flavors. Perfect for festive gatherings, modern pastry showcases, or impressing matcha lovers with something truly unique.
Ingredients
Sweet Pastry (Pâte Sucrée) – Total: 630g
- 162 g unsalted butter
- 108 g powdered sugar
- 36 g almond flour
- 54 g whole egg
- 270 g cake flour
Masking Coating
- Ivoire white chocolate 35% – as needed
- Cocoa butter – 20% of the weight of Ivoire chocolate
Mango-Passion Fruit Gelée – Total: 499g
- 375 g mango purée
- 42 g passion fruit purée
- 17 g lemon juice
- 58 g granulated sugar
- 7 g gold gelatin sheets
- 300 g diced frozen mango 1cm cubes; 15g per cube
Matcha Joconde Sponge (570×370×8mm x 2 stencils) – Total: 2003g
- 560 g whole eggs
- 32 g invert sugar
- 414 g almond flour
- 333 g powdered sugar
- 111 g cake flour
- 56 g Uji matcha “Kissho”
- 360 g egg whites
- 55 g granulated sugar
- 82 g melted butter
Matcha Syrup – Total: 165.3g
- 100 g Baumé 30° syrup
- 40 g water
- 5.3 g Uji matcha “Kissho”
- 20 g cognac
Matcha Mousse (26g each / Ø65×H10mm rings) – Total: 1160g
- 222 g heavy cream 35%
- 22 g Uji matcha “Kissho”
- 250 g Ivoire white chocolate 35%
- 666 g whipped cream 35%
Matcha Mirror Glaze – Total: 2723g
- 1150 g Ivoire white chocolate 35%
- 225 g granulated sugar
- 10.5 g pectin NH
- 550 g water
- 400 g heavy cream 35%
- 22.5 g glucose syrup
- 65 g Uji matcha “Kissho”
- 300 g Baumé 30° syrup
Final Decoration
- Dried mango – as needed
- Neutral glaze – as needed
- Uji matcha “Kissho” – as needed
Instructions
Sweet Pastry (Pâte Sucrée) – Total: 630g
- Cream butter and powdered sugar until smooth.
- Add almond flour and whole egg, mix until combined.
- Fold in sifted flour and mix into a dough.
- Chill, roll out, and bake until golden. Let cool.
Masking
- Melt Ivoire chocolate and add 20% cocoa butter.
- Use as a coating for the tart shell or decorative elements.
Mango-Passion Fruit Gelée
- Hydrate gelatin in cold water.
- Warm purées with sugar and lemon juice until almost boiling.
- Remove from heat, add gelatin, mix well.
- Pour into mold inserts (include mango cubes), freeze.
Matcha Joconde Sponge
- Beat whole eggs, invert sugar, almond flour, powdered sugar, and cake flour until light and airy.
- Sift in matcha.
- In a separate bowl, whip egg whites with sugar to stiff peaks.
- Fold meringue into the egg mixture, then fold in melted butter.
- Spread onto stencil molds and bake at 180°C for 8–10 minutes.
Matcha Syrup
- Mix all ingredients and lightly brush over baked joconde sponge.
Matcha Mousse
- Heat cream and mix in matcha.
- Pour over melted Ivoire chocolate and emulsify.
- Fold in whipped cream gently to maintain lightness.
Matcha Mirror Glaze
- Heat water, sugar, pectin NH to 85°C.
- Add cream, glucose, matcha, syrup, and bring to 103°C.
- Pour over Ivoire chocolate and blend until smooth.
- Let set overnight. Use at ~35°C.
Assembly
- In silicone molds, pipe a layer of matcha mousse.
- Insert frozen gelée insert.
- Add a layer of matcha joconde and more mousse.
- Smooth top and freeze overnight.
Finishing
- Unmold frozen entremets and glaze with matcha mirror glaze.
- Garnish with dried mango, neutral glaze, and a dusting of matcha.
