Monet’s White Chocolate Matcha Genoise
Monserrate Garzon Navarro, April Wu, and Alayo Oloko
Special Materials:
15 sheets of acetate paper
2 x 15cm ring mold
1 Cake stand
20 Piping bags
Ingredients:
1 x 8 oz bag of matcha
1 x 10 fl oz bottle of rose water
1 x Green gel food coloring
1 x yellow gel food coloring
12 oz mascarpone
1 quart heavy whipping cream
2 lbs White Chocolate (cannot have palm kernel oil or coconut oil)
2 dozen Eggs
2 x 1 lb bags cake flour
3 boxes strawberries
1 bag freeze dried strawberry powder (or just freeze dried strawberries if you can’t get the powder)
Components
White Chocolate Flower
Matcha Genoise Sponge (link)
Rosewater Whipped Cream Stabilized with Marscapone (link) + Ça Rosewater Simple Syrup
Strawberry Jam
Instructions
Matcha Cake (measurements below to make 1)
4 large eggs
¾ cup cake flour
½ tsp baking powder
2 Tbsp matcha
½ cup sugar 100 g (divided)
3 Tbsp whole milk (microwave until warm to the touch)
1 pinch salt
Preheat the oven to 375ºF. Line a 15-inch x 10-inch (38 cm x 25 cm) jelly roll pan with parchment pape
Separate the egg yolks and whites into two bowls. Keep the egg whites in the refrigerator and the egg yolks at room temperature.
Sift cake flour, baking powder, salt, and matcha powder into a bowl
Whisk egg yolks. Add ¼ cup sugar and whisk until the egg mixture doubles in volume. When you lift the whisk into the air with some of the mixture on it, the mixture should fall back into the bowl in ribbons, which slowly disappear back into the mixture.
Next, add the cold egg whites to a large, dry bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy
Gradually add the remaining sugar (¼ cup), one-third at a time, and beat until stiff peaks form and the egg whites are glossy.
Using a hand whisk, gently fold about one-third of the egg whites into the egg yolk mixture until well incorporated
Then, add the egg yolk mixture back into the bowl with remaining the egg whites. Gently fold in the egg whites with a silicone spatula until just incorporated
Next, add the dry ingredients to the egg mixture. Using the silicone spatula, fold in gently until just incorporated. Do not overmix
Pour the batter into the prepared pan. Spread the batter evenly using an offset spatula or silicone pastry scraper
Tap the jelly roll pan a few times on your working surface to remove any air pockets in the batter. Transfer the pan to the preheated oven and bake for 10-12 minutes
Remove the pan from the oven and drop the pan on your working surface once to prevent the cake from shrinking.
Tempering White Chocolate
118°F/48°C for 15 minutes
79°F/26°C for 15 minutes
86°F/30°C for 10 minutes
Add water to a large or plastic container, preheat water to 118°
Add chocolate to a vacuum seal bag.
Put the bag in the water for about 15 minutes. Agitate the bag every few minutes during each step.
After 15 minutes, lower the temperature to 79° by adding ice or replacing the water.
After 15 minutes, at 79°, increase the temperature to 86°. Cook for another 10 minutes.
The process should take about 40 minutes total.
If you have more chocolate than you need, or need to keep it warm during the process (like to coat the bottom of a mold) reseal the bag using the vacuum seal. Push the chocolate out of the corner and reseal. Put the bag back into the 86° water to keep it in temper
Rosewater Mascarpone Cream (scaled recipe x3)
12 ounces mascarpone cheese, I use Belgioioso
¾ cup granulated sugar
1 teaspoon vanilla extracted p
3 cups heavy cream
1 pinch salt
3 tbsp rosewater
Chill a large mixing bowl in the fridge.
In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
Add vanilla, salt, and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form
Store in airtight container in fridge for 3-4 days
Assembly and Presentation:
