Tamaki snack

Tamaki snack

Level:
Difficult

Airy Cream Matcha

Used products: Airy Cream Matcha

  • 50 g
    yolk
  • 40 g
    water
  • 18 g
    sugar
  • 250 g
    Cream 42%
  • 8 g
    Matcha Powder
  • 1 g
    soaked gelatin

Preparation: Airy Cream Matcha

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Nori (seaweed)

Used products: Nori (seaweed)

  • 30 g
    Nori
  • 200 g
    Sticky rice powder
  • 400 g
    water
  • 500 g
    olive oil
  • Q.S.
    water

Preparation: Nori (seaweed)

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Nori (seaweed)

Used products: Nori (seaweed)

  • 30 g
    Nori
  • 200 g
    Sticky rice powder
  • 400 g
    water
  • 500 g
    olive oil
  • Q.S.
    water

Preparation: Nori (seaweed)

Apply Sticky lice onto the cut Nori.

Apply Olive Oil on and bake at 190℃ for 15 min.

Rice

Used products: Rice

  • 504 g
    rice
  • 210 g
    water

Preparation: Rice

Wash rice lightly and cook.

Matcha Giocondo

Used products: Matcha Giocondo

  • 80 g
    whole eggs
  • 60 g
    icing sugar
  • 60 g
    almond powder
  • 100 g
    egg white
  • 38 g
    Sugar
  • 8 g
    flour T45
  • 8 g
    Matcha Powder
  • 12 g
    butter (melted)

Preparation: Matcha Giocondo

Beat whole egg, sugar powder and almond powder.

Beat egg white and sugar.

Mix everything together.

Add and mix sieved dry mixtures and melted butter.

Spread on the baking sheet and bake for 8 mins at 200℃.

Grassini Chocolat

Used products: Grassini Chocolat

Preparation: Grassini Chocolat

Add water to flour, baking powder and salt, then mix.

Add melted chocolate and olive oil.

After kneading, rest in fridge for 1 day.

Spread at thickness of 1.5mm and cut.

Bake at 180℃.

Framboise Sauce

Used products: Framboise Sauce

  • 20 g
    Raspberry
  • 90 g
    raspberry puree
  • 1 g
    gelatin
  • 3 g
    Eau de vie strawberry (brandy)

Preparation: Framboise Sauce

Warm framboise and framboise puree, then add gelatin

Add brandy when it cools down.

Airy Cream Matcha

Used products: Airy Cream Matcha

  • 50 g
    yolk
  • 40 g
    water
  • 18 g
    sugar
  • 250 g
    Cream 42%
  • 8 g
    Matcha Powder
  • 1 g
    soaked gelatin

Preparation: Airy Cream Matcha

Make pate a bombe with egg yolk, water and sugar.

Beat cream until soft peak, add matcha powder.

Mix with soaked gelatin

Mix everything together

Decor