Enchanted Sakura Mille-Feuille with Matcha White Chocolate Mousse

Allergens

Dairy, Gluten

Ingredients

• 200g puff pastry sheets 300ml whole milk 150g white chocolate, finely chopped 1 tbsp matcha powder 400ml heavy cream 8
• 10 sakura flowers, edible variety Icing sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Roll out the puff pastry sheets into two equal rectangles and cut each sheet into three strips. Place on a baking tray lined with parchment paper, prick the dough lightly with a fork, and bake for 12 15 minutes or until golden brown. Set aside to cool.
2. In a saucepan, heat the milk and white chocolate together until melted and smooth. Remove from heat and stir in the matcha powder until fully incorporated. Let it cool down to room temperature.
3. In a separate bowl, whip the heavy cream to stiff peaks and gently fold into the cooled white chocolate mixture.
4. Assemble the mille feuille by placing one strip of puff pastry on a plate, followed by a layer of matcha white chocolate mousse, then another strip of pastry, and so on, creating a sandwich effect. Repeat with the remaining strips.
5. Place sakura flowers atop the assembled mille feuille and dust with icing sugar to enhance its enchanting charm.

Chef’s Insight

The secret to a perfect mille-feuille is in achieving light, flaky pastry layers and a lusciously smooth mousse filling.

Notes

This recipe is suitable for those following a Paleo diet as long as the puff pastry used is made with allowed ingredients.