Japanese Matcha Mille-Feuille

Allergens

Milk, Eggs, Wheat

Ingredients

• 1 sheet puff pastry
• 3 cups whole milk
• 4 large egg yolks
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 6 tablespoons matcha green tea powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar

Instructions

1. Preheat oven to 375°F (190°C). Roll out puff pastry and cut into two equal rectangles. Bake for 20 minutes or until golden brown, then let cool completely on a wire rack.
2. In a medium saucepan, whisk together milk, egg yolks, granulated sugar, cornstarch, matcha green tea powder, and kosher salt. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and strain through a fine mesh sieve into a large bowl.
3. In a separate bowl, whip heavy cream and confectioners' sugar to stiff peaks. Fold half of the whipped cream into the matcha custard until fully incorporated, then gently fold in the remaining whipped cream.
4. Assemble the mille feuille by placing one layer of puff pastry on a serving plate, followed by a generous layer of the matcha custard, and finally another layer of puff pastry. Repeat with the remaining two layers. Chill in the refrigerator for at least 1 hour before serving.

Chef’s Insight

The balance of flaky pastry and creamy custard makes this dessert a delightful symphony for the senses.

Notes

This recipe is best enjoyed immediately after assembly.