Moonlit Matcha Mille-Feuille

Allergens

Milk, Eggs

Ingredients

• 200g puff pastry sheet
• 1/2 cup matcha powder
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1 large egg yolk
• 1 tsp pure vanilla extract
• Confectioners' sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. Roll out the puff pastry sheet on a lightly floured surface, and cut it into three equal parts. Place two of them on the prepared baking sheet, prick them with a fork, and bake for 15 20 minutes or until golden brown. Remove from oven and let cool completely.
3. In a medium saucepan, combine milk and heavy cream, then heat until warm but not boiling. In a separate bowl, whisk together granulated sugar, matcha powder, and egg yolk until smooth. Pour the warmed milk mixture into the matcha mixture while continuously stirring to prevent lumps from forming.
4. Return this mixture to the saucepan over low heat and cook, stirring constantly until it thickens and coats the back of a spoon. Remove from heat and whisk in butter and vanilla extract. Strain the custard through a fine mesh sieve into a clean bowl, then press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled.
5. To assemble, place one sheet of cooled puff pastry on a serving plate. Spread a layer of matcha custard over it. Top with the remaining sheet of pastry and gently press down. Dust with confectioners' sugar before cutting into portions for serving.

Chef’s Insight

Use high-quality matcha for an authentic and intense flavor.

Notes

Be cautious while handling hot components of this recipe.