Zen Garden Matcha Mille-Feuille

Allergens

Dairy, Eggs

Ingredients

• For the Matcha Pastry Cream: + 1 cup whole milk + 3 tablespoons cornstarch + 1/4 cup granulated sugar + 2 large egg yolks + 3 tablespoons unsalted butter, softened + 2 teaspoons matcha green tea powder For the Matcha Pastry: + 1 1/4 cups all
• purpose flour + 1/2 cup unsalted butter, cold and cubed + 1 tablespoon granulated sugar + 1/4 teaspoon salt + 1/4 to 1/2 cup ice water + 1 1/2 teaspoons matcha green tea powder For the Vanilla Pastry Cream: + 1 cup whole milk + 3 tablespoons cornstarch + 1/4 cup granulated sugar + 2 large egg yolks + 3 tablespoons unsalted butter, softened + 1 teaspoon pure vanilla extract For the Puff Pastry: + 1 1/4 cups all
• purpose flour + 1/2 cup cold unsalted butter, cubed + 1/2 teaspoon salt + 1/4 to 1/2 cup ice water

Instructions

1. Prepare the Matcha Pastry Cream by whisking together cornstarch and sugar in a medium bowl. Set aside. In another bowl, whisk together egg yolks. Gradually add the milk into the egg yolk mixture while constantly whisking to avoid curdling. Pour the mixture into a saucepan over medium heat, stirring constantly until it thickens. Remove from heat and stir in butter and matcha green tea powder until completely melted. Transfer to a bowl, cover with plastic wrap, and let cool to room temperature, then chill. Prepare the Matcha Pastry by combining flour, cold cubed butter, sugar, salt, and 1 1/2 teaspoons matcha green tea powder in a food processor. Pulse until it resembles coarse crumbs. Slowly add ice water, just until dough comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour. Prepare the Vanilla Pastry Cream by whisking together cornstarch and sugar in a medium bowl. Set aside. In another bowl, whisk together egg yolks. Gradually add the milk into the egg yolk mixture while constantly whisking to avoid curdling. Pour the mixture into a saucepan over medium heat, stirring constantly until it thickens. Remove from heat and stir in butter and vanilla extract until completely melted. Transfer to a bowl, cover with plastic wrap, and let cool to room temperature, then chill. Prepare the Puff Pastry by combining flour, cold cubed butter, salt, and ice water in a food processor. Pulse until it resembles coarse crumbs. Shape into a disk, wrap in plastic, and chill for at least 1 hour. Roll out and cut into squares. Assembly: Roll out the Matcha Pastry and cut into rectangles. Bake until golden brown. Repeat with Vanilla Pastry. Allow to cool completely. Spread a layer of Matcha Pastry Cream on one side of each pastry rectangle, then top with another rectangle to create a sandwich. Cut the sandwiches diagonally into two triangles. Assemble two layers of these triangles on a serving platter, spreading Vanilla Pastry Cream between each layer. Top with a dusting of matcha green tea powder and fresh berries. Serve chilled.

Chef’s Insight

Use a delicate hand when folding the Matcha Pastry Cream to avoid over-mixing and create a light, airy texture.

Notes

Chill all components thoroughly before assembly.