Matcha Chocolate Adzuki Mont Blanc Shortcake
Matcha Chocolate Adzuki Mont Blanc Shortcake

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, matcha chocolate adzuki mont blanc shortcake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Matcha Chocolate Adzuki Mont Blanc Shortcake. I made anpan (a bread roll filled with anko) and had just a little bit of tsubu-an leftover, so I thought up this cake. I also had sponge cakes in the freezer, so I made this quite easily.

Matcha Chocolate Adzuki Mont Blanc Shortcake is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Matcha Chocolate Adzuki Mont Blanc Shortcake is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have matcha chocolate adzuki mont blanc shortcake using 19 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Matcha Chocolate Adzuki Mont Blanc Shortcake:
  1. Prepare Azuki Bean Cream
  2. Get 60 grams Creme Chantilly
  3. Take 20 grams Tsubu-an
  4. Make ready Creme Chantilly
  5. Get 100 grams Heavy cream
  6. Take 20 grams Sugar
  7. Make ready Syrup
  8. Take 30 grams Water
  9. Take 10 grams Sugar
  10. Take Sponge Cake
  11. Take 1 Egg
  12. Make ready 40 grams Caster sugar
  13. Prepare 30 grams Cake flour
  14. Get 1 tbsp Milk
  15. Get 10 grams Butter
  16. Take Matcha Chocolate Cream
  17. Take 15 grams White chocolate
  18. Prepare 2 grams Matcha (for baking)
  19. Make ready 60 grams Creme Chantilly

This time, I had some frozen raspberries in the freezer and used some cheap cream cheese. How to make matcha adzuki mousse cake, mocha mousse cake filling, mocha mousse cake home cooking With an Oreo crust and layers of creamy mousse, this. Un cake matcha tout simple, et délicieux,.

Steps to make Matcha Chocolate Adzuki Mont Blanc Shortcake:
  1. Make the sponge cake layer. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer.
  2. Switch to a rubber spatula and mix in the egg yolk all at once.
  3. Add in the sifted dry ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the flour completely is incorporated.
  4. Heat the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix in.
  5. Return Step 4 into the bowl and mix it in well. The batter is ready once it is thick like ribbons.
  6. Line a pound cake mold with parchment paper and add the mixture. Rap it against a flat surface 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C (338 F) oven.
  7. As soon as it has finished baking, drop it from a height to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper to cool.
  8. Scrape the browned surfaces on the top and bottom with a knife.
  9. Slice into 3 equal pieces. Since it's a pound cake mold, it should be easy to slice. Slice thinly as possible.
  10. Add the Creme Chantilly ingredients to a bowl and whip. Transfer 60 g to a different bowl to use for the matcha cream.
  11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
  12. On the slice of sponge cake for the bottom, spread on the syrup with a brush and coat with a little bit of Step 10. Place the center slice of cake on top and spread with more syrup.
  13. Add anko to the remaining Step 10 creme Chantilly and combine.
  14. Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup. Move to the refrigerator.
  15. Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream.
  16. Spread a thin layer of the matcha cream on Step 14.
  17. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake. Once it's all assembled, it's finished. Let cool completely in the refrigerator.
  18. Cut the cake into 5 pieces, decorate, and it's done! Enjoy with a cup of tea.
  19. Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake
  20. The strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake
  21. Here is the Raspberry Cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
  22. This one's orange and chocolate: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

La recette par Chic, chic, chocolat. A déguster avec de belles fraises pour atteindre le paradis ! I loved the Matcha Mont Blanc, which is made with Japanese sweet chestnut paste and matcha. I'm usually not a fan of mont blancs, because it gets too sweet and jelak. However, the addition of matcha rounded off the dessert nicely.

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