Matcha and White Chocolate Petits Gâteaux

Ingredients

• Butter180g
• White chocolate200g
• Eggs4
• Sugar120g
• Cake flour140g
• Ceremonial-grade matcha powder14g
• Heavy cream260g
• Cream cheese120g
• Powdered sugar40g
• Vanilla extract5g
• Cocoa butter30g
• Freeze-dried raspberry pieces10g
• Salt2g

Method

1. 1.Melt butter and 100g white chocolate together. Let cool slightly.
2. 2.Whisk eggs and sugar to thick ribbon stage over a bain-marie at 45°C, then whip on high until tripled in volume.
3. 3.Sift flour, 10g matcha, and salt together. Fold into the egg mixture in three additions.
4. 4.Fold in the melted butter-chocolate mixture until just incorporated. Divide among 8 lined ring molds (7cm) on a sheet pan.
5. 5.Bake at 170°C until a skewer comes out clean, about 18 minutes. Unmold and cool completely.
6. 6.For the mousse, melt remaining 100g white chocolate. Whip 200g cream to soft peaks.
7. 7.Beat cream cheese, powdered sugar, remaining 4g matcha, and vanilla until smooth. Stream in melted white chocolate.
8. 8.Fold whipped cream into the cream cheese mixture. Chill 30 minutes until pipeable.
9. 9.Slice each cake horizontally. Pipe a generous layer of mousse between halves and on top using a St. Honoré tip.
10. 10.Melt cocoa butter with a pinch of matcha. Drizzle over the tops. Scatter freeze-dried raspberry pieces.
11. 11.Whip remaining 60g cream and pipe small rosettes as garnish. Chill at least 1 hour before serving.