Sunday, April 19, 2026

Matcha and Strawberry Petits Gâteaux

Tender sponge and bright berries wrapped in the quiet bitterness of spring tea.

Matcha and Strawberry Petits Gâteaux
90 min prep14 min bakeServes 8

Ingredients

Method

  1. 1.Preheat oven to 180°C. Whisk eggs and sugar over a bain-marie until warm (40°C), then whip until pale, thick, and tripled in volume.
  2. 2.Sift cake flour and 12g matcha together. Fold gently into the egg mixture in three additions.
  3. 3.Combine melted butter and milk, fold into the batter quickly. Pour into a lined 30×40cm sheet pan.
  4. 4.Bake 12–14 min until just set. Cool completely, then cut rounds using a 6cm cutter.
  5. 5.Cook strawberries, 40g sugar, and lemon juice over medium heat until jammy (about 8 min). Blend briefly for a chunky compote. Cool.
  6. 6.Bloom 6g gelatin in cold water. Heat 80g milk until steaming, dissolve gelatin in it. Pour over 160g white chocolate and 8g matcha; blend until smooth. Cool to 30°C.
  7. 7.Whip 400g cream to soft peaks. Fold one-third into the matcha ganache to lighten, then fold in the rest. This is your mousse.
  8. 8.Place a sponge round in the base of each 7cm ring mold. Pipe a thin layer of mousse, add a teaspoon of strawberry compote in the center, then fill to the top with mousse. Freeze 4 hours minimum.
  9. 9.For the glaze: bloom 4g gelatin. Heat 100g cream and 30g glucose to a simmer. Add gelatin, pour over 120g white chocolate and 6g matcha. Add neutral oil; blend until glossy. Cool to 32°C.
  10. 10.Unmold frozen cakes onto a wire rack. Pour glaze over each in one smooth pass. Dot with freeze-dried strawberry powder immediately.
  11. 11.Refrigerate 1 hour before serving. Finish with a halved fresh strawberry on top.
Archive