To champion the benefits of using European cream, the CNIEL Dairy Association and the European Union are launching a bilingual booklet for distribution to Hong Kong cooking schools, chefs, as well as distributors, featuring useful facts and recipes using Europe’s exquisite dairy products. The booklet features recipes for the iconic St Honoré cake from three renowned French chefs – Yann Couvreur, Claire Damon and Cedric Grolet – and nine international chefs who each incorporated an ingredient considered part of their local gastronomic culture. Celebrated chef Jeffery Koo, from Hong Kong, matched the richness of European cream with the subtlety of matcha and kindly shared his beautiful recipe for dark chocolate matcha here, just in time for the holidays:
- 400g flour
- 40g butter
- 240g cold water
- 360g tourage pastry butter
- Mix the flour and butter. Add the cold water and knead into a smooth dough. Let the dough rest for 1 hour.
- Knead the tourage butter to soften. Place this butter in the centre of the dough. Half-turn the dough six times or do four full turns.
- Refrigerate the dough after each turn. Bake at 180°C for 20 minutes, then cut the dough into a 35cm x 23cm rectangle. Bake at 170°C for 20 minutes.
- 90g milk
- 250g cream
- 5g natural vanilla extract
- 70g egg yolk
- 30g cornflour
- 8g matcha powder
- 50g sugar
- 2 sheets gelatin, softened
- 20g cocoa butter
- 50g butter
- Boil the milk, cream and vanilla.
- Mix the egg yolk, cornflour, matcha powder and sugar.
- Mix half the egg mixture with the milk and cream mixture. Add the other half, mix well, then bring the preparation to a boil.
- Add the softened gelatin and cocoa butter, then cool to 34°C and add the butter. Blend thoroughly using an immersion blender.
- 25g egg yolk
- 8g sugar
- 3g natural vanilla extract
- 60mL milk
- 210g cream
- 25g powdered milk
- 4 sheets gelatin
- 250g cream to make whipped cream
- Mix the egg yolk, sugar and vanilla.
- Dilute the milk powder in the milk and 210g cream, then bring to a boil.
- Pour the hot liquid over the eggs and stir immediately.
- Heat to 85°C. Add the gelatin, cool rapidly to 35°C and add the whipped cream.
65% Cacao Dark Chocolate Ganache
- 250g cream (A)
- 20g glucose
- 2 sheets gelatin
- 220g 65% cacao dark chocolate
- 500g cream (B)
- Bring the cream (A) and the glucose to the boiling point. Add the gelatin and thoroughly mix in the chocolate.
- Pour in the cream (B) and cool overnight in the refrigerator. The next day, whisk until the mixture turns into a mousse.
- Arrange a layer of matcha cream on the puff pastry, then top it with a layer of vanilla mousse.
- Garnish the choux with chocolate ganache before placing it atop the three layers.
- Using a pastry bag, pipe the vanilla cream into the centre. Decorate with chocolate.