MATCHA MONSTERA

Otto Tay

PARTNER OF THE MASTERCLASS

Meet Otto Tay, the 2019 World Pastry Champion and a trailblazer in Asian pastry. With extensive expertise in hotel pastry, consultancy, and product development, he trains the next generation of professionals and co-owns the acclaimed online pastry shop 'Voilà' with his former teammate, Loi Ming Ai.

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RECIPE CREATED WITH

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DISCOVER THE BRAND

Method

COMPONENTS

1. Puff Pastry

2. Matcha Whipped Ganache

3. Yuzu Curd

4. Matcha Chocolate Decoration

Puff Pastry

INGREDIENTS	UNIT (G)
Cake Flour	1050
Salt	30
Unsalted Butter	210
Water	378
Folding Butter	500

Prepare the Dough: Mix flour, salt, and soft butter together. Gradually add in water. Just mix well without forming gluten.

Rest the Dough: Place the dough in the fridge and let it rest overnight.

Lamination:

Roll out the dough into a rectangle.
Place the folding butter in the center.
Make one double fold, one single fold, and one half-and-half fold.

Chill the Dough: Rest the dough in the fridge for 1 hour.

Flatten: Flatten the dough to CCFM no.6.

Final Rest: Rest the dough overnight in the fridge before cutting for baking.

Prepare for Baking: Use 3 Magnet Height.

Bake:

Bake at 170°C with the vent in and fan set to 4.
Bake for 30 minutes, then open the vent and bake for another 30 minutes.

Matcha Whipped Ganache

INGREDIENTS	UNIT (G)
Whipping Cream(1)	400
White Chocolate	292
Gelatin Mass	48
Yuri Matcha Powder	24
Whipping Cream(2)	400

Warm the whipping cream (1) to 65°C, then add the gelatin and blend into the melted white chocolate. Finally, blend in the matcha and cold cream. Chill for at least 4 hours, then whip before use.

Yuzu Curd (Eggless)

INGREDIENTS	UNIT (G)
Yuzu Puree	156
Mandarin Puree	64
Mango Puree	52
Lime Rind	1
Lime Juice	9
Pectin NH	9
Sugar	109
Potato Starch	7
Unsalted Butter	69
Whipping Cream	38

Keep the rind in a tea bag. Mix the purée, zest, juices, potato starch, and pectin-sugar mixture well, then bring to a boil. Squeeze out all juice from the tea bag and discard it along with the rind. Blend in the cold cream. At 45°C, blend in the soft butter until smooth.