Matcha is always one of my favorite flavors. It has this earthy, vegetal taste with a hint of sweetness and bitterness, and the best matcha I have ever had was in Kyoto (not surprising). A friend of mine came across a recipe on a magazine (I actually don't know which one) and she thought of me. Now that I have the recipe, I've got to try to make it!
Ingredients
Matcha Pastry Cream
3 Cups Whole Milk
1/2 Cup Sugar, Divided
1 Tbsp Vanilla Paste
2 Tbsp Matcha Powder
6 Large Egg Yolks
6 Tbsp Cornstarch
2 Tbsp Butter, Unsalted
1 1/2 Cups Heavy Cream
Pinch of Salt
1. Combine milk, 1/4 cup sugar, vanilla paste and salt in a sauce pan, and cook until the mixture comes to a simmer.
2. Add matcha powder, whisk to combine.
3. In a large bowl, whisk the egg yolks, cornstarch and the remaining 1/4 cup sugar together.
4. Add the hot milk mixture while whisking, 1/2 Cup at a time. (To prevent cooking the egg yolks)
5. Pour the mixture back to the sauce pan and cook over medium, whisking constantly (do not stop) until it thickens and comes to a boil.
6. Remove from heat. (still whisking)
7. Add butter, stir until incorporated.
8. Chill in fridge for at least 2 hours or overnight.
9. Whip the heavy cream to soft peaks, fold in the chilled matcha cream. (It the matcha cream is too gelatinous, process the cream in blender briefly before folding)
Matcha Crepe
1 1/2 Cup All-Purpose Flour
1 Cup Sugar
1/2 Tsp Salt
2 1/4 Cups Whole Milk
6 Large Eggs
1 Tbsp Vanilla Extract
3/4 Cup Butter, Unsalted and melted
1. Whisk the flour, sugar and salt in a large bowl.
2. Combine the eggs, milk, butter, and vanilla extract in a separate bowl.
3. Pour the liquid mixture to the solid mixture, whisk until combine.
4. Process the batter in a blender briefly to remove lumps if necessary.
5. Heat the crepe pan over medium.
6. Remove from heat, then pour 1/4 cup batter onto the pan, swirl the cover the pan.
7. Return pan to heat, cook until edges are golden and center is dry.
8. Flip the crepe, and cook for another 30 seconds.
9. Repeat with remaining batter.
10. Let the crepe cool completely before assembly.
11. Place one crepe on a plate, spread a thin layer of matcha cream on top.
12. Top with the second crepe, repeat until all crepes and cream are used, ending with a crepe.
13. Refrigerate for a couple hours or until firm.
14. Sprinkle the top with matcha powder before serving.
* I ended up making 16 crepes (meant to be 20-22), so when I tried the cake, I found the crepes to be a tiny bit thick. Nonetheless, it tastes very good, just sweet enough and with a strong matcha taste! Enjoy!!