How to make Matcha Tigre / Limited collaboration products with d:matcha Kyoto

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, we have a special Valentine’s Day project.
It’s a limited release of Matcha Tigre, a collaboration between d:matcha Kyoto and Chocolate Cacao !
I’ll make it when it’s on sale♪
If you let the dough rise for a day or two after baking, it will become moist and soft overall.
If you want to add ganache, add plenty of it, if you want to add chocolate, thin it out and enjoy it.

Presented by d:matcha Kyoto
d:matcha Kyoto x Chocolate Cacao collaboration product “Matcha Tigre” is now on sale!
This is a set of 4 pieces, 2 pieces each of 2 types.
Now you can get 4 grams of free matcha!
For more information, please visit the website.
The center of the product will be chocolate, not ganache.
Japan website:
Global website:

Matcha powder used: Kyoto Uji Wazuka Matcha Gokou 100g

0:00 Digest
0:19 Burnt butter
1:28 Matcha Financier
4:27 Matcha Marble Ganache
6:08 Finished
6:36 Tasting
7:11 Cacao Note: Limited collaboration product “Matcha Tigre

[Book] Chocolate Cacao Recipe Book on Sale Now!
How to make chocolate sweets Chocolate Sweets Book

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[Ingredients] (for about 8 pieces)
[Pata financier, green tea]
Egg white: 100g
Powdered sugar: 70g
A – Honey: 15g
A – Almond powder: 65g
A – Matcha powder: 8g
A – Flour: 35g
A – Baking powder: 2g
Boiled adzuki beans: 40g
Chocolate chips for baked goods: 30g
Browned butter (Yotsuba unsalted fermented butter): 80g
Heat the butter in a saucepan over low heat to make browned butter (do not stir once melted).
When fine bubbles appear and the butter turns brown, strain it through paper to remove the fine particles.
(150g unsalted butter → when browned and strained, 110g (about 75%) will be produced)
Break up the egg whites, add honey and powdered sugar (sift if there are lumps), and mix to dissolve without whisking.
Sift the flour (A) together twice and add to the mixture.
Liquefy the browned butter and add it to 4. It will not blend with the dough immediately after it is added, but it will blend as it is mixed.
Spread the bean jam and chocolate chips sparsely on the bottom of the mold.
Mix in the boiled adzuki beans and chocolate chips.
Fill the mold up to the eighth part.
Preheat oven to 180°C and bake for 20 minutes. If the surface starts to dry out, use aluminum foil to prevent burning.
After baking, let the dough cool completely. Seal and place in the refrigerator for 24 hours.
11. Pour the ganache into the hollow in the center and marbleize it with a bamboo skewer.
12. Let the dough sit in the refrigerator for another 24 hours, so that it becomes moist overall and even easier to eat when it comes to room temperature.

[White ganache]
White chocolate: 60g
Fresh cream 36% animal: 23g
Unsalted butter: 4g
Melt a little white chocolate and mix the boiled cream into the chocolate to emulsify it.
When the temperature drops to around 40℃, add the butter and mix.

[Matcha ganache]
White ganache: 30g
Matcha powder: 1g
Mix the matcha powder into the white ganache.

[Special tools used]
Silikomart Oval Savarin SF084

Couverture white chocolate
Valrhona “Feuve Ivoire 35%”

Small pentode (placed on the gas stove)

Delonghi convection oven EOB2071J-5W

Silicon whipper TOMIZ

Scoop spoon

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35

Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W

Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
The above links are using associate links.

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