Matcha Tayberry roll

Matcha Tayberry roll

par Manuel Bouillet

Twins’ Creative Lab

International Pastry Consultant

Taipei, Taiwan

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Recipe made with

TAYBERRY PUREE 90%

Ingredients

Matcha Japanese sponge

Mascarpone matcha chantilly

Tayberry “confit”

Tayberry coulis

Kappa spherification

Matcha white chocolate crunchy

Preparation

Recipe and assembly for 12 pcs:

  • Cut the sponge in 4 pcs (37 x 14cm).
  • Apply 70g of the matcha chantilly and then pipe the Tayberry “confit”.
  • Roll and let set in the freezer.
  • Cut the rolls at 5, 4 and 3cm.
  • Join them together and finished with 3 pcs of Tayberry spherification.
  • Decorate with some matcha rice crunchy.

 

Download the recipe in PDF