Matcha milfeuille
Matcha Mille feuille.
Everyone close to me knows my heartfelt love for this creamy wonder with the subtle crunch of fresh puff pastry. Matcha mille feuille is the next level of mejica! Once again I'm convinced that oxymoron-style gastronomic recipes are always a good idea. 5 ingredients, 1 hour in the kitchen, perfect dessert on the way out.
Matcha milfeuille
Matcha Mille feuille.
Everyone close to me knows my heartfelt love for this creamy wonder with the subtle crunch of fresh puff pastry. Matcha mille feuille is the next level of mejica! Once again I'm convinced that oxymoron-style gastronomic recipes are always a good idea. 5 ingredients, 1 hour in the kitchen, perfect dessert on the way out.
Ingredients
| yeast-free puff pastry 400 g |
| mascarpone 250 g |
| cream cheese 100 g |
| powdered sugar to taste |
| matcha powder 🍵 3 tsp. |
Instructions
Step 1
Roll out the soft dough into a thin layer. Important: instead of flour, sprinkle the work surface with powdered sugar and roll out directly on it. Cut out the dough into the desired shape, I have rectangles. Place on a baking tray, prick the dough a little with a fork and lightly sprinkle with powdered sugar. Bake the shortcakes for 7-10 minutes at 210 degrees until browned.
Step 2
For the cream, whip together the mascarpone and cream cheese, sift in a little powdered sugar for sweetness. We make a paste from matcha powder: mix it with a few drops of water and then mix it into the cream - the result is a delicate pale green hue, the flavor is amazing: matcha tea in a completely unfamiliar format. Fill a pastry bag with a round nozzle with the cream and leave in the fridge for half an hour.
Step 3
Assemble the millefeuille from the cooled crusts and cream - let your imagination run wild. Do not cover the last crust with cream and sprinkle with powdered sugar 🎠
