For the most gourmet Christmas Eve, plunge into Japanese culture and discover the Land of the Rising Sun in a different light… In a few steps, prepare your wonderful matcha tea Yule log in order to end Christmas Eve’s dinner with a tea touch which is going to make everyone’s taste buds travel through its lightness and originality. Get your aprons on!
1 - MATCHA TEA GENOISE
4 eggs · 120g sugar · 120g flour · 3 teaspoons of matcha tea
Preheat the oven to 356°F (180°C). Separate the white eggs from the egg yolks, and then, whisk the egg yolks together with the sugar in a bowl until the mix becomes white and foaming. Add the flour and tea progressively to the bowl. Whip the egg whites with a pinch of salt until they are firm, and then incorporate them delicately in two times to the “eggs/sugar/flour” mixing using a spatula. Pour a 1 cm thick layer of the mixing into a rectangular plate covered with baking paper, and let it bake for 12 to 15 minutes. Remove the Genoise from the baking pan as soon as it is out of the oven and leave it to cool during the preparation of the mousses.
2 - MATCHA GREEN TEA MOUSSE
75g superfine sugar · 250ml 2% milk · 3 egg yolks · 1 teaspoon of matcha tea · 150ml 30% fat single cream · 2 sheets of edible gelatin
Soak the sheets of edible gelatin into a bowl of cold water in order to soften them. On a low heat, bring the milk to a boil inside a baking pan. In a bowl, whisk the egg yolks and the sugar, then pour the boiling milk into it without stopping to whisk. Pour the whole into the baking pan and cook it on a low heat until the cream coats the spatula. Outside of the heat, after well spinning the gelatin, add it to the mixing and stir together in order to incorporate it properly. Add the matcha green tea, mix and leave it to cool until it reaches 95-104°F (35-40°C). Whisk the cream like you would for a whipped cream and add it delicately to the matcha cream. Pour the mixing into a silicon cake baking pan (or a Yule log baking pan) until it reaches mid-height and place it in the freezer for at least 1 hour, to then proceed to the preparation of the white chocolate mousse.
3 - WHITE CHOCOLATE MOUSSE
120g baking white chocolate · 2 sheets of edible gelatin · 70ml milk · 150ml 30% fat single cream
Melt the white chocolate in a bain-marie. Soak the sheets of gelatin into a bowl of cold water in order to soften them. Heat the milk and incorporate the well-dewatered gelatin to it. Outside of the heat, pour in three times the milk into the chocolate, stir well. Whisk the cream like you would for a whipped cream, not too firm. Leave the “chocolate-milk” mixing to cool until it reaches 95-104°F (35-40°C) and delicately add the cream. Pour the mixing into the cake baking pan, on top of the matcha mousse, until it is 1 cm from the edge. Place the whole inside the freezer again for about 10 to 15 minutes.
Cut the genoise at the size of the baking pan (you can soak it into a sugar syrup if you want the texture to be spongier). Place the cake on top of the white chocolate mousse, inside the cake baking pan, and leave the whole inside the freezer for at least one night. At least 10 hours before you taste it, put the Yule log still inside its baking pan in the fridge. Remove it upside down from the baking pan on an adapted plate (the genoise being the base of the Yule log), and sprinkle it with matcha tea, then decorate it according to your desires and enjoy!