Uji matcha tea ⋅ Yamamasa Koyamaen for iRASSHAi ⋅ 30g

Ingredients: - 250 g mascarpone cheese - 3 eggs (whites and yolks separated) - 100g sugar - 1 heaped tablespoon **matcha iRASSHAi** powder (plus a little for decoration) - 200 ml hot water (low calorie if possible) - 200 g spoon cookies / boudoirs - 1 tablespoon liqueur of your choice, such as Amaretto or Japanese green tea liqueur (optional) - 1 pinch salt Steps : 1. In a bowl, mix the matcha powder with the hot water until the matcha is completely dissolved. Leave to cool. If you're using liqueur, add it to the matcha syrup once cooled. 2. In a large bowl, whisk the egg yolks with the sugar until the mixture whitens and becomes frothy. Add the mascarpone to the egg yolk-sugar mixture, then continue whisking until smooth. 3. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the mascarpone cream, taking care not to break them. 4. Dip each sponge in the matcha syrup. Don't let them soak too long, as they may become too soft. 5. Arrange a layer of soaked cookies in the bottom of a rectangular dish (or individual verrines as shown in the photo). Spread a layer of mascarpone cream over the cookies. Repeat with a second layer of soaked cookies, finishing with a layer of cream. 6. Cover the dish with cling film and place in the fridge for at least 4 hours, ideally overnight, to allow the flavors to develop and the layers to firm up. 7. Just before serving, lightly sprinkle the top of the tiramisu with a little matcha powder for decoration. Serve chilled.

Ingredients: - 160g sugar - 175 g T45 flour - 10 g baking powder - 160 g butter - 20 g milk - 4 eggs - 2 cac matcha iRASSHAi Steps : 1. Melt the butter in a saucepan and leave to cool. In a bowl, whisk the eggs with the sugar until frothy. Sift in the flour and baking powder, then pour in the infused milk and melted butter. Mix until smooth. 3. Cover the bowl and leave the dough to rest in the fridge overnight. This resting time allows the flavors to develop and favors the formation of the characteristic madeleine lump. 4. Preheat oven to 200°C. Butter and flour the madeleine molds, then fill them three-quarters full with the dough. Bake for 13 minutes, until golden brown. Turn out and cool on a wire rack. 5. For the glaze, melt the white chocolate in a bain-marie, then add the sifted matcha and mix until smooth. 6. Dip the base of the cooled madeleines in the white chocolate-matcha glaze. 7. Unmold your madeleines and dip the base in the glaze.

Ultra-thin crêpes and airy matcha cream... Today we're unveiling our version of the famous mille-crêpes cake created by our pastry chef Yuka Miakinen! Ultra-melting, lightly scented layers of sweetness ☁️ A little patience and a lot of crêpes: that's all you need to make this ultra-comforting dessert! For 15-18 crêpes: - 200g T55 flour - 50g cornflour - 40g sugar - 1 pinch salt - 4 eggs - 25cl milk - 25cl cream - 50g butter For the matcha whipped cream: - 10cl boiled cream - 50g powdered sugar - 5g matcha - 40cl cold cream Preparing the pancake batter In a large bowl, sift together the flour and cornflour to avoid lumps. Add the sugar and pinch of salt, then lightly whisk to combine. Make a well in the center of the dry ingredients and break in the eggs one by one, whisking gently to gradually incorporate the flour. Gradually add the milk and cream, continuing to whisk until smooth. Finally, add the melted butter and mix well to prevent the fats from separating. Cover the bowl with cling film and leave the dough to rest in the fridge for at least 1 hour. Cooking the crêpes Heat a 20 cm-diameter non-stick frying pan over medium heat with oil or a knob of butter. Pour a small ladleful of batter into the pan and immediately tilt it to distribute the batter in a thin, even layer. Cook for about 1 minute, until bubbles appear on the surface and the edges begin to pull away. Gently flip the crêpe with a spatula and cook the other side for 30 to 40 seconds. Place each crepe on a plate and allow to cool completely before stacking. Repeat until the batter is used up. Preparing the matcha whipped cream In a small saucepan, heat 10 cl of liquid cream until simmering, but do not bring to the boil. Sift the matcha through a fine sieve to avoid lumps, then whisk briskly to dissolve the powder. Cool to room temperature. In a large, chilled bowl, pour in the 40 cl cold liquid cream and start whisking at medium speed. When the cream begins to thicken, gradually whisk in the powdered sugar. Slowly pour in the chilled matcha cream while continuing to whisk until you obtain a firm, airy chantilly. Be careful not to overwhisk to avoid slicing. Assemble the mille-crêpes Place the first crepe on a large flat plate or serving platter. Using a spatula or palette knife, spread a thin layer of matcha whipped cream over the entire surface of the crepe. Be careful not to apply too much to prevent the cake from slipping. Place a second crêpe on top, then repeat the operation, alternating crêpe and cream until you've used up all the ingredients. At the end, use the spatula to even out the sides and give the mille-crêpes a nice, even shape. Place in the fridge for at least 2 hours before serving. Finishing touch Just before serving, sift a little matcha over the mille-crêpes for an elegant finish and an extra touch of flavor. Serve chilled, ideally with a light green tea to balance the flavours.

We've found the perfect dessert to wow your guests: a matcha roll as light as it is creamy ☁️🍵 Because at iRASSHAi, our love for matcha goes beyond cups: we love it in pastries too! To make the sponge cake, you'll need: - 30g flour - 10g matcha - 30g soft butter - 80g sugar - 1 whole egg - 3 egg yolks - 4 egg whites - 10 cl milk For the cream, you'll need : - 150g cream - 25g sugar - 5g matcha - 50g mascarpone For assembly (optional) - 50g anko paste 🍰 GÉNOISE Step 1: Melt butter and milk over low heat. Step 2: Add the flour and sifted matcha to the mixture, then stir vigorously until the dough comes away from the pan and forms a homogeneous mixture Step 3: Beat the egg whites until stiff, gradually adding the sugar. At the same time, beat the yolks with the whole egg. Step 4: Gradually fold the yolk mixture into the matcha mixture. Step 4: Gently fold in the egg whites, taking care not to break them. Step 5: Spread the mixture on a baking sheet covered with parchment paper, forming a rectangle of uniform thickness. Step 6: Bake in the oven at 180 degrees for 20 minutes, then remove from the oven, place the parchment paper over the sponge and leave to cool. 🌱 MATCHA CREAM Step 1: Pour the mascarpone, sugar, matcha and chilled cream into a bowl. Step 2: Whip the mixture until stiff and creamy. Step 3: Set aside in a cool place 🧈 ASSEMBLY Step 1: Spread the cream evenly over the sponge cake Step 2: Pocket the anko pastry across the width of the sponge cake Step 3: Roll the sponge tightly, but without pressing too hard to avoid crushing the cream. Step 4: Using a rolling pin, apply final pressure to the sponge to hold it in place. Step 5: Refrigerate for at least 1 hour before cutting. Get whipping!