Can Matcha be Dessert Art? | Sweet Experiments

Who gave me permission to turn matcha into a fine dining plated dessert? Nobody. I just did it anyway. In this chaotic baking adventure, I take earthy green tea and transform it into a multi layer matcha petit gateau, with all the fancy components to make you feel like a pastry chef even if you're baking in your pajamas.

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Shop the Video - Affiliate Links
Matcha Powder - https://amzn.to/4nz0LPm
Cylinder 1.5" Diameter Silicone Mold - https://amzn.to/4nl8bp7
100% Yuzu Juice - https://amzn.to/4npVw47
Finely Sifted Almond Flour - https://amzn.to/4pSCANl
Silicone Stone Mold - https://amzn.to/46qGWDB
Matcha Powder - https://amzn.to/4pIDRX2
Silicone Baking Mat - https://amzn.to/4pKRrcv
Agar Agar - https://amzn.to/4gGKipm
Green Velvet Spray - https://amzn.to/3INbu9x

About the Dessert
This plated dessert layers matcha petit gâteau (bright yuzu curd, soft almond joconde sponge, silky matcha mousse), yuzu sorbet & fluid gel, crunchy matcha soil, strawberry coulis, and crisp matcha tuile, finished with a velvet-sprayed stone-shaped mousse for a fine-dining look. Perfect for matcha lovers, foodies, and home bakers ready to elevate their pastry skills.

Featured Recipes
Yuzu Curd – https://www.mochimommy.com/yuzu-curd/
Biscuit Joconde Almond Sponge – https://www.recipeshare.app/recipes/b...
Matcha Mousse – https://thescranline.com/white-chocol...
Yuzu Sorbet – https://www.justonecookbook.com/yuzu-...
Matcha Soil – https://17ngon.com/matcha-yuzu-mousse...
Strawberry Coulis – https://www.marcellinaincucina.com/st...

Yuzu Fluid Gel
250mL Yuzu Juice, divided
25g Sugar
2g Agar Agar Powder

1. Pour 125 mL of Yuzu juice into a pot and reserve the remaining 125mL for later. Add 25g of sugar and 4g agar to the pot. Bring to a boil over medium heat for 1-2 minutes and remove from heat. Add uncooked 250mL into cooked yuzu juice mixture, whisking to incorporate.
2. Transfer to a bowl to cool in the fridge. Once firm, transfer to a blender or use an immersion blender to blend until smooth.

Matcha Tuile
1 egg whites
63g Sugar
30g AP Flour
1/2 tsp Matcha Powder
30g Unsalted Butter, melted and cooled.

1. Preheat oven to 350F.
2. Add egg whites to a large bowl and whisk together, then add sugar and whisk until frothy.
3. Stir in the flour and matcha powder then add the melted butter. Mix to a smooth batter.
4. Spoon onto lined baking tray with silicone mat. Spread thinly into 3 in x 1 in strips.
5. Bake for 7-8 minutes until just turning golden around the edges.
6. Remove the tray from the oven, and quickly lift the tuile off the baking tray with offset spatula and create shapes using wooden spoon handles. Leave to cool.

Assembly Overview
1. Pipe matcha mousse into stone mold (about ⅓ full); tap to remove air bubbles.
2. Insert frozen yuzu curd; cover with more mousse.
3. Press almond joconde circle flush with mousse; scrape excess.
4. Freeze solid, unmold, spray with green velvet spray.
5. Plate with yuzu sorbet, fluid gel, matcha soil, strawberry coulis, and crisp matcha tuile.