GREEN TEA JOCONDE

 Yield: 4 large sheet trays

1-  20 Eggs

1 - 750 gm Bl almond Flour

1 - 750 gm 10X

2 - 200 gm AP Flour

2 - ¾ cup Green Tea Powder

3 - 750 gm Egg Whites

3 - 175 gm Sugar

4 - 150 gm Brown Butter

In mixer combine three first ingredients (1-) using the whisk, until fluffy

  Beat egg whites and sugar (3-) hard peaks.

  Add flour  and green tea powder (2-) sifted together to mix (1-) , adding some of the firm whites. Gently combine.

  Add remaining whites, gently folding them in.

  Finally add the hot brown butter

  Linen 4 large sheet trays with parchment using soft butter (on tray first to make parchment stick and then on parchment)

GREEN TEA  GANACHE

 Yield : 2 large sheet trays

 2 ½ cup (675 gm) Heavy cream

8 Lime Zest

1 kg White Chocolate

2 tbsp Green Tea Powder

Grate lime over the casserole

 Add the heavy cream and bring to a boil.

 Turn off flame and add chocolate (pistols or chopped), using a wire whisk.

 Strain through fine mesh when still warm

 Refrigerate over night

 Let soften outside before spreading over Joconde Cake.

GREEN TEA  BUTTER CREAM

 Yield : 2 large sheet trays

-   ½ cup Corn Syrup

-   1 lb Sugar

-   1 cup (8) Egg whites

-   2 lbs Butter

½ cup Green Tea Powder

+

500 gm Pastry Cream

 BUTTERCREAM

 Cook corn syrup, sugar and water up to 121C

 In mixer start eggs whites on 2nd speed    

 When sugar is about ready, turn mixer onto 3rd speed

 Gently pour sugar over beating whites

 Let work until lukewarm

Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

MOUSSELINE

 Add the green tea to the cold pastry cream, using a whisk. Combine very well.

 Add the green pastry cream to the butter cream. Combine well.

 The mousseline is now ready to be used with no further notice.

PRALINE FEUILLETINE

    Yield : 2 large sheet trays ( 2 X 1 kg)

-  1 kg Praline Paste

-    400 gm Milk Chocolate

-   100 gm Butter

-   500 gm Feuilletine

 Over double boiler (more simmering than boiling) , melt together to combine Praline, Butter and Chocolate.

 When done add the Feuilletine (crumbs of crispy crepes)

  Linen 2 large sheet tray with parchment paper using soft butter to only allow the parchment to stick on tray (this will make it easier when spreading the Praline mix)

 Spread evenly and refrigerate until needed.

  (If the feuilletine is not cold enough, it might stick on parchment

OPÉRA GLAZE

   Yield : 2 large sheet trays

- 500 gm Chocolate Dark 66%

-   300 gm Milk Chocolate

-   350 gm Butter

-   75 gm Molasses

-   250 gm Maple Syrup

-   200 gm Corn Oil

Over double boiler (as said above) melt all the ingredients together.

  Temper before spreading over the Opera Cake (this operation could be accelerated on ice)

LIME SORBET

 Yield : 16 quarts

             3 KG 750 SUGAR

-          4 ½ LITER WATER

-          6 ORANGE ZESTES

-          2 LITER LIME JUICE

-          20 GM AGAR

-          2 QUART APPLE SORBET

-          ½ CUP GREEN MATCHA

-          3 EGG WHITES

Bring sugar (keep 100 gm to add the agar powder) and water to a boil infusing the orange zests.

  When the syrup is boiling, add the sugar / Agar mix . Whisk and let boil again.

  Let cool the mix completely.

  Finally add the lime juice, green Apple Sorbet, Matcha powder and egg whites.

  Strain and spin in ice cream maker right away.