Desordre Vert

White Chocolate – Pistachio Feuilletine
1/4 cup pistachio paste
1 tablespoons unsalted butter, softened
3 ounces good quality, chopped white chocolate
*1/2 cup paillete feuilletine
1/4 cup chopped, toasted pistachios

**Matcha – Pistachio Sponge
3 large egg whites (room temperature)
1 tablespoon granulated sugar
1/2 cup ground, shelled, skinned pistachios
1/2 cup ground almonds
1 cup icing sugar (sifted)
1 tablespoon matcha
3 large eggs
1/4 cup all-purpose flour
1 1/2 tablespoon unsalted butter (melted and cooled)

Matcha Syrup
1/4 cup sugar
1/4 cup water
1/2 teaspoon matcha powder

Matcha Mousse
1 1/2 teaspoons powdered gelatin
2 tablespoons of cold water
1 teaspoon matcha powder
1/4 cup sugar
2/3 cup milk
1/2 cup heavy cream

Black Pearl Ganache
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon ground ginger
2 tablespoons black sesame seeds*
1 tablespoon corn syrup

Black and White Sesame Brittle
6 Tablespoons white sesame seeds
6 Tablespoons black sesame seeds
1/2 cup sugar
1/4 cup light corn syrup
2 Tablespoons water
1/2 Tablespoon butter
3/4 teaspoon baking soda

MAKE THE WHITE CHOCOLATE – PISTACHIO FEUILLETINE:
1. In a medium bowl set in a saucepan of simmering water, heat the pistachio paste with the butter and white chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in pailette feuilletine and toasted pistachios.

MAKE MATCHA -PISTACHIO SPONGE:
1. Line a 12-inch by 17-inch jelly roll pan with parchment and grease it with butter.

2. Beat the egg whites in a bowl until they form soft peaks. Add the sugar and beat until the peaks are stiff and glossy.

3. Beat the almonds, pistachios, icing sugar, matcha and eggs in another bowl until light and voluminous.

4. Fold in the flour, then beaten egg whites, then melted butter.

5. Pour the batter into the pan and bake in a preheated 425F oven until lightly browned and just springy to the touch, about 5-10 minute. Run a knife along the edges to loosen the cake form the pan.

6. Cover the cake with parchment paper, flip and unmold the cake. Peel of the parchments paper flip and cover the cake while it cools

7. Cut out one 7 x 7 square of cake, using the 7-inch square cake pan as a guide. Save the rest of the cake for other preparations (can be frozen), or just eat it.

8. Wrap cake square in plastic wrap, and set aside until ready to assemble.

MAKE MATCHA SYRUP:
1. In a small saucepan, bring the sugar, water and mactha to a boil until sugar is dissolved. Don’t let it caramelize. Pour into a glass measuring cup to cool.

MAKE MATCHA MOUSSE:
1. Sprinkle gelatin powder over cold water and let soften.

2. Combine matcha powder and sugar in a bowl In the mean time..heat milk to boiling. Whisk boiled milk in with matcha and sugar.

3. Heat softened gelatin for 15 seconds in the microwave, then stir into matcha, sugar, and milk mixture. Strain and let cool.

4. Beat heavy cream to soft peaks, then fold into matcha mixture.

MAKE BLACK PEARL GANACHE:
1. Place chocolate in medium bowl. Bring cream,and ginger, to boil in small pot.

2. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth.

3. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm.

MAKE SESAME BRITTLE:
1. Place the sesame seeds in a medium saucepan. Add the sugar, corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly.

2. Continue cooking for about 10 minutes without stirring once the mixture has come to a boil until it reaches 300 degree F on a quick-read candy thermometer. Grease a parchment or silpat lined jelly roll pan with butter or cooking spray.

3. Remove the pan from the stove. Stir in the baking soda. Pour the hot mixture carefully onto the jelly roll pan and spread it to 1/4 inch thick with a metal spatula. Let cool and harden.

4. Break the sesame brittle into pieces. Store in a covered, airtight container for several days.

ASSEMBLE:
1. Line a 7-inch square baking pan with plastic wrap (you won’t need plastic wrap if you’re using a mousse ring or removeable bottom baking pan).

2. Press the pistachio feuilletine into the bottom of the pan so it reaches all 4 corners. Try to press it down evenly so there are no thicker or thinner areas. (I didn’t..lol)

3. Pour half of matcha mousse on top of feuilletine, refrigerate until set.

4. Pour all the chocolate ganache on top of set matcha mousse. Top with reserved cake square. Brush cake square with matcha syrup, then pour reamining matcha mousse on top, smoothing until even. Refrigerate cake until set.

5. Using overlapping plastic wrap, lift cake out of baking pan. Brush top of cake with a mixture of matcha powder and hot water, to make a pattern or design, if desired. Let dry. Trim the edges of the cake evenly and cut into 6 or 7 1-inch slices. Top each slice with shards of sesame brittle.