3. SESAME CREAM 18 minutes. Set asidefor assembly. sheet andbake inaconvection oven at180°Cfor around out onaSilpat®matin60cmby 40cmframeonabaking hazelnuts, icing sugar and Matcha powder. Spread the biscuit spatula to fold inthesifted mixtureofgroundalmondsand slowly addingthecaster sugarto create meringue. Usearubber Use the whisk attachment to whip the egg whites into peaks, 2. MATCHA DACQUOISE BISCUIT aside for assembly. bake in a convection oven at 160°C for around 20 minutes. Set Leave to restintherefrigerator for another30minutes, then pastry outto athicknessof7mmandsize of60 cmby 40cm. for around1hourbefore use. Usingarollingmachine, rollthe with arollingpin. Kneadlightly, thenrefrigerate thedough two types offlourandfinallythesesame seeds, lightlycrushed ground almonds. Addthewholeeggs, thentheseasalt, the Use thepaddleattachment to mixthebutter, icingsugarand 1. SWEET SESAME PASTY RÉMY MARTIN Recipe for one60cmby 40cm, 3.5cmhighrectangle to make 8dessertsfor 8people

650 gwhippingcream Total weight: 810g 20 gMatcha powder 200 gicingsugar 60 ggroundhazelnuts 180 ggroundalmonds 100 gcaster sugar 250 gegg whites Total weight: 1158g 145 gwhite sesame seeds 145 gblacksesameseeds 90 gbreadflour 330 gflour type 55 3 gGuérandeseasalt 65 gwholeeggs 45 ggroundalmonds 135 gicingsugar 200 gbutter THE CHEF Paris, France Pâtisserie SadaharuAOKI, Sadaharu AOKI, Original creationby ® ZEN ENTREMETS ZEN for assembly. Martin® cognac before addingthedissolved gelatine. Setaside honey, then pourthemixtureover thesesame paste andRémy heating,Without mixthewhippingcream, caster sugarand sugar andMatcha powder, andpourtheresultingmixtureinto Use a food processor to combine the white almonds, icing 5. MATCHA MACAROON DECORATION cream. Setasidefor assembly. at 40°C. Addthedissolved gelatineand, lastly, thewhipped mixture over thechoppedwhite chocolate to create aganache together at 85°C (as you would for custard). Pour the cooked In a saucepan, cook the whipping cream, milk and egg yolks 4. WHITE CHOCOLATE CREAM Total weight: 2399g (22 gof22bloomgelatinepowder and132gwater) 154 ggelatine 115 gRémy Martin®cognac 50% 700 gblacksesamepaste 80 ghoney 700 gcaster sugar Total weight: 478g 1 gpowdered egg whites 30 gcaster sugar 100 gegg whites 12 gegg whites 10 gMatcha powder 190 gicingsugar 135 gwhite almonds Total weight: 2577g 900 gwhippedcream (11 gof200bloomgelatinepowder and66gwater) 77 ggelatine 1 kg white chocolate 100 gegg yolks 250 gfullfatmilk 250 gwhippingcream(35%fat) ... / ... a stainless steel bowl. Use the whisk attachment to whip the INDIVIDUAL RÉMY MARTIN® 100 g of egg whites into stiff peaks with the caster sugar and powdered egg whites. Add the 12 g of egg whites to the dry ZEN ENTREMETS mixture, then add the whipped egg whites. Work the mixture until it is smooth using a rubber spatula. Then, using a piping Recipe for one 60 cm by 40 cm, 3.5 cm high rectangle to make bag fitted with an 8 mm tip, pipe macaroons onto a baking sheet around 54 individual portions. lined with a Silpat® mat. Place this sheet on top of another one and bake in a convection oven at 160°C for around 14 minutes. The recipe is identical and cut into small individual cakes, each Set aside for the assembly and finishing stage. one 12 cm long by 3 cm wide. Decorate the tops with matcha macaroons, and sprinkle a mixture of sea salt and black and white sesame seeds around 6. IVORY CHOCOLATE SPRAY them. 200 g of ivory chocolate 100 g cocoa butter Total weight: 300 g

Melt the ivory chocolate and cocoa butter in the microwave. Set aside to use at around 30°C with a spray gun.

7. ASSEMBLY AND FINISHING Place the cooked sweet sesame pastry in the base of a 60 cm by 40 cm by 3.5 cm frame and cover with the sesame cream. Leave to set in the freezer. Once set, add a layer of about 1 cm of white chocolate cream, set the Matcha dacquoise biscuit on top and smooth the rest of the white chocolate cream across the biscuit so it is flush with the top of the frame. Place them in the deep freezer. Spray the top with the ivory chocolate preparation using a spray gun, then cut the dessert into portions of the desired size. Decorate the tops with Matcha macaroons, and sprinkle a mixture of sea salt and black and white sesame seeds around them.

Macaroons hite chocolate cream

Matcha dacquoise biscuit esame cream weet sesame pastry

RÉMY COINTREAU GASTRONOMIE - www.remycointreaugastronomie.com Gourmet Logistique SAS - 3087 Rue de la Gare - 59299 Boeschepe - France Tel. +32 56 32 15 39