Black Cocoa with Cream Matcha

Experience the perfect harmony of rich, decadent chocolate and delicate, earthy matcha. This elegant creation features a soft cocoa bread with silky matcha cream sandwiched inside, topped with crunchy almond bites for the perfect textural contrast.

INGREDIENTS

YudaneQuantity
Bread flour75g
Water75g
DoughQuantity
Bread flour525g
Granulated sugar60g
Magimix® Green Bread Improver3g
Milk powder30g
Saf-instant® Gold Instant Yeast9.5g
Black cocoa powder30g
Water + ice (controlled at 0-2 °C)280g
Whole egg35g
Syrup40g
Yudane (from above)150g
Fine salt6g
Unsalted butter68g
GanacheQuantity
Whipping cream335g
Matcha powder, KAWAMI Okura (can add more)28g
Water72g
Real white chocolate 28%415g
Whipped CreamQuantity
Whipping cream125g
Non-dairy whipping cream125g
Glaze Tuile Topping (Almond Coconut)Quantity
Sliced almonds45g
Egg whites150g
Bakery sugar150g
Black cocoa powder7.5g
Fine salt1.5g
Desiccated coconut100g
Icing sugar30g

FEATURED PRODUCT

Saf-instant® Gold

Yudane Method

  1. Bring the water to a full boil.
  2. Pour the boiling water straight onto the bread flour and stir until the flour comes together
    into a lump.
  3. Press plastic wrap directly onto the surface, then refrigerate at least overnight. If using the
    same day, rest for at least 30 minutes.

Dough Method & Shaping

  1. Combine the bread flour, sugar, milk powder, black cocoa powder, Saf-instant® Gold yeast and Magimix® Green Bread Improver. Mix on low speed for 1 minute.
  2. Add the water + ice, whole egg, syrup and Yudane. Mix on low speed until the dough comes together.
  3. Add the salt, then mix on medium speed until the dough starts to become smooth and develop gluten, about 8 minutes.
  4. Add the butter and keep mixing until the dough is smooth and stretches into a thin
    windowpane. Total mixing time is about 20 minutes, with a final dough temperature of 25-27 °C.
  5. Cover with plastic and rest the dough for 30 minutes.
  6. Divide the dough into 20 pieces of 60 g. Round each piece (pre-shape) and rest for 15 minutes.
  7. Shaping: Roll each piece into an oval sheet, roll it up into a long log and taper both ends. Place seam-side down on a baking tray lined with a silicone mat.
  8. Proof at 28-30 °C and 75-80% relative humidity for 45-60 minutes.
  9. Spread 20-22 g of Glaze Tuile topping (section 3) evenly over the top of each piece.
  10. Bake with top heat 190 °C and bottom heat 170 °C for 14-16 minutes.
  11. Once baked, let cool completely on a rack.
  12. Use a serrated knife to slice along the side of each bread, pipe in 50 g of Matcha Whipped Ganache, then dust the tops with icing sugar.

Matcha Whipped Ganache Method

  1. Heat the whipping cream (335 g) until it just starts to bubble at the edge of the pot (85-90 °C) and remove from the heat. Add the white chocolate and stir with a hand whisk until it has melted and the mixture is smooth and even. Press plastic wrap onto the surface and refrigerate overnight, or until it reaches 2-6 °C. This is Mixture A.
  2. Dissolve the matcha powder in the water, stirring with a hand whisk or blending with a hand blender until smooth.
  3. Whip Mixture A with the whisk attachment until fluffy, then add the matcha mixture. Set aside (this is the ganache).
  4. Whip the well-chilled whipping cream and non-dairy whipping cream together until fluffy.
  5. Combine the whipped cream with the ganache, mixing or folding gently until smooth. If not using right away, keep refrigerated.
  6. Fill a piping bag fitted with a 2D piping tip and pipe 50 g of filling into each bread.

Method

  1. Stir the egg whites, bakery sugar and salt together with a hand whisk until the sugar starts to dissolve (do not whip until foamy).
  2. Sift in the black cocoa powder and stir until there are no lumps.
  3. Add the desiccated coconut and sliced almonds and fold with a rubber spatula until everything is evenly coated.
  4. Rest for about 20-30 minutes so the coconut absorbs the moisture, then spread 20-22 g on top of each piece.