Recipes
126 g for one sheet measuring 43cm x 43cm x 3cm (H)
Click here for the exclusive interview with the recipe creator, Chef Hayato Yamada, the the owner-chef of Pâtisserie Hayato Yamada in Matsudo City, Japan.
Ingredients A
256 g powdered sugar
96 g TREHA®
120 g almond powder
864 g cake flour
512 g unsalted butter
176 g whole eggs (warmed to 30°C)
Place ingredient A in a mixing bowl and blend using a beater.
Cut the softened butter into cubes and add to the bowl from step 1. Mix with the beater until it reaches a sandy texture (sablage).
Once the butter lumps have disappeared, add the whole eggs and mix until combined.
Using a sheeter, roll the dough to a thickness of 8mm, stretch it to the size of a baking tray lined with a silicone baking mat, and let it rest in the refrigerator overnight.
Bake blind at 160°C (320°F) for about 25 minutes.
Maintains the texture crisp and fresh for an extended period.
Prolongs the freshness by masking the off-notes of butter as it oxidizes over time.
Ingredients B
200 g unsalted butter
250 g granulated sugar
30 g TREHA®
80 g glucose syrup (DE30-50)
130 g Honey
110 g heavy cream (35% milk fat)
Flavored loose leaf black tea*
*Jardin Bleu No.3 (DAMMANN Frères)
350 g sliced almonds
Combine ingredients B in a copper pot.
In a separate pot, bring the heavy cream to a boil. Add the tea leaves, cover, and steep for 10 minutes.
Strain the steeped cream (from step 2) into the copper pot with the mixture from step 1. Cook until the temperature reaches 118°C (244°F).
Stir in the sliced almonds. While the mixture is still hot, spread it thinly over the pre-baked sweet pastry crust (pâte sucrée).
Bake in a convection oven at 150°C (302°F) with medium fan strength for approximately 45 minutes.
Sprinkle decorative tea leaves (not included in the ingredient list) on the surface, and cut into your preferred size while still warm.
Enhances the crisp texture while bringing out the almond's natural flavor, thanks to its low sweetness.
