‘Zen Solei’ Pastry
Recipe by Peter Remmelzwaal

Recipe step by step
Equipment
Molds: Round 6cm Silikomart silicone mold, 6cm Eclipse silicone mold (Moldbrothers), 4cm silicone sphere mold
60x40cm baking tray
Components (Recipe for around 10 pastries)
- Matcha Sponge
- Matcha Rice Crispy
- Mango/Yuzu Coulis
- Green Shiso Mousse
- Matcha Anglaise
- Velvet Spray & Decoration
1
Matcha Sponge
Ingredients
Recipe for one 60x40cm baking tray
185 gr Whole egg
30 gr Egg yolk
30 gr Sugar (2)
170 gr Almond powder
55 gr Flour
8 gr Matcha powder
27 gr Butter
125 gr Egg white
150 gr Sugar (1)
1 gr Salt
- Whip egg whites with sugar (1) until stiff peaks form.
- In a separate bowl, beat whole egg, egg yolk, sugar (2), matcha, and almond powder until combined.
- Add the melted butter.
- Gently incorporate the whipped egg whites into the almond mixture with a spatula.
- Add the flour and salt and mix well.
- Spread the batter evenly on a baking mat and bake at 210°C (410°F).
- Let cool down completely and use a knife to cut into 4cm high ribbons to line the sides of each 6cm mold.
2
Matcha Rice Crispy
Ingredients
80 gr Veliche Crispy Crunchies
25 gr Veliche Rice Crunchies
40 gr Almond paste 100%
1 gr Salt
5 gr Matcha powder
100 gr Veliche Obsession 30 white chocolate
- Melt the white chocolate to 45°C (113 °F). Blend with almond paste, matcha, and salt until smooth.
- Add both types of crunchies and mix well.
- Add 15 gr of matcha rice crispy, after lining with the sponge (recipe 1), at the bottom of each mold. Press until flat.
3
Mango/Yuzu Coulis
Ingredients
375 gr Mango purée 100%
40 gr Yuzu juice
60 gr Invert sugar
4 gr Pectin NH
60 gr Sugar
10 gr Gelatin powder
50 gr Cold water
4 gr Citric acid
- Mix the gelatin powder with cold water.
- Combine pectin NH with sugar.
- Heat mango purée and invert sugar to 40°C (104°F), then whisk in the pectin-sugar mixture.
- Bring the purée to a boil.
- Finish by adding the citric acid and the gelatin mix.
- Let it cool down and blend until smooth with a hand blender. Divide into 4cm silicone sphere molds and freeze.
4
Green Shiso Mousse
Ingredients
520 gr Cream 35%
100 gr Egg yolk
100 gr Sugar
30 gr Water (2)
170 gr Milk
14 pc Green shiso leaves
4 gr Lime zest
2 gr Matcha powder
45 gr Water (1)
9 gr Gelatin powder
250 gr Veliche Obsession 30 white chocolate
- Mix the gelatin powder with cold water.
- Whip the cream to soft peaks (smooth chantilly).
- Warm the milk with green shiso leaves (cut in pieces), lime zest, and matcha to 65°C (149°F). Cover and infuse for 30 minutes.
- Add gelatin mass to the infused milk, then blend until smooth. Strain and pour over white chocolate; mix until fully melted.
- Make a pâte à bombe by boiling the sugar with water (2) to 120°C (240°F) and whip together with the egg yolks until thick and pale.
- Once the shiso-chocolate mixture cools to 30°C, fold into the pâte à bombe, then gently incorporate whipped cream.
- Use immediately, dividing between the 6cm round molds (see below in assembly).
5
Matcha Anglaise
Ingredients
315 gr Cream 35%
210 gr Milk
85 gr Egg yolk
48 gr Sugar
5 gr Gelatin powder
25 gr Cold water
5 gr Matcha powder
175 gr Veliche Obsession 30 white chocolate
- Mix the gelatin powder with cold water.
- Bring cream and milk to a boil.
- Mix the egg yolk and sugar.
- Combine the cream with the egg yolk and sugar mixture, then heat to 84°C (183.2°F) while stirring.
- Remove from the heat and add the gelatin and green matcha to the mixture.
- Let the anglaise cool down to 50°C (122°F), then blend in white chocolate with a hand blender until smooth.
- Divide the anglaise in the 6cm Eclipse disk silicon mold and freeze.
6
Velvet Spray & Decoration
Ingredients
200 gr Veliche Obsession 30 white chocolate
90 gr Veliche Cocoa Butter
3 gr Green color or matcha
Velvet spray:
- Melt white chocolate and cocoa butter to 45°C (113 °F). Blend in green coloring or matcha.
Chocolate disk decorations:
- Temper Veliche white chocolate and make 6cm disks.
- Pipe white chocolate dots on a plastic sheet, dust with matcha powder, and cover with a second plastic sheet. Press with a disk until flat.
- Cut out a disk with a 6cm cutter and allow to crystallize. Then, remove the plastic sheets and cut each disk in half.
Assembly
- Prepare all recipe components as described above.
- Cut the matcha sponge into 4cm-high ribbons and line the sides of each 6cm mold.
- Place a thin layer of matcha rice crispy (15g) at the bottom of each mold; press flat.
- Divide the green shiso mousse into the molds.
- Insert the frozen mango-yuzu coulis sphere into the center of the mousse, then cover with additional mousse to fill the mold.
- Unmold the frozen matcha anglaise and spray them with the prepared velvet spray using a spray gun.
- Place a velvet-sprayed disk on top of each assembled pastry.
- Finish with the chocolate half-disk decorations as shown in reference images.