Recipe Yuzu Matcha Swiss Bun
To make this dish
Ingredient list
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Lievito Madre260 g Lievito Madre
312 g T45 flour
125 g water
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First detrempe155 g T45 flour
178 g water
31 g dry yeast
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Croissant dough1034 g T45 flour
273 g water
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g fermented dough
238 g Lievito Madre
751 g Unsalted 1kg butter Sheet 84% fat
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Matcha Croissant Dough350 g croissant dough
40 g matcha powder
15 g water
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Matcha Almond Cream600 g Lescure Unsalted 500g butter Roll 82% fat
660 g icing sugar
700 g almond powder
440 g egg
90 g cornstarch
120 g matcha powder
20 g salt
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Yuzu confit500 g water
700 g sugar
2 pods vanilla
500 g Yuzu peel
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Matcha whipped ganache405 g white chocolate 38%
18 g gelatine powder (200 Bloom)
675 g Lescure UHT Cream 35% fat
60 g matcha powder
1575 g Lescure UHT Cream 35% fat
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Egg wash750 g egg
375 g egg yolks
150 g Lescure UHT Cream 35% fat
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Assembly and finishing touchesSQ matcha powder
SQ candied yuzu
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 500g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
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02
First detrempe
Mix 20 minutes before final mix.
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03
Croissant dough
After mixing all the ingredients, with the water at a base temperature of 44 °C, into the dough, let it rise overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it rise at 27 °C for 2-3 hours.
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04
Matcha Croissant Dough
Make a paste by mixing matcha powder and water into the croissant dough (quantity not included in the recipe), then let it rest.
After laminating the main dough, place it on top and roll it out to 28×40cm.
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05
Matcha Almond Cream
Cream together the butter and sugar.
Add the eggs and mix well so that they do not separate.
Sift the powders and mix well.
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06
Yuzu confit
Peel the yuzu and blanch it three times, changing it in cold water each time.
Make a syrup with water and sugar, add the two vanilla beans and bring them to a boil.
Add the blanched yuzu peel to the syrup and simmer over low heat.
Soak the confit skins in syrup and refrigerate until ready to use.
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07
Matcha whipped ganache
Heat 675 g of whipping cream to 80℃ and slowly mix in white chocolate.
Add the matcha powder and the gelatin and emulsify well.
Add 1575 g of cold whipping cream and mix well, then let it rest overnight before whipping and using.
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08
Egg wash
Blend all ingredients with a hand blender and strain through a fine sieve.
Adjust the amount to suit your needs.
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09
Assembly and finishing touches
Roll out and cut the dough to produce a final piece measuring 6 x 24 cm and 3.6 mm thick per unit.
Top with yuzu confit and 25 g of almond cream per piece.
Shape into a Swiss bun and let rise for a second time at 26°C for 1 hour and half.
Brush with egg wash and bake in a convection oven at 175℃ for 15-17 minutes.
After cooling, fill with 40 g of matcha whipped ganache per piece.
Garnish with matcha powder and cubed yuzu confit.
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