The matcha green tea macarons that I shared last week were delightful by themselves, but I really wanted to incorporate them some way into an entremet cake.
That’s where this chocolate and matcha green tea entremet with a chewy dark chocolate brownie layer, vanilla crémeux, chocolate joconde cake, a thin layer of matcha mousse, glaçage au chocolat, and, of course, a matcha macaron comes in.
In 1991 Hidemi Sugino won the World Pastry Cup with the Ambroisie, an entremet made with pistachio and chocolate joconde, homemade raspberry jam, dark chocolate and pistachio mousse, and a mirror glaze.
In 2013 I tried to recreate it. I think I did pretty well.
The world became a better place when hazelnuts met cocoa powder. It became better when hazelnut paste was mixed with cocoa and poured into a jar. It became better when jars of Nutella became bigger, a “bulk” size if you will. In reality though, it’s only a single portion. Nutella is not just a spread. It’s not just refined deliciousness. It’s magic. It can be eaten with a spoon, a fork, or with a finger. It can be eaten with bread, in a tart, or in a frosting. It is the definition of midnight snacking; it is bliss.
How then can one function, or even survive when their Nutella supplies are depleted? How can one not break into tears when only grams of the chocolate-hazelnut spread are left? After all, I would climb a mountain for another jar of the delicious spread. Ferro Rocher is even filled with Nutella, as they’re made from the same company, and they’re delicious as well.
