Matcha White Chocolate Paris-brest Recipe

Prepare the Dough

In a saucepan over medium heat, combine butter, water, milk, sugar, and salt. Bring to a simmer. Remove from heat and stir in flour until the mixture forms a ball. Let cool for a few minutes.

Incorporate Eggs

Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny.

Pipe the Dough

Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring on a lined baking sheet, making a circle about 8 inches in diameter.

Bake

Bake for 25-30 minutes until golden brown. Let cool on a wire rack.

Make the Cream

In a saucepan, heat 1/2 cup of heavy cream until hot but not boiling. Remove from heat and add chopped white chocolate, stirring until melted and smooth. Whisk in matcha powder and vanilla extract.

Whip the Cream

In a mixing bowl, whip the remaining heavy cream until soft peaks form. Gently fold in the matcha white chocolate mixture until combined.

Fill the Paris-Brest

Once the Paris-Brest is completely cooled, slice it in half horizontally. Fill the bottom half with the matcha white chocolate cream.

Add Garnish

Sprinkle freeze-dried raspberries over the cream filling and top with the other half of the pastry.

Serve with Ice Cream

Serve slices of the Paris-Brest with a scoop of Lappert's matcha ice cream on the side.