Matcha White Chocolate Paris-brest Recipe
FREEZE DRIED RASPBERRIES | LAPPERT'S MATCHA ICE CREAM
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Ingredients
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Paris-Brest Dough
Matcha White Chocolate Cream
Freeze-Dried Raspberry Topping
Lappert's Matcha Ice Cream
Method
Preparing the Paris-Brest Dough
- 1
Make the Dough
In a saucepan, combine water, unsalted butter, and salt. Bring to a boil. Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball. Let cool slightly.
- 2
Add Eggs
Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 3
Shape and Bake
Pipe the dough into a ring shape on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until golden brown. Allow to cool completely.
Making the Matcha White Chocolate Cream
- 4
Melt the Chocolate
In a heatproof bowl, melt the white chocolate over simmering water or in the microwave, stirring until smooth. Let cool slightly.
- 5
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the melted white chocolate, matcha powder, and vanilla extract until well combined.
Assembling the Paris-Brest
- 6
Fill the Pastry
Cut the cooled Paris-Brest ring in half horizontally. Fill the bottom half with the matcha white chocolate cream using a piping bag.
- 7
Top and Serve
Place the top half back on and sprinkle with freeze-dried raspberries. Serve with a scoop of Lappert's Matcha Ice Cream.
