. The Tasting Palette .

Japanese-influenced tea time treats: Matcha sablés

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I love Japanese desserts.

Japanese pastry chefs have mastered the French-styled pastries so adriotly that people have acknowledged Japan to be Asia's dessert and pastryland (I agree wholeheartedly!). They take their skills to the next level by creating a new medley of flavours and combinations influenced by their experiences in their home country.

This one is no different. Sablés are classic French crumbly cookies. However, the Japanese have replaced the flavour with matcha just like how they used matcha for their traditional wagashi (Japanese sweets).

These Japanese-influenced sablés are easy to make and simply delightful to eat. I must have eaten have half a box of these unknowingly while reading.

Bite into these round sablés and you will taste the crunchy sweetness from the granulated sugar and then be hit by the intense flavour of matcha.

I think they are wonderfully fantastic and it's a must-have addition to my petit fours box.

Pure green happiness Dancing blobs of dough ready to be rolled into a log

A sugar-coated life

***

Matcha sablés
Adapted from Amai's Green Tea Sweet Recipe

Makes 30

3/4 cup (2.25 oz) Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

1. Preheat the oven to 170 deg celcius. Line a sheet pan with parchment paper.

2. Whisk the confectioner’s sugar and green tea together in a bowl.

3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color

4. Add the flour and mix until well combined.

5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

7. Roll the dough out to ½” thickness. Cut the dough with a leaf cookie cutter.

8. Toss each cut cookie in a bowl of granulated sugar to coat.

9. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

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. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Lunch @ Sushi Yoshida Father's day dinner- Roasted leg of lamb with aube... Sweet Salty Spicy Chocolate decadence- Suzy's Cake by Pierre Herme Italian cookout! Power lunches Piere Herme's Chocolate Sables Vesak Day Picnic in the Park To Ho Chi Minh and Back Grace's Birthday Lunch -Valentino Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, June 29, 2008 Matcha sablés Japanese-influenced tea time treats: Matcha sablés * I love Japanese desserts. Japanese pastry chefs have mastered the French-styled pastries so adriotly that people have acknowledged Japan to be Asia's dessert and pastryland (I agree wholeheartedly!). They take their skills to the next level by creating a new medley of flavours and combinations influenced by their experiences in their home country. This one is no different. Sablés are classic French crumbly cookies. However, the Japanese have replaced the flavour with matcha just like how they used matcha for their traditional wagashi (Japanese sweets). These Japanese-influenced sablés are easy to make and simply delightful to eat. I must have eaten have half a box of these unknowingly while reading. Bite into these round sablés and you will taste the crunchy sweetness from the granulated sugar and then be hit by the intense flavour of matcha. I think they are wonderfully fantastic and it's a must-have addition to my petit fours box. Pure green happiness Dancing blobs of dough ready to be rolled into a log A sugar-coated life * Matcha sablés Adapted from Amai's Green Tea Sweet Recipe Makes 30 3/4 cup (2.25 oz) Confectioners sugar 5 oz Unsalted butter, cut into cubes 1 3/4 cup (8.5 oz) All-purpose flour 3 Large egg yolks 1.5 TBS Matcha (powdered green tea) 1 cup Granulated sugar (for coating) 1. Preheat the oven to 170 deg celcius. Line a sheet pan with parchment paper. 2. Whisk the confectioner’s sugar and green tea together in a bowl. 3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color 4. Add the flour and mix until well combined. 5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. 6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes). 7. Roll the dough out to ½” thickness. Cut the dough with a leaf cookie cutter. 8. Toss each cut cookie in a bowl of granulated sugar to coat. 9. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges. *** link \| posted by simin at 11:28 AM \| 0 Comments: Want to Post a Comment? back to main page
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