Instructions
- 1
Matcha financier: mix all ingredients. Bake flat at 180°C for 12 minutes. Cool. Cut to fit mold.
- 2
White chocolate cremeux: heat cream to 80°C. Pour over chocolate. Add bloomed gelatin. Whisk smooth. Cool. Freeze in insert mold.
- 3
Matcha mousse: dissolve matcha in warm cream with sugar. Add gelatin. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour matcha mousse. Insert white chocolate cremeux disc. Top with financier. Freeze 8 hours.
- 5
Divide glaze in two. Leave half white, color other half deep green with matcha.
- 6
Pour white glaze first, immediately add green glaze and swirl gently for two-tone effect.
- 7
Refrigerate 2 hours. Dust with matcha. Add gold and raspberries.
- 8
Slice with hot knife for the cleanest green cross-section.
Baker's Tip
The two-tone glaze requires speed — have both glazes ready at exactly the same temperature (30-32°C) and pour the white first, the green immediately after. If there is any delay, the first glaze sets and the two colors do not blend at the seam.
Frequently Asked Questions
What is a financier cake and how is it different from dacquoise?
A financier is a French almond butter cake — rich, moist and slightly crispy on the edges. Unlike dacquoise (meringue-based) it contains butter and is denser. The matcha financier here acts as a flavorful, stable base that absorbs mousse flavors beautifully without becoming soggy.
How do I achieve the two-tone swirl effect on the glaze?
Pour the white glaze first to cover the top. Immediately pour the green glaze in a thin stream from one side. Use a wooden skewer or toothpick to drag through the two colors 2-3 times in parallel lines or figure-eights. Less swirling gives a dramatic two-color look; more swirling gives marble.
Will the white chocolate cremeux be too sweet paired with the matcha?
White chocolate is naturally very sweet but the bitter matcha mousse surrounding it creates balance. If you prefer less sweet, add a pinch of salt and a teaspoon of lemon juice to the white chocolate cremeux — both cut sweetness without changing the flavor profile significantly.
Can I use milk chocolate instead of white for the insert?
Yes — milk chocolate cremeux creates a caramel-chocolate center against the green matcha. The flavor combination is less traditional but still delicious. Dark chocolate also works and creates a more bitter contrast with the sweet matcha mousse.
About This Recipe
An East-meets-West luxury entremet — vibrant green matcha mousse housing a pure white chocolate cremeux insert, on a matcha financier base, finished with a two-tone green and white glaze. The visual drama and flavor balance are exceptional.
More Entremets & Mousse