Matcha, Shiso & Coconut Mille Feuille by Jason Licker | Pastry Arts

Name: Matcha, Shiso & Coconut Mille Feuille by Jason Licker | Pastry Arts
Ingredients: 6 g phyllo dough; 75 g unsalted butter, melted; 25 g confectioners’ sugar; 433 g heavy cream; 16 g matcha; 7 1/2 g gelatin sheets, bloomed; 225 g white chocolate, chopped or wafers; 10 g shiso leaves; 300 g simple syrup; 3 g xantham gum; 1000 g water; 65 g white tapioca pearls; 300 g coconut milk; 50 g granulated sugar; 615 g water; 340 g granulated sugar; 115 g glucose powder; 11 g sorbet stabilizer; 1000 g coconut purée; 40 g trimoline; 100 g unsalted butter, softened; 100 g granulated sugar; 100 g all-purpose flour; 100 g coconut powder; 1 g salt; 250 g coconut purée; 50 g lime juice; 3 g xanthan gum

pastryartsmag.com

Experience the harmony of matcha, shiso, and coconut in Jason Licker's artistic mille feuille – a perfect Zen dessert.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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