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139483158_400666397694827_44636459206146intérieur de la galette au matcha

Matcha and azuki red beans epiphany cake

Ingredients for 1 cake for 8 people

For the puff pastry

  • 500g of reversed puff pastry

For the red beans paste

For the matcha pastry cream

  • 1/4 L of fresh whole milk
  • 12g of superior matcha
  • 50g of caster sugar
  • 3 egg yolks
  • 10g of flour
  • 10g of cornstarch

For the matcha almond cream

  • 150g of ground almonds
  • 150g of icing sugar
  • 30g of superior matcha
  • 20g of cornstarch
  • 2 eggs
  • 135g of softened butter


1. The puff pastry: Roll out the puff pastry in two circles about 1,5 to 2mm thick, and of 26cm and 28cm of diameter. The circle on top has to be a little bit bigger. Refrigerate the puff pastry while doing the rest of the preparation.

2. The azuki red beans paste: Soak the azuki beans in water the day before. The next day, in a saucepan, pour about 1 volume of bean for 6 volumes of water. Bring to the boil and let boil 5 min. Then let simmer on a low heat during 45 minutes or 1h, until the beans are softs. Drain. Put back in the saucepan, add sugar and smash the beans. You can let some chunks. Leave to stew for 45 minutes on a low heat.

The azuki paste can be kept in an airtight box 15 days in the fridge and up to 30 days in the freezer. 

3. The matcha pastry cream: In a mixing bowl, mix egg yolks and sugar together. In an other mixing bowl, mix together the matcha and the flours. Then incorporate the mix to the egg and sugar one, with caution without mixing to hardly. Bring the milk to a boil. Mix quickly half of the milk with the matcha preparation in the mixing bowl, then pour it all in the saucepan. Make it thicken 1min on the heat. Take out from heat, put in an other recipient, cover with film touching the preparation and leave to cool down.

4. The matcha almond cream: Mix all the powders together then add the eggs and the softened butter.

5. Matcha frangipane: Incorporate the cooled up pastry cream into the almond cream.

6. Assembly : Take out from the fridge the puff pastry circles at the last minute. Spread the matcha frangipane on one circle of puff pastry, in a spaced spirale, letting a few centimeters empty around the edge. Repeat with the azuki bean paste. You must have an alternation of both preparation in order for the flavors to be even in the cake. Put the lucky charm then cover with the second circle of puff pastry, the bigger one. Draw on top and put a little bit of egg yolk and milk to ensure the pastry to brown. Press the edges to close tightly.

7. Cooking: Ideally, leave your epiphany cake 2h in the freezer before cooking. Then cook 1h at 170°C and check regularly !

Enjoy !

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