Matcha Azuki Entremet

Layers (top to bottom) - Matcha whipped cream, matcha mousse, chocolate sponge, azuki chocolate ganache, chocolate sponge

 

Matcha azuki entremet (adapted from Kanae Kobayashi)

(makes a 7" square cake - sliced into 14 individual portions)

Chocolate Sponge Cake
160g egg whites
 90g castor sugar
80g baking chocolate, chopped
45ml whipping cream
45g cake flour

Beat the egg whites in a standing mixer until foamy. Gradually add the sugar and beat till stiff peaks. Heat the cream until it boils, remove from heat and pour over chopped chocolate. Stir till smooth. Fold in half of the meringue into the chocolate mixture till well-blended. Fold in the sifted cake flour, followed by the rest of the meringue. Pour into two 8"x8" greased and lined pans and bake at 170°C for 12-15 minutes.

Chocolate Ganache with Red Bean
80g bittersweet chocolate (I used 70% Valrhona)
125ml whipping cream
homemade chunky azuki bean paste (recipe here, I halved the portion and got about a cup)

Heat the cream until almost boiling and pour it over the chopped chocolate. Stir till smooth.

Matcha Mousse (* start preparing only after step 1 of assembly)
160ml whole milk
10g matcha powder
50g castor sugar
6g gelatin sheets
125ml whipping cream

Soften the gelatin sheets in ice water and set aside. Combine matcha powder and castor sugar and whisk to mix. Heat the milk until it boils, remove from heat and pour over the matcha sugar mixture. Stir till smooth. Add the softened gelatin to the mixture. Stir till the gelatin sheets dissolve. Whip the cream until soft-stiff peaks. Fold the whipped cream into the matcha mixture until combined.

Matcha Whipped Cream (* start preparing only after step 2 of assembly)
200ml whipping cream
20g castor sugar
5g matcha powder

Combine matcha powder and castor sugar. Gradually add the whipping cream and mix with electric mixer on low. When all the cream has been added in, whip on med-high speed until soft-stiff peaks.

Assemble
1.Place one layer of chocolate sponge into the mousse ring and pour the chocolate ganache over it. Spread a layer of chunky azuki bean paste on top and top with the second chocolate sponge layer. Press down to make sure layers are even and there are no "air gaps". Refrigerate for at least 2 hours.
2. Pour the matcha mousse over the set chocolate base. Refrigerate for at least 2 hours.
3. Pour the matcha whipped cream over the matcha mousse. Refridgerate overnight. Dust a layer of icing sugar over the cake, before dusting a layer matcha powder. Slice into individual portions and decorate with mini matcha macarons.

 source:

http://vintagetrinkets.blogspot.com/2011/02/matcha-azuki-entremet.html

http://sweetsandloves.blogspot.com/2010/09/matcha-red-bean-and-chocolate-entremet.html