Steps to Make Award-winning Matcha Chocolate Adzuki Mont Blanc Shortcake

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, matcha chocolate adzuki mont blanc shortcake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake. I made anpan (a bread roll filled with anko) and had just a little bit of tsubu-an leftover, so I thought up this cake.

Matcha Chocolate Adzuki Mont Blanc Shortcake is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Matcha Chocolate Adzuki Mont Blanc Shortcake is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have matcha chocolate adzuki mont blanc shortcake using 19 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Matcha Chocolate Adzuki Mont Blanc Shortcake:

1. Make ready Azuki Bean Cream
2. Take 60 grams Creme Chantilly
3. Make ready 20 grams Tsubu-an
4. Take Creme Chantilly
5. Make ready 100 grams Heavy cream
6. Take 20 grams Sugar
7. Get Syrup
8. Take 30 grams Water
9. Get 10 grams Sugar
10. Get Sponge Cake
11. Take 1 Egg
12. Get 40 grams Caster sugar
13. Prepare 30 grams Cake flour
14. Take 1 tbsp Milk
15. Make ready 10 grams Butter
16. Prepare Matcha Chocolate Cream
17. Make ready 15 grams White chocolate
18. Take 2 grams Matcha (for baking)
19. Get 60 grams Creme Chantilly

It's filled with adzuki cream and topped with a dollop of matcha chocolate whipped cream. It's a very simple Japanese-style Mont Blanc, chestnut cream dessert recipe. This snowy mountain look of the cake, following the meaning of the name in French, is the perfect winter dessert for Christmas holiday through daily snack. Store-bought mini tart shells and Bonne Maman chestnut preserve allow you to make Mont Blanc cake so easily.

Instructions to make Matcha Chocolate Adzuki Mont Blanc Shortcake:

1. Make the sponge cake layer. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer.
2. Switch to a rubber spatula and mix in the egg yolk all at once.
3. Add in the sifted dry ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the flour completely is incorporated.
4. Heat the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix in.
5. Return Step 4 into the bowl and mix it in well. The batter is ready once it is thick like ribbons.
6. Line a pound cake mold with parchment paper and add the mixture. Rap it against a flat surface 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C (338 F) oven.
7. As soon as it has finished baking, drop it from a height to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper to cool.
8. Scrape the browned surfaces on the top and bottom with a knife.
9. Slice into 3 equal pieces. Since it's a pound cake mold, it should be easy to slice. Slice thinly as possible.
10. Add the Creme Chantilly ingredients to a bowl and whip. Transfer 60 g to a different bowl to use for the matcha cream.
11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
12. On the slice of sponge cake for the bottom, spread on the syrup with a brush and coat with a little bit of Step 10. Place the center slice of cake on top and spread with more syrup.
13. Add anko to the remaining Step 10 creme Chantilly and combine.
14. Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup. Move to the refrigerator.
15. Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream.
16. Spread a thin layer of the matcha cream on Step 14.
17. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake. Once it's all assembled, it's finished. Let cool completely in the refrigerator.
18. Cut the cake into 5 pieces, decorate, and it's done! Enjoy with a cup of tea.
19. Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake
20. The strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake
21. Here is the Raspberry Cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
22. This one's orange and chocolate: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

This snowy mountain look of the cake, following the meaning of the name in French, is the perfect winter dessert for Christmas holiday through daily snack. Store-bought mini tart shells and Bonne Maman chestnut preserve allow you to make Mont Blanc cake so easily. Great recipe for Sweet Potato Mont Blanc Shortcake. I've always thought that a sweet potato Mont Blanc would taste better with a fluffy base rather than a crispier base! So after some experimenting, I was able to make this delicious recipe.

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