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Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, matcha chocolate adzuki mont blanc shortcake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Matcha Chocolate Adzuki Mont Blanc Shortcake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Matcha Chocolate Adzuki Mont Blanc Shortcake is something that I’ve loved my whole life. They are nice and they look wonderful.

Award-winning Luxury Matcha Green Tea Has A Smooth & Deep Flavour With Subtle Sweet Notes. Great recipe for Matcha Chocolate Adzuki Mont Blanc Shortcake. 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.

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

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

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

This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap. Great recipe for Orange Chocolate Mont Blanc Shortcake.

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

When I was thinking about making a chocolate shortcake, I wanted to add strawberries for the filling, but they weren't in season. So I decided to use chocolate, which is available year round, and oranges, which pairs well with chocolate.. This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap.

So that’s going to wrap it up for this special food matcha chocolate adzuki mont blanc shortcake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!