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Matcha Black Sesame Mille-Feuille
Japanese

Matcha and Black Sesame Mille-Feuille

This elegant Japanese-inspired dessert features layers of matcha-infused pastry cream and black sesame paste, all encased between delicate puff pastry layers. It's a challenge to create but worth the effort for its stunning presentation and unique flavors.

Total Time1 minute
Servings8
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
5
Protein
30
Carbs
25
Fat
2
Fiber
0g
Sodium
Ingredients
  • 1 package puff pastry sheets (2 sheets)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened matcha powder
  • 1 tsp vanilla extract
  • 1/3 cup black sesame paste
  • Powdered sugar for dusting
  • Chopped black sesame seeds for garnish
Instructions
  1. 1Preheat the oven to 400°F (200°C).
  2. 2Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.
  3. 3Cut the pastry into rectangles (about 3 inches by 5 inches).
  4. 4Transfer the rectangles to a baking sheet lined with parchment paper and prick them with a fork to prevent puffing.
  5. 5Bake for 12-15 minutes or until golden brown and crispy. Let cool.
  6. 6In a saucepan, heat the whole milk and heavy cream over medium heat until just simmering.
  7. 7In a bowl, whisk together the granulated sugar, egg yolks, cornstarch, and matcha powder until smooth.
  8. 8Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.
  9. 9Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble (about 3-5 minutes). Remove from heat and stir in the vanilla extract.
  10. 10Transfer the matcha pastry cream to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin from forming), and refrigerate until chilled (at least 1 hour).
  11. 11For the black sesame layer, mix black sesame paste into a small bowl to loosen it. If too thick, add a little warm water or milk until it reaches a spreadable consistency.
  12. 12Once the pastry cream is chilled, whisk it until smooth.
  13. 13To assemble, take one baked puff pastry rectangle and spread a layer of matcha pastry cream on top.
  14. 14Add another puff pastry layer and spread a layer of black sesame paste on it.
  15. 15Continue layering until all the pastry layers are used, finishing with a puff pastry layer on top.
  16. 16Dust the top layer with powdered sugar and sprinkle with chopped black sesame seeds for garnish.
  17. 17Chill the assembled mille-feuille in the fridge for at least an hour before slicing to serve.
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