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Matconana cake with matcha, coconut, Ty

Typpee ttoo sseeaarrcchh......

and banana by Paola Chang

May 4, 2022

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Paola Chang has been directing Lab Sucré since 2015, a signature pastry shop in Buenos Aires where she hybridizes
Chocolate Pastry Interviews
her double Argentinian and Korean culture with her training in Europe and Asia. With an eminently French European
technical base, an approach to local tastes and calls for Asian ingredients and cakes are the formula for her creations. Coupe du Monde de la Pâtisserie

As the chef explains in so good #27, “I try to make a less sweet, lighter pastry, with lighter sponge cakes and egg-free Books For Chefs Catalogue French Pastry Chefs
mousses. We have a wide variety of fruit products, and we do not use preservatives or artificial flavors”. In terms of
aesthetics she says , “I am very attracted to geometry and minimalism. I try not to over-garnish too much, to be Pierre Hermé Couvertures and Chocolate
simple and let the product speak for itself”.
Antonio Bachour so good #24 so good #23
Below, we share exclusively on our website the recipe for her Matconana Cake, which, like the rest of the
preparations presented in the magazine, “is a reflection of my character, my culture, my hybridity, and my way of Show more tags
expressing pastry. On the one hand, I seek simplicity in the presentations, on the other complexity in the
development of each assembly, thus achieving a balance”. To do this, she plays with two tropical fruits, bananas and
coconuts, which interact with a third element, matcha tea, the ingredient that ends up giving that beautiful green SPONSORS
color to the final composition.

Matconana cake
(Recipe for 10 units)

Misugaru sablée (mix of roasted Korean grains)

132 g softened butter

99 g icing sugar

2 g salt

33 g misugaru

28 g starch

258 g flour

57 g egg

Mix butter, sugar, and salt. Add the eggs little by little. Add the dry ingredients, previously mixed and sifted. Spread
between two non-stick papers 2.5-3 mm thick and cool. Cut strips of 23.5×2.5 cm and cover the walls of the ring. Cut
discs of 7 cm and place in the center. Join and cut the excess. Blind-bake at 160º C for 8 minutes. Cool and reserve
until use.

Cooked bananas
(20grs per unit)

300 g diced bananas

as needed butter

as needed sugar

as needed lemon juice

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Cook the bananas with the rest of the ingredients and reserve until use.

Coconut cream
(35grs per unit)
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94 g eggs

85 g sugar

42 g cream DISCOVER SO GOOD.. MAGAZINE

85 g grated coconut

34 g lemon juice

43 g rum

Mix eggs, sugar, and cream. Add grated coconut, lemon juice and rum. Place in each tartlet 35 grams of coconut
cream and 20 grams of cooked bananas. Bake at 160C for 15 minutes. Remove the rings and finish cooking for
another 10-15 minutes.

Banana center
(10grs per unit)
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112 g diced bananas

7 g sugar Email Address* * = required field

4 g butter

5 g lemon juice

9 g gelatine mass Name / Nombre*

Cook the bananas with the sugar, butter, and lemon juice. Press on them without leaving them liquid and incorporate
the gelatin mass at 60C. Separate into 10 g discs and freeze.
Interested in / Interesado en:

Haute Pâtisserie / Pastelería y panadería

Toasted coconut milk High Cuisine / Restauración y Alta Cocina
Ice Cream / Heladería
95 g toasted coconut

450 g water Subscribe

Heat water and mix with toasted coconut. Let rest for 10 minutes and process. Sieve.

Toasted coconut mousse

200 g toasted coconut milk

40 g sugar

40 g gelatin mass

220 g semi-whipped cream

Heat the milk with the sugar until it dissolves. Reduce the temperature to 60ºC and add the gelatin mass. Add the
semi-whipped cream at 25ºC. In a 7 cm mold, place 40 gr of mousse and the center of the banana. Freeze.

Whipped matcha ganache

63 g cream

14 g glucose syrup

5 g matcha

84 g white chocolate

157 g cold cream

Heat the cream and glucose syrup. Emulsify with white

chocolate and matcha. Add the cold cream and mix. Let
rest for 12 hours in the refrigerator.

Neutral gloss
165 g water

127 g sugar

52 g gelatin mass

60 g neutral gel

Make a syrup with the water and sugar. Add neutral gel. Reduce the temperature to 60ºC and add the gelatin mass.
Use at 27ºC.

Montage
Place the coconut mousse on the cake. With a 4 cm high acetate, wrap it on the outside forming a cylinder. Beat the
matcha ganache and, with the help of a pastry sleeve, place the cream bordering the sides of the coconut mousse,
reaching the top of the acetate. The center of the dessert should look white. With a curved tip tool, smooth the edges.
Blast chill. Cover with neutral shine gel. Decorate with a chocolate plaque and misugaru.

Discover these recipes by Paola Chang in so good #27

Choco-orange Japanese
Roll Cake Gogumá cheesecake

TAGS Coconut Paola Chang so good #27

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