Great for breakfast but also for snacks, these yummy matcha tea and almond swirls are really good!
For the puff pastry
- 20 gr of fresh yeast
- 350 gr of butter, room temperature
- 500 gr of flour
- 10 gr salt
- 50 gr of sugar
- 240 Ml of caster sugar
- 10 Cl latte tiepido
- 14 Cl lukewarm water
- 1 egg + 1 egg yolk for brushing the girelle
For the cream
- 250 Cl milk (partially skimmed)
- 30 Gr of caster sugar
- 2 egg yolks
- 15 Gg cornstarch
- 1 TBSP Matcha for cooking Ariake
- 1 vanilla pod
- 50 Gr of white almonds, chopped
How to prepare these beautiful almond and Matcha green tea swirls
In a small bowl, dissolve yeast with 1 tablespoon warm water. Place 100g cubed butter, salt, sugar and half the flour in a bowl and process with an electric mixer, add yeast and mix.
Add remaining water and milk and continue to mix. Add remaining flour and continue to knead dough for 10 minutes until smooth and elastic.
Wrap in plastic wrap and let rest for at least 1 hour in a warm place.
Transfer dough to lightly floured cutting board and knead well. Form a rectangle where the length is twice the width. Wrap in plastic wrap and refrigerate for 1 hour longer.
Place the dough on a surface and sprinkle the butter evenly over the dough. (Make sure the butter is not too soft. It should be the same consistency as the dough).
Now fold the dough in half over the butter and turn 90° to the right. Roll out with a rolling pin so that the rectangle is 4 times longer and wider. Repeat once more folding the dough in half.
Wrap in plastic wrap and let rest in refrigerator for 1 hour. The processing of leavened products can be a bit laborious, alternatively you can always buy ready made puff pastry.
For the cream
Place the milk in a saucepan with the vanilla bean and bring to a boil. In a bowl, place the egg yolks, sugar, starch and Matcha and whisk well to combine. Pour the milk into the bowl, discarding the vanilla pod and whisk once more to combine.
Pour the mixture back into the saucepan and cook over medium heat, whisking.
When it begins to boil, remove from heat and transfer to a bowl. Cover with plastic wrap and let cool to room temperature.
Assemble the swivels
Transfer dough to a lightly floured board and roll out to 4 mm thickness. Spread the cream over the dough, leaving a 2 cm border on the top sides. Sprinkle with the chopped almonds.
At this point roll the dough on itself. Wrap with plastic wrap and place in the refrigerator for 30 minutes.
Using a sharp knife, cut the dough into 2cm thick slices. Place the turnovers on a baking sheet, lined with baking paper and let them rest for 2h and 30minutes in a warm place. In a bowl, mix the egg yolk and brush the dough to give it a nice shine.
Preheat oven to 350°F and bake for 20-25 minutes or until golden brown.