Matcha Marquis Recipe by Gunawan Wu

Make this rich matcha dessert at home with Gunawan Wu’s easy-to-follow recipe. This decadent matcha dessert will be a stunner at any gathering or party. Be prepared, for your friends and loved ones will always ask you to make this over and over again, so feel free to share this wonderful recipe!

Beautiful Matcha Marquis by Gunawan Wu

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Matcha Marquise

Yield

12

Author

Gunawan Wu

Prep time

15 Min

Cook time

30 Min

Inactive time

2 H & 30 M

Total time

3 H & 15 M

Inspired by chocolate marquise a rich chocolate dessert that is originally from Venezuela. I made a twist and make it into a rich matcha dessert that is delicious and truly enjoyable.

Ingredients US Metric

Biscuit Base

• 125 g Graham Cracker 
• 60 g Unsalted Butter, (melted) 
• 2 g Matcha Powder

Matcha Cream

• 190 g unsalted butter 
• 25 g Matcha powder 
• 110 g White Chocolate 
• 350 g cream (whipped) 
• 30 g Icing sugar 
• 5 Egg Yolks
• 150g Caster sugar

Matcha Glaze

• 60 g cream 
• 70 g water 
• 90 g sugar 
• 10 g matcha powder 
• 4 g Gelatin 
• Gold Leaves (flakes, edible)

Instructions

Biscuit base Method

1. Blitz the biscuit and matcha powder together then pour in melted butter then pressed into tin mould and let it set in the fridge.

Matcha cream Method

1. Melt the chocolate, butter, and matcha powder using a bain-marie, whisk icing sugar and cream until stiff peak. Whisk yolk and sugar until thick, then fold in chocolate then lastly whipped cream. Pour it on top of the biscuit base. Let it set for at least 2 hours.

Matcha Glaze Method

1. Put the cream, water, and sugar into a saucepan and bring to boil: once it has come up to boil, add the matcha powder and whisk. Heat to 103°C (218°F). 
2. Take off the heat and let cool slightly, then add in softened gelatine (hydrate un ice-cold water) pour it onto the set matcha cream, and leave it to cool in the fridge for about 30 minutes before cutting.

Recommended Products:

Modern Asian Baking at Home Cookbook

Recipe COPYRIGHT © respective recipe developer/author.

matcha, matcha recipes, matcha marquise

dessert, cake, marquis, sweets

Japanese

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About the Baker

Gunawan is an Indonesian who is living in Australia and works as a Pastry chef instructor. He loves sharing his skills and knowledge by running masterclasses and cooking demos. Gunawan's strength is his innovative and creative nature. You can find his work in cookbooks, and he is working on his cookbook at the moment. He is known for his beautiful terrarium tart that won the people's choice award for best tart in Savour Patissier in 2016. Gunawan loves to experiment with flavors. His experimental creations include the Mie Goreng macaron, tom yum macaron, fried chicken macaron, and many more.

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