Matcha White Chocolate Om Ali (Egyptian × Japanese)

Method

1. Preheat the oven to 200 °C for 15 min. Thaw the puff pastry in the fridge and keep it cold.

   oven

2. Cut the pastry into 5 cm pieces, put them on a lined tray and bake in the oven for 15 min, until deep golden and crisp right through. Cool for 5 minutes.

   Add in this stepFrozen puff pastry, thawed 120 g

   oven

3. Break the baked pastry into bite-sized pieces into a 18 cm ovenproof dish and scatter three-quarters of the flaked almonds and the coconut between them.

   Add in this stepFlaked almonds 15 gDesiccated coconut (unsweetened) 2 tbsp

4. Sift most of the matcha into a small bowl, add 2 tbsp of the milk and whisk to a smooth paste. Heat the rest of the milk with the sugar in a 16 cm pan on medium-low heat for 5 min, until steaming (boiling makes matcha bitter), then whisk in the matcha paste. Turn off the heat, add most of the white chocolate, chopped, and stir until melted.

   Add in this stepMilk 400 mlSugar 30 gMatcha powder 1.6 tspWhite chocolate 28 g

   medium-low heat

5. Pour the matcha milk evenly over the pastry and leave for 2 minutes to soak. Drizzle with the cream and scatter with the remaining almonds and the black sesame.

   Add in this stepDouble cream 80 mlFlaked almonds 5 gBlack sesame seeds 1 tsp

6. Turn the oven up to 220 °C and bake on the top shelf for 10 min, until the cream puffs and the edges are lightly golden. Don't overbake, or the matcha loses its green colour.

   oven

7. Grate the rest of the white chocolate over the top and dust with the remaining matcha through a fine sieve. Leave for 5 minutes and serve warm.

   Add in this stepWhite chocolate 12 gMatcha powder 0.4 tsp