Rachel's Matcha, Yuzu & Black Sesame Crepe Roll
A Japanese-inspired dessert that’s as balanced as it is beautiful, Rachel's matcha, yuzu & black sesame crepe roll layers earthy matcha crepes with vibrant yuzu curd, smooth matcha cream, and a rich black sesame paste, all rolled into a delicate rolled dessert.
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COOKING TIME: 2 hours
INGREDIENTS
Yuzu Curd:
4g (2) gelatine leaves (gold)
2 eggs
2 egg yolks
130g caster sugar
130g yuzu juice
Zest of 1 yuzu
200g unsalted butter, cold, diced
Matcha Crepes:
250g plain flour
20g matcha powder
2 eggs
3 tbsp caster sugar
600-650ml milk (adjust for consistency)
Spray oil (for cooking)
Black Sesame Paste:
120g black sesame seeds
3 tbsp maple syrup
1 tbsp sesame oil
Matcha Cream:
150ml thickened cream
25g icing sugar mixture
½ tsp matcha powder
To Serve:
Black sesame
Matcha powder
METHOD
Preset tray 27cm x 17cm x 3.5cm tray in fridge to cool.
For the yuzu curd: Soak gelatine in ice cold water until soft. In a large bowl, mix eggs, yoks, sugar, yuzu juice and zest, mix well. Place the bowl over simmering water, whisk constantly until the curd thickens and reaches 75°C - 80°C. Remove from heat, squeeze out excess water from soaked gelatine, add gelatine to curd and mix until dissolved. Whisk in cold butter gradually until fully incorporated.
Transfer curd to chilled tray, cover and set aside in fridge.
For the matcha crepes: In a large bowl, add flour and matcha powder, combine. Whisk together eggs, sugar, and 600ml milk in a jug. Create a well in the centre of the dry ingredients, gently whisk in the wet ingredients until just combined. Do not overmix. Adjust with additional milk for desired consistency. Strain through a sieve and into a jug. Cover and refrigerate for 15 minutes.
For the black sesame paste: Toast sesame seeds in a pan until fragrant. In a food processor with a small chopper attachment, blend the sesame seeds with maple syrup and sesame oil to form a paste. Using a sheet of baking paper, roll the paste into a log approx. 1cm – 1.5cm thick. Cut in half, set aside to cool in fridge.
Cook the matcha crepes: Heat a 25cm crepe pan over medium low heat, lightly spray with oil. Pour 1/4 cup of batter into the pan, tilting to cover surface, cook for 2 minutes or until starting to set, flip and cook for 30 seconds or until set but hasn’t coloured. Remove from pan and cool separately on a flat tray, don’t stack. Repeat to cook 10 crepes.
To assemble: On baking paper lay out 8 crepes in a line, slightly overlapping. Place one of the black sesame logs across the shortest edge closest to you, neatly trim each end of log. Using a palette knife, spread a thin ½ cm layer of the yuzu curd evenly over the surface of the crepes leaving a 2cm border. Neatly fold in the outer edges of the crepes approx 1cm creating a neat rectangle. Tightly roll crepes, starting with the short edge closest to you with the sesame log. Transfer the roll with the baking paper into the curved plastic mould, and place in freezer for 15 minutes.
For the matcha cream: In a stand mixer, fitted with a whisk, whisk cream, icing sugar and matcha powder to firm peaks, transfer to a piping bag fitted with St Honore piping tip. Set aside in fridge.
To serve: Carefully trim each end of the roll with a hot knife, pipe with matcha cream, and garnish with black sesame seeds and dust with matcha powder. Transfer to serving platter.
