East meets west.
This recipe was born out of inspiration from a gorgeous cookbook- Japanese Patisserie by James Campbell. His book is packed with beautiful photographhy and mouthwatering confections. There are a few notes to this recipe: first, the dulce de leche filling can be store-bought or homemade. Secondly, the blueberry and mango dust is created by pureeing freeze-dried blueberries and freeze-dried mangos to find powder. Throw them into the food processor and just let run for a minute.
Bowl #1
226 grams butter, softened
150 grams granulated sugar
Bowl #2
4 egg yolks
5 tablespoons matcha powder
Bowl #3
200 grams all-purpose flour
325 grams cornstarch
2 teaspoons baking powder
2 tablespoons dry milk powder
1/2 teaspoon salt
On the sidelines:
3 tablespoons green tea
Dulce de leche, for filling
Blueberry powder, for dusting
Mango powder, for dusting
1
Preheat the oven 325 and line a cookie sheet with parchment paper or a Silpat.
2
In the first bowl, cream together the ingredients for five minutes.
3
Add the second bowl to the first bowl and continue to cream for an additional two minutes.
4
Whisk together the dry ingredients in the third bowl and add into the first bowl.
5
Add in the green tea and mix just until dough comes together.
6
Divide the dough in half and roll each half between two sheets of parchment paper. Slide both sheets of dough onto a cutting board and freeze for thirty minutes.
7
Remove dough from the freezer and cut out small circles of the chilled dough and place onto the prepared cookie sheet.
8
Bake until cookies are set, roughly 15 minutes. These cookies should not brown. Let cool.
9
Once cooled, spread or pipe dulce de leche onto the bottom of one cookie and top with another. Using a fine sifter, dust with mange powder and then with blueberry powder.