抹茶千层酥

酥皮

面包粉5100克
软化的牛油1350克
牛油2250克
盐150克
白醋48克
清水1800克

烤布蕾

鸡蛋2个
蛋黄150克
糖150克
奶油750克
香草荚2条
明胶片3片（冰水浸软）
抹茶粉15克

奶黄酱

牛奶300克
抹茶粉7.5克
糖22克
蛋黄71克
香草荚1条
玉蜀黍粉25克
明胶粉5.5克
鲜奶油83克

做法

1. 准备酥皮：把4200克面包粉和盐在大搅拌碗里混合均匀，加入软化的牛油搅拌至柔滑。加入清水和白醋继续搅拌揉搓成光滑有弹性的面团。
2. 把面团揉成圆形，用保鲜纸包好，放进冰箱冷藏过夜。
3. 把剩余面包粉和牛油搅拌均匀，做成方形，放进冰箱冷藏过夜。
4. 把面团取出擀平成十字，把方形牛油混合物放在中间，折叠擀平重复六次成酥皮面团，用180°C烤45分钟至金黄，切成适当大小待用。
5. 准备烤布蕾：把奶油放进平底锅，把香草豆刮出来，加入平底锅中一起煮滚。
6. 把蛋黄、鸡蛋、抹茶粉和糖搅打至发白，倒进煮滚的奶油混合物搅拌均匀，加入明胶片，用160°C烤30分钟待用。
7. 准备奶黄酱：把蛋黄、糖、明胶粉、玉蜀黍粉和抹茶粉混合均匀至柔滑。
8. 在汤锅内把牛奶和香草荚煮滚，把其中一半倒入蛋黄混合物中拌匀至柔滑。
9. 把混合物倒回汤锅中，继续搅拌至煮滚，关火后过滤。
10. 把鲜奶油打发至发泡，拌入混合物中。
11. 把烤布蕾切成适当大小，放在一片烤好的酥皮上，然后盖上另外一片酥皮，接着把奶黄酱挤在第二片酥皮上，最后再盖上一片酥皮即可。

Matcha Mille-Feuille

Pate Feuilletee

5100g bread flour
1350g soft butter
2250g butter
150g salt
48g white vinegar
1800g water

Crème Brulee

2 eggs
150g yolk
150g sugar
750g cream
2 vanilla pod
3 gelatin sheets(soaked in ice water)
15g matcha powder

Pastry Cream

300g milk
7.5g matcha powder
22g sugar
71g yolk
1 vanilla pod
25g corn flour
5.5g gelatin powder
83g whipping cream

Method

1. Prepare pate feuilletee: Combine 4200g bread flour and salt in a mixing bowl. Add soft butter and mix until smooth. Add in water and white vinegar and continue to knead until a smooth and elastic dough is formed.
2. Shape dough into a round shape and warp it in cling wrap. Place in chiller overnight.
3. Combine butter and remaining bread flour in a mixing bowl. Roll into square shape and put in chiller overnight.
4. Platten dough and roll into a cross in shape. Place butter mixture at centre. Do a 6-turn fold to make the feuilletage classic. Bake at 180°C for 45min until golden brown. Cut into desired shape and set aside.
5. Prepare crème brulee: Add cream into a saucepan. Scrap vanilla pod and add into saucepan. Bring to a boil.
6. Whisk egg yolk, egg, matcha powder and sugar until light in colour. Add in hot cream and mix until smooth. Add in gelatin. Bake at 160°C around 30 mins. Set aside.
7. Prepare pastry cream: Mix egg yolk, sugar, gelatin powder, corn flour and matcha powder until smooth.
8. Bring milk and vanilla pod to a boil in a sauce pan. Pour half into egg yolk mixture and whisk until smooth.
9. Pour mixture back into sauce pan. Continue to whisk until it comes to boil. Off heat and stir to push it through the strainer.
10. Whip whipping cream until stiff peak and fold it into mixture.
11. Cut a piece of crème brulee and put it on top of baked millefeutine. Put another piece of millefeutine on top. Pipe matcha pastry cream on second layer. Cover with another piece of millefeutine.