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Makes 8 melon pans
Recipe Step by Step
Step01
POOLISH
175g Flour for sponge
12g Caster sugar
50g Whole eggs
65g Water
11g Fresh yeast
Mix all ingredients together and let rest at room temperature during 1 hour.
Step02
MELON PAN MATCHA DOUGH
313g Poolish
100g Flour for sponges
65g Caster sugar
3g Fine sea salt
5g Milk
38g Butter
35g Water
5g Matcha
In the planetary knead, mix all the ingredients together except the butter. When the dough is smooth and not sticky, add the butter, and mix at second speed until 24°C. Let the dough rest during 30 minutes at room temperature, and keep 2 hours in the fridge.
Step03
MATCHA SABLE DOUGH
93g Butter
93g Caster sugar
150g Whole eggs
270g Flour for sponges
8g Matcha
3g Baking powder
Mix the butter and the sugar together. Add the flour, baking powder and the matcha tea powder. Finish by adding the eggs. Spread out at 3mm.
Step04
OPALYS VANILLA WHIPPED GANACHE
225g Fresh cream 35%
25g Syrup of glucose
25g Inverted sugar
325gOPALYS 33%
600g Fresh cream 35%
20g Vanilla extract
10g Lime zest
Heat the smaller portion of cream and infuse the lime zest 15 minutes. Sift the infusion, add the glucose and the inverted sugar, then heat again. Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold liquid cream and the vanilla extract. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Assembly and finishing
Make a 40g ball with the melon pan dough. Spread the sablé on 3mm and cut at 9cm. Wrap with the sablé dough, the melon pan, completely, pour in the caster sugar and make a design with a scraper. Grow up in a poofer for 30-40 minutes and bake. When it's cold, pipe inside from the bottom the whipped ganache.