MELON PAN MATCHA

Mix all ingredients together and let rest at room temperature during 1 hour.

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.

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.

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.