Organic matcha Swiss roll with strawberries

This matcha strawberry roll is light, fruity, and refreshing. It is also very indulgent and honours the arrival of strawberries.

It consists of a Japanese matcha biscuit, matcha mousseline cream, fresh strawberries, and a little strawberry coulis, and everything is organic!

Here, we use two grades of matcha: organic culinary matcha for the biscuit, and organic premium matcha for the cream. The latter is perfect for no-bake recipes, allowing its flavours and subtleties to shine through in the cake.

Japanese biscuit

Japanese biscuits are made from choux pastry, to which egg whites are added. They are light and very soft, perfect for rolls.

The recipe for this strawberry cake only requires half of the biscuit, but it is easier to make it in the quantities indicated.

• 70g of organic milk
• 70g of water
• 60g organic butter
• a pinch of organic salt and sugar
• 40g organic flour
• 40 organic cornstarch
• 150g eggs (approximately 3 organic eggs)
• 12g of organic culinary matcha
  +
• 50g of neutral organic vegetable oil (sunflower, grapeseed, etc.)
• 140g organic egg whites
• 80g organic sugar

First, bring the milk to a boil with the water, butter cut into small pieces, salt, and sugar. When it starts to boil, remove from heat, add the flour and cornstarch, and mix vigorously.

This produces a paste called panade. Transfer it to the bowl of a food processor (or a large mixing bowl) and leave to cool slightly. Then add the eggs little by little, followed by the matcha, and finally the oil.

At the same time, beat the egg whites until stiff, adding the sugar when they start to froth.

Gently mix the two mixtures together and pour the batter onto a 30x40cm pastry sheet. Bake for 12 minutes at 180°C. Remove the cookie from the pastry sheet as soon as it comes out of the oven.

Mousseline cream

250g of organic milk

100g organic sugar

40g organic egg yolks

35g organic cornstarch

1 heaped teaspoon of organic premium matcha

+

130g organic softened butter

Start by realising the pastry cream:

Bring the milk to a boil. Whisk the egg yolks with the sugar, add the cornstarch. Pour some of the boiling milk over it, mix and pour everything back into the saucepan. Cook for one to two minutes at a boil.

Remove from heat, add matcha, and mix cream with a hand blender. Pour into a large dish, cover with plastic wrap, and refrigerate.

Once the cream has cooled, beat the softened butter (i.e., soft but not melted) with a mixer and fold in the pastry cream (which should not be too cold). The cream will become fluffy and very light.

Assemble the roll: Cut the Japanese biscuit into a 30x20cm rectangle and place it on a damp tea towel. Spread the mousseline cream evenly over it. Place your strawberries, cut into even pieces, on top, along the entire length. Roll up the biscuit using the tea towel and refrigerate the cake for several hours to allow the cream to set.

Strawberry coulis

200g of organic strawberries
20g organic sugar

Blend the strawberries to make juice. Heat with the sugar (be careful not to boil) and let cool before pouring into a pipette or vial.

When the roll is completely cold (ideally the next day), sprinkle with culinary matcha and cut into 2-3cm slices.

Garnish with red berries and serve with chilled strawberry coulis.

=> Get a 10% discount on your first purchase of organic matcha with the code KUMIKO10!