🍵 Japanese Matcha Mille-Feuille (Layered Green Tea Pastry)

 

Why It’s Extraordinary: A refined Japanese twist on the classic French mille-feuille—layers of light, flaky puff pastry sandwiching silky matcha pastry cream and sweet azuki bean paste. The interplay of buttery, tea-tinged custard and subtly sweet red bean elevates this dessert for “fusion pastries,” “matcha dessert,” and “Japanese patisserie.”

Ingredients (Makes 8 slices)

1. Puff Pastry Layers:

   • 1 lb (450 g) store-bought puff pastry, thawed (or homemade for true patisserie)

   • Flour for dusting

2. Matcha Pastry Cream:

   • 2 cups whole milk

   • 3 tbsp matcha (culinary grade), sifted

   • 4 large egg yolks

   • ¾ cup (150 g) granulated sugar

   • 3 tbsp cornstarch

   • 2 tbsp unsalted butter, cubed

3. Sweet Azuki (Red Bean) Layer:

   • 1 cup canned sweet azuki beans, lightly drained (reserve syrup)

   • 1 tsp mirin (optional, for shine)

4. Finish & Garnish:

• 2 tbsp powdered sugar (for dusting)

• Edible gold leaf or matcha powder (optional accent)

Method

1. Bake Puff Pastry

1. Preheat oven to 400 °F (200 °C). Line two large baking sheets with parchment.

2. Roll out one sheet of puff pastry on a lightly floured surface to ¼″ thickness. Cut into 2″ × 8″ rectangles—enough for 3 layers × 8 slices = 24 strips. Repeat with second sheet.

3. Place strips on prepared sheets, spacing ½″ apart. Dock (prick) all over with a fork to prevent excessive puffing.

4. Bake 12–15 minutes until deep golden and crisp. Immediately place another sheet on top to “flatten” lightly; this ensures even layers. Cool on a rack.

Pro Tip: Docking is critical—use even pressure to avoid holes. For consistent layers, weigh down with a second baking sheet for the final 5 minutes of baking.

2. Prepare Matcha Pastry Cream

1. In a small bowl, whisk ½ cup milk with matcha until smooth and no lumps remain.

2. In a saucepan, heat the remaining 1½ cups milk over medium until just below simmer. Remove from heat and stir in matcha milk.

3. In a separate bowl, whisk yolks, sugar, and cornstarch until pale.

4. Slowly pour hot matcha milk into yolk mixture, whisking constantly to temper eggs. Return mixture to the saucepan; whisk over medium heat until thick (2–3 minutes).

5. Remove from heat, stir in butter until melted. Transfer to a bowl, cover surface with plastic wrap to prevent skin, and cool completely.

Pro Tip: Sifting matcha prevents bitter clumps. Cook pastry cream until you feel resistance on the whisk—overheating can curdle it.

3. Assemble the Mille-Feuille

1. Lay out 8 puff pastry strips as the base layer on a flat surface.

2. Spread ~2 Tbsp matcha pastry cream evenly over each strip.

3. Gently dab ~1 Tbsp sweet azuki beans (drained) in a line along the center of each. If beans are too wet, pat dry.

4. Top with second layer of pastry strip; repeat matcha cream and azuki bean line.

5. Finish with third puff pastry strip. Press lightly to adhere.

Pro Tip: Use an offset spatula to spread filling thin and even—excess causes slipping.

4. Finish & Serve

1. Trim edges for clean lines. Cut assembled stacks into 8 equal rectangular slices (each approximately 2″ × 3″).

2. Dust tops with powdered sugar; for a luxe touch, add a tiny piece of edible gold leaf or a sprinkle of matcha powder.

3. Chill 30 minutes before serving to stabilize layers.

Pro Tip: Serve on chilled plates to keep pastry crisp. A fine sieve dusts matcha more evenly than a shaker.

Final Thoughts

This Matcha Mille-Feuille merges French technique with Japanese flavors—prime for “fusion pastry” and “matcha lover” SEO opportunities. Its distinct green layers and red bean accents offer stunning visuals for social media. Tag #DaillyRecipes when unveiling this layered masterpiece!