Steve Hodge is always ready to help bakeries get ahead on the hit show, Project Bakeover. For Kanadell Bakery in Vancouver, BC, the master chocolatier helped the owners refine the recipe for their bakery’s popular dessert using matcha tea powder.
Related: Steve Hodge Shares His Favourite Tips on How to Run a Successful Bakery
Read on below for the recipe and watch the video for making this sweet dessert at home.
Related: 5 Unconventional Chocolate Pairings That Steve Hodge Loves
Watch Project Bakeover on Thursdays at 9PM ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.
ingredients
Base
Custard
Ganache
directions
For the base, place all ingredients in mixing bowl. Blend together until fully incorporated. Press evenly into lined 9×13 cake pan, set aside.
For the custard, cream together butter, icing sugar, cornstarch and matcha powder until fluffy. Add in milk, beat again until smooth and fluffy. Put mixture in a bowl and heat until it’s liquid in consistency (this needs to match the ganache consistency).
For the ganache, place dark and white chocolate in separate bowls with butter and stir. Set bowls over a boiling pot of water and stir with a heat proof spatula until melted. Chocolates should be smooth and shiny.
Spread custard mixture evenly on top of the base and place white and dark chocolate dollops on it.
Swirl together custard and chocolate mixture to create a design and set in fridge for a few minutes to help it all set.
