Matcha do about nothing




  • Beat the margarine, sugar, and Matcha tea together until well creamed. 
  • Add the flour and mix to form a dough. 
  • Pin the dough to 2mm then freeze. 
  • Once frozen cut into discs.


  • Add all liquids in to a bowl fitted with a beater, then add the powders.
  • Mix on slow speed for 1 min. Scrape down.
  • Mix on fast speed for 3 mins. Scrape down.
  • Mix on slow speed for 1 min.
  • Place into piping bag or depositor and rest for 10 mins.
  • Deposit the choux using a plain nozzle at 40g. Top each choux with a frozen disc of croustillant.
  • Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.


  • Heat the water to 80°c and pour over the chocolate, mix to combine. Add the Bavarois Neutre GF and combine thoroughly. 
  • Add the Ambiante and mix to combine. 
  • Allow to chill for 12hrs before whipping.

1. Choux

2. Mousse

3. Vivafil Raspberry

4. W. Decoration

Fill the cooled choux buns with the whipped W. mouse then inject with Vivafil Raspberry. Top each bun with a drop of W. mousse and finish with a disc of Belcolade W.