A couple of weeks ago a company called Kiss Me Organics offered to send me a container full of organic matcha powder to review. Naturally, I couldn’t refuse.
Ever since making matcha macarons one year ago (give or take a day), I’ve fallen in love with matcha. In fact, the week after I made those matcha macarons, I made a chocolate and matcha entremet cake… with matcha macarons.
I think I may be a tad obsessed with Japanese pastry chef Sadaharu Aoki. I’m on an Aoki binge. Three weeks ago, I created his legendary salted caramel and milk chocolate tarts using a robot I had built just for the project.
Two weeks ago, I wrote a lengthy éclair tutorial primarily based on his acclaimed (but previously untranslated from Japanese) method. This week, I am sharing the results of my efforts to reverse engineer his black sesame éclair, one of the highest rated pastries in Paris together with his salted caramel and milk chocolate tart.
