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White Chocolate Matcha Mousse Mille Feuille

Japanese and French food share the same values of tradition and technique. For this dessert the two cuisines are merged to create an elegant dish.

April 20, 2019

White Chocolate Matcha Mousse Mille Feuille

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White Chocolate Matcha Mousse Mille Feuille



1 x roll Careme puff pastry


2 x gelatine sheets
100gm white chocolate
150ml thickened cream
2tsp Matcha tea powder
150ml thickened cream extra
3 x egg whites from extra large eggs
30gm caster sugar


Extra Matcha tea powder
Edible flowers or mint sprigs


  1. Pre-heat oven to 200ºC.
  2. Line baking tray with non-stick baking paper.
  3. Unroll defrosted but well-chilled pastry sheet and place on chopping board. Using sharp knife cut half the sheet into 6 x 9cm x 9cm squares. Do not drag knife as it will seal the layers and inhibit the rising of the pastry. Place on baking tray with a 1 to 2cm lip leaving gap in between each square.
  4. Place another sheet of baking paper on top of pastry and a cooling rack on top of this.
  5. Bake for 15 minutes, until pastry is puffed. Turn oven to 180ºC. Continue to cook for 10 to 15 minutes, until pastry is golden. Remove from oven and cool pastry squares on wire rack.
  6. Make mousse. Immerse gelatine sheets in cold water for a minimum of a minute, until softened.
  7. Heat first 150ml thickened cream to the boil.
  8. Place chocolate (broken into pieces if large) in bowl.
  9. Add drained gelatine sheets to cream and stir to dissolve.
  10. Immediately pour hot cream over chocolate. Leave, without stirring for 3 to 4 minutes to allow chocolate to melt, then stir to combine. Sift in matcha powder and whisk to combine creating a smooth green mix. Allow to cool.
  11. Whisk extra chilled cream to stiff peaks.
  12. Stir in about 100ml matcha mixture. Then add remainder in a couple of batches. Use whisk with a light motion to ensure a smooth mixture.
  13. Whisk egg whites to soft peaks. Add sugar and whisk for a further minute to ensure sugar has dissolved.
  14. Fold whites into matcha mixture in 3 batches. On the final batch use whisk lightly again if mousse not 100% smooth. Allow to set in fridge for 30 minutes, until mixture holds its shape.
  15. Place a #11 plain nozzle in piping bag. Fill about two-thirds full with semi-set mousse.
  16. Pipe 9 x neat blobs of mousse onto top of each puff pastry square. Replace in fridge to fully chill.
  17. When ready to serve, place mille feuille on plate and dust with a little matcha powder. Use mint sprig or edible flowers to top if liked.


  • Watch the accompanying video tutorial ON DEMAND on The Cooks Collective membership website. Join today.
  • Cook pastry up to a day in advance and store well covered in the fridge as Careme has a high butter content.
  • Use a supermarket brand in the same manner as Careme, but no need to cover with top paper and cooling rack as it won’t puff so high!
  • If baking tray doesn’t have a rim, then use a dish (or scrunched piece foil) placed on each corner of tray to elevate the cooling rack to the correct height.
  • Pre-pipe mouse on top of pastry up to 6 hours in advance and store carefully covered in the fridge.
  • Matcha Tea powder is best purchased from Asian supermarkets or T2 stores. The powder has an earthy, tea aroma. Be aware, it looses colour over time.
  • Gelatine sheets are easier to use compared with powdered gelatine, they leave no flavour and dissolve easily in hot liquid.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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