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Martha Bakes: Green Tea Episode

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Green tea is showing up in everything from cocktails to cupcakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts, including a show stopping 47-layer crêpe cake filled with matcha pastry cream, green-tea cookies with an exotic matcha twist, and green-tea-tuile ice cream cones filled with matcha ice cream. Plus, Chef E.J. from Chickalicious shares a grown-up matcha cupcake recipe.

This Week’s Baking Tip:

Martha Stewart demonstrates how to make green-tea-tuile ice cream cones.

This Week’s Recipe

Green Tea Crepe Cake

Green Tea Crepe Cake recipe

Martha Stewart's Green Tea Crepe Cake was featured in the Green Tea episode of Martha Bakes.

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Ingredients

  • For the Crepes (makes about 24):
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon coarse salt
  • 2 ¼ cups whole milk
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan
  • For the Assembly:
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon matcha
  • For the Green Tea Pastry Cream:
  • 3 cups whole milk
  • ½ cup sugar
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Pinch of coarse salt
  • 2 tablespoons matcha
  • 6 large egg yolks
  • 6 tablespoons cornstarch
  • 3 tablespoons unsalted butter
  • 1 ½ cups heavy cream

Directions

  1. For the Green Tea Pastry Cream: In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.
  3. Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.
  4. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
  5. Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.
  6. For the Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
  7. Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
  8. For the Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread _ cup pastry cream over crepe, leaving _-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
  9. Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.

Prep Time: 30 Minutes

Cook Time: 1 Hour, 10 Minutes

Total Time: 1 Hour, 40 Minutes

Yield: 8-10 servings

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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Produced by: