japanese dessert

A Japanese take on a popular french dessert that is quick, delicious, and beautiful.

Strawberry Mille Feuille / 苺のミルフィーユ

puff pastry (frozen or you can make it from scratch)

egg (beaten)

strawberries

sugar (for dusting)

mint (for topping)

heavy whipping cream

tbsp sugar

tsp vanilla extract

Take the sheet of puff pastry and cut it into 6 smaller rectangles (if your puff pastry is thick, roll it out so it&#039;s quite thin as it will puff up).

Place the puff pastry onto a cookie or baking sheet and brush the tops with egg wash.

In a 400 degree oven, bake the puff pastry for 15-20 minutes, until puffy and golden on top.

While the puff pastry is cooking, prepare the whipped cream. Beat heavy cream, sugar, and vanilla extract until whipped.

Prepare the strawberries by cutting some into halves. Keep some whole if you would like to use them for toppings.

Once the puff pastry is done cooking, remove from the oven and cool for 10 minutes.

Then take one puff pastry and put down or pipe a layer of whipped cream. Then add a layer of cut strawberries, and top with another puff pastry. Repeat until you use up all the puff pastry.

Dust the top with some powdered sugar and decorate with whipped cream, strawberry, and mint. Serve and enjoy immediately.

Japanese Cream Soda / クリームソーダ

ice cubes

tbsp melon syrup

club soda

vanilla ice cream

cherry

In a tall glass, put in ice cubes about half way or a little higher.

Pour in the melon syrup.

Add in club soda until glass is almost full. Mix well until syrup is completely combined.

Add a couple more cubes of ice on top to make a platform for the ice cream.

Top the drink with 1 scoop of ice cream and one cherry!

Enjoy immediately before it melts!

This easy matcha tiramisu recipe consists of airy homemade ladyfingers in between delicious mascarpone cream with light green tea flavor and a touch of matcha tea powder finish. If you like tiramisu, you have to try matchamisu, the green tea version of it, it is the perfect Japanese dessert any time of the year!

Matcha tiramisu (VIDEO)

Eggs

g Granulated sugar

Pastry flour

g Corn starch

Egg yolk

70 g Granulated sugar

Mascarpone

200 g Heavy Cream

Matcha tea

Tablespoon Matcha powder (to dust, make sure

Heat oven to 200 C / 392°F

Beat 4 egg yolks with half of the sugar (50g) until pale and fluffy and sugar fully dissolves, ideally in a Stand mixer so it will get fully whipped

Using your Stand mixer make the meringue. Whip egg whites with the other half of the sugar, adding the sugar in a small amount at a time. Whip for about 5 minutes just until shiny stiff peaks.

While making the meringue, sift flour and corn starch into the egg yolk and fold carefully with Rubber spatula just until combined. The mixture will become thick, that is normal

When the meringue is ready, mix ¼ of it with flour egg yolk mixture to loosen it up then fold in the rest of the meringue very carefully using a rubber spatula

Get your piping bag with a round nozzle tip and pipe 20 equal sized finger shapes leaving enough space in between them.

Bake for 10 minutes. After baked, let them cool on Cooling rack

Start with ladyfingers

Whip egg yolk with sugar with the help of a hand whisk over a double boiler until sugar fully dissolves. It will take about 5 minutes but greatly depends on the size of your bowl as well as temperature of the mixture while over simmering water, it is recommended to do it slowly over low heat

Cool egg yolk sugar mixture to room temperature then carefully whip room temperature mascarpone with an Electric hand mixer. Do not over beat as it can get runny easily. Carefully fold it into the egg yolk mixture with a Rubber spatula

In a separate bowl whip very cold heavy cream starting slowly then increasing speed on your Electric hand mixer until stiff peaks (but do not over whip) and carefully with a help of a rubber spatula fold it into the mascarpone egg yolk mixture. At this point, the cream should be airy and fluffy and it will further set in the fridge

Continue with mascarpone cream

You can either make 6 small bowls of matchamisu or one large depending on the size of your tin. Soak ladyfingers into freshly brewed matcha tea and place them next to each other on the bottom of the bowl, then dust with some matcha powder

Spread an even layer of cream on the ladyfingers then place another layer of tea-soaked ladyfingers on top then cream again

Refrigerate the matcha tiramisu for minimum of 4 hours

After it has set in the fridge, dust with matcha powder

Store in the fridge for 2-3 days

Assembling

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646076978/uwqndo3gdpsbcclgwxxy.mp4

Matcha Tiramisu

Fluffy and jiggly Japanese cotton cheesecake makes a perfect show-stopping cake that is so incredibly good. This Japanese souffle cheesecake will instantly melt in your mouth and keep you coming back for more.

Japanese Cotton Cheesecake

(30 g) cake flour

(20 g) cornstarch

(180 g) cream cheese (full fat brick)

(30 g) unsalted butter (room temperature)

(50 g) milk (full fat)

egg yolks (room temperature)

(2 g) vanilla extract

(70 g) granulated sugar

(2 g) lemon juice

sugar (garnish)

Preheat and prepare pan. Preheat your oven to 300°F and line the bottom and sides of your 6 inch round baking pan with parchment paper.

Melt the butter and cream cheese over a double boiler. Fill a small saucepan with water halfway and then bring it to a boil. In a mixing bowl that fits on top of the sauce pan, add the cream cheese, butter and milk. Whisk until the butter and cream cheese are melted and fully combined and reach about 130°F (55°C)

Add egg yolk and vanilla. Remove the cream cheese bowl from the heat and whisk in the egg yolks and vanilla until combined.

Sift in the cake flour. Using a fine mesh sieve, sift in the cake flour and cornstarch. Whisk until smooth. Then pour the batter through the fine mesh sieve to make sure batter does not have any remaining lumps.

Make the meringue. In a large mixing bowl, add the egg whites and lemon juice. Using an electric hand mixer, beat the egg whites on high until white and frothy. Then working in 3 batches, slowly pour in 1/3 of the sugar while the mixer is running. Keep mixing with the remaining thirds of sugar until the meringue reaches medium soft peaks or when you lift the mixer the peaks will slowly fold over like soft serve ice cream. Once it reaches soft peaks, turn the mixer on low and mix the eggs for an additional 30 seconds to beat out any large bubbles.

Mix 1/3 of the meringue into the egg batter. Mix 1/3 of the meringue into the egg batter and fold until it is completely combined and smooth.

Mix the egg batter into the meringue. Then take the egg batter and gently pour it into the meringue and carefully fold the batter with a rubber spatula until just combined. Make sure to not over-mix and deflate all the air in the batter.

Prepare the pan. Pour the batter into the lined baking pan at about 5 inches from the pan to pop the remaining large air bubbles. Place the cheesecake round pan into a larger deep baking tray and fill it up with about 1-2 cm of hot boiling water.

Bake. Bake in the oven at 300°F (150°C) for 30 minutes. After 30 minutes, lower the temperature to 230°F (110°C) and bake for another 30 minutes. Then increase the temperature to 275°F (135°C) for 13-15 minutes. Keep a close eye to prevent it from cracking, if the cake begins to crack that means your oven is too hot so slightly crack the oven to remove the steam for about 5 seconds. The cake is done when the top is golden and if you place a toothpick in the center and it comes out mostly clean.

Cool. Once the cake is done cooking, turn off the oven and leave the cake in the oven for about 15 minutes with the oven door cracked. Then remove the water bath and let the cake sit in the oven for another 15 minutes. This will prevent any shock in temperature and having the cake shrink dramatically. Remove the cake from the tin and place the cake on the rack to cool completely. Sift some powdered sugar on top and enjoy!

Really good recipe 
Came out perfect and much better than store bought cake 
A must try

How long can we keep this cake? Storage wise how do we store unfinished cake?

Best recipe ever.amazing flavor and texture! Follow all the steps carefully and you will have an amazing result. I doubled the recipe, and I’m happy I did, because my husband eats it all the time.😅

Hokkaido Baked Cheese Tarts are the ultimate rich and creamy bite-sized Japanese desserts with crunchy shortcrust tart base and distinct sweet and savory cheesy filling. The Japanese Cheese tarts recipe is made using my popular Pâte Sablée aka Sweet shortcrust pastry tart that is filled with a combination of creamy, sweet, and savory dairy and cheese products such as heavy cream, Philadephia cream cheese, and parmesan cheese.

The BEST Hokkaido Baked Cheese Tarts (VIDEO)

Icing sugar

Pastry flour (can be replaced with All purpose flour)

g Almond flour

salt

butter

50 g Egg (approx. 1 egg)

Cream cheese (use full-fat, eg. Philadephia)

Parmesan cheese (finely grated)

Unsalted butter (82% fat)

g milk

Heavy cream

45 g Icing sugar

Measure and cut butter into chunks and place it into the freezer for a few minutes

Sift together dry ingredients; flour, icing sugar, almond, salt

Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency

Add egg into the mixture and mix with your hands just until the dough comes together

Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first.  Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point

Prepare your muffin pan or 12 mini tart molds

Take the dough sheet out from the freezer, remove the top of the silicone mat, and cut out circles, using a cookie cutter

With your fingers, press the dough circles into the tin one by one. Make sure that you work with a dough that is cold enough to be able to handle.

Once you are ready with all the tart shells, poke them with a fork, then freeze the dough for 1 hour before baking

Pre-heat oven to 180C / 356F (no fan)  while the dough is in the freezer.

Bake for 15 min in the muffin pan. After 15 minutes the pastry cases will somewhat contract within the pan so you will be able to easily remove them

Once the tart cases are removed from the muffin pan to a baking sheet, bake for further 10-15 minutes at 160C / 320F (no fan). I suggest baking them in this second step upside down so the bottom of the tart case is up and can fully be baked until golden brown.

They are ready when they achieve an even golden color, in about 25-30 minutes overall

For the tart shells

In a large enough bowl with the help of a hand whisk, whip together sugar and egg yolk until slightly fluffy for about 1-2 minutes the whisk in corn starch until thoroughly incorporated and have a smooth paste

Heat milk, cream, butter, Philadephia cheese, and grated parmesan in a saucepan on low-medium heat, then remove it as soon as the ingredients melt together. By this time, the mixture probably will be simmering

Pour the warm cheese mixture over the egg yolk mixture slowly while whisking vigorously with a hand whisk.

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens

Place the filling into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Chill it for an hour before using it

Filling

Pre-heat oven to 220C / 428F (no fan)

Fill each tart shells with the cheese filling using a piping bag

Whisk one egg with a splash of water and apply a light egg wash on top of the filling

Pop the tarts bake to the oven and bake for 5-10 minutes or until the top slightly caramelizes

Serve the baked cheese tarts warm, room temperature or chilled

Assemble

The combination of sweet&amp;savory cheese filling makes this tart super special, even more delicious than I imagined! Will definitely make it again, thank you Katalin :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647177142/diccgbnw17ygocgf1gv9.mp4

Hokkaido Baked Cheese Tarts are the ultimate rich and creamy Japanese desserts with crunchy shortcrust tart base and distinct sweet and savory cheesy filling.

Hokkaido Baked Cheese Tart

Top 5 japanese dessert recipes from across the web

The most viewed japanese dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Mille Feuille / 苺のミルフィーユ

Japanese Cream Soda / クリームソーダ

Matcha tiramisu (VIDEO)

Japanese Cotton Cheesecake

The BEST Hokkaido Baked Cheese Tart...

Top 5 japanese dessert recipes from across the web

The most viewed japanese dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Mille Feuille / 苺のミルフィーユ

Japanese Cream Soda / クリームソーダ

Matcha tiramisu (VIDEO)

Japanese Cotton Cheesecake

The BEST Hokkaido Baked Cheese Tart...

The most viewed japanese dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine