Matcha cheese tea doughnut creams

I love making matcha desserts. And I have recently fallen in love with cheese tea, which is where a whipped cream cheese mixture is added on top of your bubble tea, creating a really pleasant sweet and savory drinking experience. So I wanted to utilize that as the inspiration for this dessert.

I have made several doughnut creams in the past, even one that was matcha flavored. However, I wanted to be a little more innovative, and make one with a macaron on top. Why? Because why not? I colored and flavored the entire dessert using matcha and spirulina powders, just to give the dessert a more natural green hue to it.

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For the cake:
1 cup all-purpose flour
2/3 cups warm milk
2 tablespoons matcha powder
3 tablespoons cold butter
1 teaspoon baking powder
1 egg white
1 teaspoon vanilla extract
2 teaspoons spirulina powder
1/2 cup granulated sugar

Whip matcha powder into warm milk until frothy. Whisk in the butter to bring down the temperature. Sift dry ingredients together. Whisk egg white until frothy as well. Fold ingredients together. Transfer to a piping bag. Pipe into a 12 hole silicone doughnut baking mold and bake at 325 degrees F for 15 minutes. Cool completely before unmolding these.

For the Bavarian cream:
3 egg yolks
2 oz cream cheese
2 tablespoons water
1/4 cup granulated sugar
1 teaspoon gelatin powder + 1 tablespoon water
a pinch of salt
2/3 cups heavy cream, whipped stiff
1 teaspoon vanilla extract

Melt down cream cheese into water, then dissolve the bloomed gelatin in as well. Whisk egg yolks with sugar and salt. Temper in the heated liquid and whisk over medium-high heat for 3-4 minutes. Pass through a strainer then season with vanilla. Allow to cool down to room temperature before folding in the heavy cream. Pipe into a 12 hole silicone doughnut mold and press in the baked doughnut cakes. Freeze solid.

For the glaze:
1 cup white chocolate chips
2 packets of gelatin powder + 1/4 cup water
1 tablespoon matcha powder
1/4 cup milk
1 teaspoon spirulina powder
1/2 teaspoon salt

Dissolve gelatin, matcha, and spirulina into water. Fold in the white chocolate chips until just dissolved as well. Strain to remove lumps. Pour over the frozen solid doughnut creams on a cooling rack and allow them to set at room temperature.

For the macaron:
2 egg whites
2/3 cups almond powder
1 cup powdered sugar
3 tablespoons granulated sugar
1 tablespoon matcha powder
1 teaspoon spirulina powder
a pinch of salt

Whip egg whites with granulated sugar until stiff peaks form. Sift the other dry ingredients together. Fold into the whipped egg whites, and count out to about 25 folds. Transfer to a piping bag, lined with a medium to small sized circular tip. Pipe into about 1 inch circles, keeping them about 2 inches apart, on parchment. Be sure to tap the tray against a surface at least 4 times to remove air bubbles and allow to sit for 30 minutes before baking at 300 degrees F for 14 minutes. Cool completely before attempting to remove from the baking sheet.

For the cheese cream:
6 oz cream cheese
1 tablespoon matcha powder
a pinch of salt
1 teaspoon vanilla extract

Whip cream cheese with salt and vanilla until light and airy. Reserve half. Color the remaining half with the matcha. Swirl together before transferring to a piping bag. Pipe into the macarons, and use the rest to pipe on top of the doughnut creams as garnish.

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