Matcha Lavender Mille-Feuille

A delicate and intricate pastry, perfect for any occasion.

Ingredients:

• 1 cup matcha green tea leaves
• 2 cups puff pastry, thawed
• 1 cup granulated sugar
• 1/4 cup dried lavender buds
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Confectioners' sugar, for dusting

Instructions:

Step 1: Make the Matcha Pastry Cream

In a medium saucepan, whisk together the matcha powder and sugar. Gradually add in the milk and bring to a simmer over medium heat. In a separate bowl, whisk together the egg yolks. Temper the egg yolks with the warm matcha mixture, then return the mixture to the saucepan and cook until thickened.

Step 2: Prepare the Lavender Mille-Feuille Sheets

Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into long rectangles. In a small bowl, mix together the dried lavender buds and granulated sugar.

Place a layer of puff pastry sheets in the bottom of a serving dish or individual pastry molds. Sprinkle with a pinch of lavender mixture. Repeat this process until all ingredients have been used up, finishing with a layer of matcha pastry cream.

Step 3: Add the Matcha Glaze and Dusting

In a small bowl, whisk together the softened butter and vanilla extract. Brush the glaze over the top layer of puff pastry sheets. Sprinkle confectioners' sugar to finish.

Tips:

• Use high-quality matcha powder for the best flavor.
• Don't overmix the matcha pastry cream.
• Chill the assembled mille-feuille in the refrigerator for at least 30 minutes before serving.

Serve chilled, with a side of green tea ice cream if desired.