Japanese Rolled Biscuit Sébastien Bouillet Style Recipe

Ingredients:

3 egg yolks
½ cup granulated sugar
⅔ cup all-purpose flour
1 tablespoon honey
1 tablespoon milk
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon matcha powder

Instructions:

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the egg yolks with sugar until fluffy and pale.
Sift in the flour, baking powder, and salt. Mix until just combined, then add the honey, milk, vegetable oil, and vanilla extract. Stir until smooth.
Pour the batter onto the prepared baking sheet, spreading it into a thin, even layer with an offset spatula.
Bake for 8-10 minutes, or until lightly golden brown.
In another bowl, whisk the heavy cream, powdered sugar, and matcha powder together until stiff peaks form.
Carefully remove the baked biscuit from the oven and let it cool for a minute or two. Use a sharp knife to loosen the edges, then roll the biscuit while still warm, with the parchment paper attached to it, into a tight spiral.
Let the biscuit cool completely in the rolled-up position, then carefully unroll it and remove the parchment paper.
Spread the matcha whipped cream evenly over the biscuit, then roll it up again, this time without the parchment paper.
Chill the rolled-up biscuit in the fridge for at least 30 minutes before slicing and serving.

Verdict:

This Japanese rolled biscuit Sébastien Bouillet style is a delightful treat with a light, fluffy texture and a sweet, creamy filling. The matcha whipped cream adds a unique and refreshing flavor that pairs perfectly with the delicate biscuit. It’s a perfect dessert for any occasion, and sure to impress friends and family alike.

Serving Suggestions:

Slices of this rolled biscuit make a beautiful and delicious addition to any dessert platter. It’s also a great accompaniment to a cup of tea or coffee as a sweet treat to enjoy any time of day.