Pâtisserie / Recipe

Brioches marbrées au thé matcha

[Marbled matcha brioches]

With no rational reason except that those brioches looked terribly good, I decided to venture into the realm of feuilletage; once again. Although, this time, my kitchen did not come with a rolling pin.
I could have bought one on my recent visit to Pages. I almost did in fact. But eventually got out from the shop carrying many cercles [rings], a couple of knives, a sugar thermometer, and some ramekins.

Quite providentially, my kitchen did come with more empty wine bottles than I’m willing to admit ; let’s be honest, we had five of them sitting on the counter.
In my defense, I must tell you they have been there for weeks.

Armed with the one bottle that seemed fit for the occasionread perfectly cylindrical, label removed – I went straight for the recipe. And then realised the folding instructions were in Japanese.

Now, why did my kitchen not come with full wine bottles instead? At that point, I could have used a glass.
Instead, I started doodling, only to realise my panic attack was pointless. A simple tour double.

Just like for puff pastry.

I made the dough. Left it to rise. Made the matcha filling. Chilled it. Then, I started rolling and folding, and rolling and folding.
Somehow, my dreamlike vision of the use of wine bottles as rolling pins vanished when the filling started leaking and the dough stuck to the bottle.

My counter ended up green, so did my fingers.
But that’s okay.
First, because I like green. And second, because I see no problem whatsoever in licking green fingers when they taste like matcha.

One lesson I have learnt from this experience: get yourself a decent rolling pin girl.

If unlike me – and probably not unlike every person around the world – you own a rolling pin, then I urge you to make these brioches. With green tea, or if you’re feeling a little more subversive, with cocoa powder.

Brioches marbrées au thé matcha
Adapted from Les carnets parisiens.

Don’t be scared with all the rolling pin action here. These brioches are very easy to make, and a treat to eat.
Soft and fragrant.
When it comes to yeasted dough, my favourite kneading technique – which I learnt at school – is quite close from this one. I wish I could make a video to show you, but for now, the explanations of Richard Bertinet will have to do.

I don’t do it the exact same way, but the throwing and folding are similar. Trust me, this kneading technique is a keeper.

If you’re going to use cocoa powder instead of matcha, go for 20g of powder. And then proceed as follow.

Brioches marbrées au thé matcha

Makes 12 small brioches

For the brioche dough
300g strong flour
60g cater sugar
one tsp dehydrated yeast
125g whole milk
one egg
50g butter, diced and at room temperature

For the matcha filling
80g milk
one egg white
50g caster sugar
20g flour
20g matcha green tea
10g butter

Make the dough. In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough.
On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes.
Place the dough back into the bowl – covered with a cloth – and leave in a warm place for 2 hours or until double in size.

make the filling. Bring the milk to the boil. While it’s heating, mix the white and sugar in a bowl until combined. Mix in the flour and matcha green tea, and beat until homogeneous.
When the milk is boiling, pour it over the matcha mixture, whisking as you do so. Transfer back into the pan, and cook on medium heat until thick. Mix in the butter.
Spread it on a baking tray lined with cling film, around 20x15cm. Chill.

Remove any air from the brioche dough by gently patting it down, then roll it into a 30x20cm rectangle. Place the matcha filling in the middle, then fold the dough over it, sealing the extremities together. Roll into a longer rectangle, then make a tour double. Repeat the folding one more time, then roll the dough back into a 30x20cm.

Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments.

Butter 12 5.5cm-wide rings, and place the slices into them, cut side up.

Cover loosely with cling film, and allow to rise for 30 to 45 minutes.

Preheat the oven to 180°C, and bake for 15 to 20 minutes or until golden brown.


  • Matthew L.
    March 11, 2010 at 8:04 PM

    Great idea! My mom will love this. Thanks for sharing 😀

  • Baking Soda
    March 11, 2010 at 8:27 PM

    Intricate swirl pattern, I love it! Very inspiring!

  • Vanessa
    March 11, 2010 at 8:31 PM

    What gorgeous colours and patterns. Yes, I own a rolling pin and am not afraid of puff pastry so I’m dying to try this. Green is so perfect for springtime and the new leaves on the trees.

  • Sasa
    March 11, 2010 at 8:39 PM

    Good to see you posting again Fanny!

  • TeaHawk
    March 11, 2010 at 9:53 PM

    Those look ridiculously fine. Especially compared to other matcha desserts, which usually look like someone dipped them in a tub of algae.

  • Sheena S.
    March 11, 2010 at 7:58 PM

    Perfect for St. Patrick’s Day next week! 😉

    • fanny
      February 26, 2019 at 7:25 PM

      I hadn’t even thought about it; but now you’ve mentioned it, it could indeed be nice.

  • clotilde
    March 11, 2010 at 8:08 PM

    Love this, so inspiring! They sell a similar confection at Muji in Japan and a friend brought some back for me: in one of them the filling was flavored with banana, in the other black sesame. Yum!

    • fanny
      February 26, 2019 at 7:27 PM

      The banana sounds like such a great idea. I might try it by using blended dry bananas instead of matcha! Thanks Clotilde.

  • Elisa
    March 11, 2010 at 10:23 PM

    I have two questions, if I may.
    The butter in the matcha filling, do you add it to the milk? And secondly, does the egg white need to be whisked till foamy, soft peaks?
    Thank you, the brioches are looking gorgeous, would love to try and make them.

    • fanny
      February 26, 2019 at 7:27 PM

      Thanks for pointing out the butter. You had it after you cook the filling over the stove. As for the white, you just combine it to the sugar, then flour and matcha powder. No need for whipping.

  • sandra
    March 12, 2010 at 1:42 AM

    Merci Fanny, ce billet m’a permis de constater que ma recette et mes explications détaillées (la recette originale utilise une map et renvoie sur un site japonais pour le façonnage) ont été utilisées par le blog que tu cites sans même avoir été citée ni consultée:
    ça me désole!

  • joey
    March 12, 2010 at 2:29 AM

    These look so pretty! Love the swirly green of the matcha…

  • alice
    March 12, 2010 at 4:51 AM

    Amazing thanks for posting the recipe. I love green tea powder. I have not used it as much as I should in baking. I love it in vanilla ice cream though.

  • Wizzythestick
    March 12, 2010 at 5:15 AM

    I love your illustrations as much as the photos and original recipes:-)

  • ElodieVeryPetit
    March 12, 2010 at 8:51 AM

    Waouh ! C’est hyper esthétique, j’adore !

  • my little expat kitchen
    March 12, 2010 at 5:03 PM

    These look so good. Such a great recipe and in such detail Thanks for sharing. This is wonderful!

  • Neil
    March 12, 2010 at 7:39 PM

    These look amazing! I love Lahloo Tea’s Matsukaze Matcha (www.lahlootea.co.uk) and I love brioche so I think I’ll make these for my wife for breakfast soon. Thanks for the recipe.

  • Aïda
    March 12, 2010 at 9:54 PM

    Même si c’est du thé vert, je dois avouer que ça à l’air trop bon !
    Réussiras-tu à me faire aime le thé vert comme tu as réussit avec les brocolis ou même le GUACAMOL !? Hahaa.

  • cavoletto
    March 13, 2010 at 4:42 AM

    Unfortunately I don’t have an oven in my little Kyoto kitchen, but these beautifull little fellows (spotted the chocolate version the other day, thanks for the link! 🙂 are already on my to do list for when I get back home, in a month :-))

  • Dina
    March 13, 2010 at 4:45 AM

    wow, beautiful and colorful too!

  • Mimi
    March 13, 2010 at 5:14 AM

    Amazing! Thank you for supplying the necessary details to make these. Your cookbook with be fantastic.

  • Julia
    March 14, 2010 at 4:23 PM

    I think those are absolutely the most beautiful brioches I have ever laid eyes on. I wish I didn’t have 14 tart shells waiting to be filled so I could get my hands dirty making these. Amazing

  • Secrets, uncovered. « 13desserts
    March 14, 2010 at 6:01 PM

    […] the void left when I didn’t have a constant supply of them? Well a recent post over at foodbeam has come to my […]

  • Katie
    March 14, 2010 at 6:32 PM

    Wow they look sensational. Thanks for the step by step diagrams

  • Sonndapond
    March 14, 2010 at 8:40 PM

    Hi Fanny. I’ve just discovered your blog courtesy of David Lebovitz’s Facebook link. I am bowled over by its beauty and playfulness, not to mention your exquisite patisserie! Recently, I’ve been feeling a bit anti towards my own blog; as a newbie just finding my feet I’m probably trying to do too much too soon: figure out the technology, learn how to use my new camera, improve my writing, bla bla bla. You’ve just reminded me it’s meant to be FUN! A reminder that must have been well overdue as having browsed through many of your pages, I’m now feeling hugely relieved and newly inspired. And very, very hungry. Can’t thank you enough! And I LOVE green tea. Happiness abounds :-))

  • Dia
    March 15, 2010 at 3:05 PM

    I tried it yesterday. Of course it didn’t turn out right, considering my baking skills, but the dough grew so nicely. The filling was my problem (I used common green tea). One tiny question: Not a pinch of salt?

    • fanny
      February 26, 2019 at 7:28 PM

      Was the green tea powdered? As for the salt, I skipped it this time. It’s sure a flavour enhancer, but I only have Maldon, so I didn’t want any cristals in my dough.

  • N.K.
    March 15, 2010 at 5:35 PM


  • Tami
    March 15, 2010 at 11:13 PM

    OMG! I nearly cried, these are that lovely! Simply beautiful brioche.

  • Ann
    March 16, 2010 at 11:30 AM

    Hello Fanny!
    I gave it a try yesterday and aesthetically it turned out great! Lovely soft dough and delicate green swirls of matcha! Wow! It brings romance and happiness in the rainy day here.
    I used my favorite brioche dough recipe (which is very close to yours) but about the matcha filling, well… I was a bit disappointed! The colour was awesome but we barely detect the wonderful taste of matcha. I used a high quality matcha though. Maybe the next time I’ll increase it a little.
    And oh! I got a question for you : I was wondering if I could make this recipe with a beurre manié mixed with matcha instead of the matcha filling. How do you think it would turn??
    Anyway thanks for your gorgeous blog (can’t get enough of your recipes, photos and images!). I’m waiting for your book now! 🙂

    • fanny
      February 26, 2019 at 7:29 PM

      Hi Ann, thank for pointing the weakness of matcha flavour. I realised I had written down the wrong quantity. I used 20g. The flavour was really strong when they got out from the oven, and got milder the next day. Very lovely.
      As for the beurre manié, you could certainly try. It should be all good.

  • my spatula
    March 16, 2010 at 7:52 PM

    wow! amazing post – gorgeous in every way. i happen to have myself a newish rolling pin and might muster up the courage to give this a go.

    • fanny
      February 26, 2019 at 7:30 PM

      You’ve totally motivated me to finally get a rolling pin for my new flat! x

  • tuki
    March 17, 2010 at 6:54 PM

    They are so beautiful in green, I’m going to make them :))

  • Cocotte
    March 17, 2010 at 9:48 PM

    Gorgeous! Et terriblement instructif… Thank you so much!

  • ashiebee
    March 21, 2010 at 1:32 AM

    hey there!
    what a lovely blog you have here. i’m definitely trying out this recipe with my newly purchased macha-powder :)) thanks alot!!!

  • thatssoron
    March 21, 2010 at 8:36 AM

    nothing like matcha!

  • hena tayeb
    March 22, 2010 at 11:30 PM

    this looks so amazing.. and i love the green

  • Abaluus
    March 23, 2010 at 2:01 AM

    Hi! Where do you get the matcha in London?

    I love the Japan Centre on lower regent street. They carry everything Japanese, including matcha green tea.

  • Tara
    March 24, 2010 at 2:03 AM

    I absolutely love this blog!! I love your writing and the things you make. And most of all I love that you love patisserie as much as I do!
    And I am especially jealous of your photography skills 🙂

  • Holly
    April 1, 2010 at 9:36 AM

    Merci beaucoup! This recipe came out beautifully, despite a bit of a scare when we were kneading the dough (so unusual, but that link really helped). Learnt a lot, and they are so delicious!
    Here’s a picture to share the joy: http://i151.photobucket.com/albums/s148/HystericFreak/DSC05597.jpg
    Have a lovely week, thank you again for your wonderful posts!

  • Carlene
    April 5, 2010 at 10:47 PM

    Fanny – you’ve saved me. The cafe near my work sells cinnamon brioche for NZ$4 each and they always run out. I couldn’t find a recipe before, and then suddenly you post this.
    Thanks for the link to Bertinet’s video too – *just* before my dough came together I was starting to get worried I’d got the quantities wrong…
    Anyway, I did them with cocoa and they looked just like yours (except brown, obviously!) Thank you so much xx

  • Emi
    April 6, 2010 at 2:30 PM

    Elles sont superbes en version marbrée matcha tes petites brioches Fanny!!

  • S
    May 2, 2010 at 10:41 AM

    Dear Fanny
    I am in love with this recipe! Thank you so much for so generously sharing it. It is going to become part of my regular repertoire. Can I just confirm if we’re meant to execute the tour double twice? Big hugs to you 🙂

  • tuki
    June 7, 2010 at 10:33 PM

    Hello Fanny! I finally made them (in red!), they were really delicious! You can see them here http://www.cilieginasullatorta.it/2010/06/di-compleanni-e-nuovi-ingredienti.html

  • Jenny
    July 25, 2010 at 6:24 AM

    I am in love with this as well! I love how you could really do them in any color you’d like to match any occasion. I think I will try for a baby shower that I have coming up soon, hopefully they will turn out as lovely as yours! Will let you know.
    Kitchen Scales

  • matcha|nl ~ Jan
    August 9, 2010 at 2:51 PM

    Wow! This looks truly amazing… and very inspirational. Will try to recreate this for my website soon!

  • Sunny
    October 27, 2010 at 6:06 AM

    I can’t ever get anything to look this nice. I am excited to try these though, the colors are so nice. My cinnamon rolls turn out like cookie dough.. never know where I go wrong! Your instructions look pretty easy. Gonna try soon!

  • Brioche roulée au thé matcha | Clea Cuisine
    January 2, 2011 at 12:56 PM

    […] Inspiration : Foodbeam […]

  • george
    April 2, 2011 at 5:57 PM

    I just made them! Thank you for the illustrative pictures, made everything easier. 🙂

  • namuelle
    July 23, 2011 at 10:36 AM

    So delicious with a green cuppa tea !!!
    Thanks for sharing !

  • Ceren
    August 16, 2011 at 5:20 PM

    I just made this with green onion-basil mashed potato filling and acquired a lovely light green, I would make it with matcha but it’s so rare and expensive here :S
    So it’s in the oven now, will post it along with along with other things I will bake for mom’s birthday tomorrow!

  • Nyssa
    October 10, 2011 at 11:55 PM

    I can’t wait to try this! I love green tea flavored food and the design of this bread is so beautiful!

  • Gabe
    January 12, 2012 at 8:43 AM

    That looks amazing, adding you in my bookmarks!

  • Chocolate Brioches «
    August 6, 2012 at 3:58 PM

    […] brioches (adapted from Fanny at foodbeam) makes 12 small […]

  • Sonia Monagheddu
    December 3, 2012 at 1:05 PM

    Hi Fanny I made your recipe on my blog today, but I replaced the matcha with cocoa, it’s really good and the explanations are very useful, thank you!
    Have a nice day

  • sarah
    March 24, 2013 at 10:22 AM

    I made this with cocoa (no matcha near where I live) and it was lovely. I had actually forgotten the egg in the brioche dough, and it was still good. but will try with egg next time.


Leave a Reply