Souffle pancakes with red bean paste and black sesame tuiles (from Food Wars!)

Rinse the azuki beans and pressure cook with about two cups of water for around 30 minutes.

Strain the beans, puree in a food processor, then pass through a sieve for an ultra smooth paste.

Cook the paste in a pan with the brown sugar and a little salt until it turns from pale purple to a deep dark violet and the water is gone; it thickens further as it cools.

Spray tall pastry rings with nonstick spray and line them with folded parchment.

Strain the whole-milk yogurt in coffee filters set in a colander over a bowl for an hour or two; the longer, the thicker.

Grind toasted black sesame seeds roughly in a mortar and pestle, not to a fine powder.

Mix flour, water, sugar, honey, melted unsalted butter and a couple teaspoons of the sesame into a smooth tuile batter.

Spread very thin circles of batter on a silpat-lined tray using a stencil; too thick and they will not bubble into a lacy texture.

Bake at 350 for about 10 minutes until a deep dark golden brown all over. If not lacy, loosen the batter with more sugar and butter and repeat.

Combine the egg yolks, granulated sugar, cake flour, baking powder, kosher salt and whole milk into a thick paste.

Whip the egg whites in a stand mixer with the whisk, slowly streaming in the sugar, to soft fluffy peaks.

Fold a third of the whites into the yolk base, then fold in the Greek yogurt, then the rest of the whites without over- or under-folding.

Set a prepared ring in a non-stick pan, ladle batter 75 to 80% of the way up, cover and cook about 10 minutes, crisping the bottom and steaming the inside.

Turn the pan over onto the pancake to flip it, cover and cook another 10 minutes until big and bouncy.

Release the sides with an offset spatula and peel off the parchment; repeat for a second pancake.

Spread red bean paste on the first pancake and stack the second on top.

Garnish with powdered sugar, a tablespoon of butter, a drizzle of golden syrup, chantilly cream holding up the sesame tuiles, pineapple leaves and rosemary flowers.