MAKE THE PASTRY CREAM: In a large bowl, whisk together the egg yolks, sugar, and flour until smooth.

COOK THE CREAM: Bring the milk to a boil, then pour it into the yolk mixture while whisking constantly to prevent lumps. Return the mixture to the saucepan and bring to a boil again while whisking continuously. Reduce heat and cook for 5–7 minutes until thickened.

ADD MATCHA: Transfer the cream to a bowl, whisk in the matcha powder until fully incorporated, and cover with plastic wrap directly on the surface to prevent a skin from forming.

PREPARE THE MOLD: Place the mold in the refrigerator to chill. Melt the butter. Butter the mold evenly, then dust lightly with flour and return it to the refrigerator.

SEPARATE EGGS: Separate the remaining 6 eggs so you have a total of 10 egg whites and 6 yolks.

PREHEAT THE OVEN: Set to 180 °C (356 °F) with G4 electric convection.

WHIP THE EGG WHITES: Beat the 10 egg whites until soft peaks form, then gradually add sugar at the end. The whites should remain soft and glossy, forming a rounded tip when the whisk is lifted.

COMBINE: Add 4 yolks to the matcha cream and whisk vigorously. Fold in one third of the whipped egg whites to lighten the mixture, then gently fold in the remaining two thirds to maintain the airy texture.

FILL AND BAKE: Remove the mold from the refrigerator and fill it up to 2 cm below the rim. Bake for 35–40 minutes until the soufflé is puffed and lightly golden.

SERVE: Serve immediately to enjoy the soufflé at its lightest and fluffiest.