A THOUSAND LEAVES OF TEA CARAMELISED INVERSE PUFF PASTRY

A THOUSAND LEAVES OF TEA CARAMELISED INVERSE PUFF PASTRY

0 made it | 0 reviews

Philip Khoury
Sean D’Almada-Remedios

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Beurrage
  • 720g butter
  • 315g flour
Detrempe
  • 600g strong flour
  • 180g butter
  • 300ml water, iced
  • 20g salt
  • 7ml vinegar
Uda Watte Pastry Cream500ml milk
  • 4 scoops Dilmah Uda Watte Tea
  • 120g yolks
  • 125g sugar
  • 50g corn flour
  • 200g butter
Uda Watte Jelly
  • 250ml spring water
  • 1 scoop Dilmah Uda Watte Tea
  • 5g gelatin
  • 20g sugar
Uda Watte Chantilly
  • 200g cream
  • 1scoop Dilmah Uda Watte Tea
  • 10g sugar
Milk Leaves
  • 2l milk
Tea Leaf Tuile
  • 2l milk
  • 100ml spring water
  • 1 scoop Dilmah Uda Watte Tea
  • 15g Pure-Cote B790

Methods and Directions

Beurrage
  • Combine with a paddle/mixer, flatten into a rectangle and chill covered.
Detrempe
  •  Mix with a dough hook until a clear dough forms. Chill covered.
  • Laminate 6 half turns with the butter paste on the outside.
  • Roll to 1.5mm thick and bake at 190°C between two oven trays until baked through but not too coloured. Increase the oven temperature to 220°C.
  • Remove the pastry and sift an even coating of icing sugar and return it to the hot oven. Watch as it caramelises. This will take 5-8 minutes.
Uda Watte Pastry Cream
  • Bring milk to a boil and remove from heat. Add tea and leave covered to infuse for 5 minutes.
  • Strain 200g and pour over whisked yolk, sugar and corn flour mix.
  • Whisk butter in as it cools.
  • Beat the mixture till smooth and spread over a go-between lined tray to a thickness of 7mm.
Uda Watte Jelly
  • Hydrate gelatin in cool water and add to warm tea infusion.
  • Once cool, pour over Uda Watte pastry cream.
  • Cut the combined layers to size (2x6cm) once frozen.
Uda Watte Chantilly
  • Vacuum seal on high pressure and leave for 48 hours for a cold infusion that preserves lighter notes of the tea.
  • Whip to a firm peak.
Milk Leaves
  • Bring milk to a boil and strain with a chinois into a gastronorm tray.
  • Place over very low heat that keeps the milk hot.
  • As the surface cools, a skin will form.
  • Lay a piece of baking paper down over the surface and lift the skin up with the paper letting it drip and place on a wire rack under a hot lamp or in a warm 50°C oven to dry.
Tea Leaf Tuile
  • Bring water to the boil and infuse tea for 3 minutes.
  • Add the Pure-Cote and return to heat for 3 minutes.
  • Stir very well then pour onto an acetate lined tray and dry in the oven at 55°C for 6 hours.
  • When dry, the film will peel off and become quite brittle.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 14/08/2022