A THOUSAND LEAVES OF TEA CARAMELISED INVERSE PUFF PASTRY

Methods and Directions

• Combine with a paddle/mixer, flatten into a rectangle and chill covered.

•  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.

• 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.

• 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.

• 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.

• 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.

• 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.