Earl Grey Tea Puff

Earl Grey Tea Puff
Earl Grey Tea Puff

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  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea

Ingredients

  • 250g Butter
  • 250g Milk
  • 280g Flour
  • 3g Salt
  • 250g Water
  • 400g Egg
For the Earl Grey chocolate cream
  • 300g Cream
  • 300g Milk chocolate
  • 2g Salt
  • 30g Dilmah Earl Grey Tea
  • 10g Honey
For the jasmine praline
  • 350g Cream
  • 500g Manjari chocolate
  • 90g Tromiline
  • 100g Butter
  • 40g Dilmah Earl Grey Tea

Methods and Directions

  • Make a ganache with tea leaves, milk and chocolate.
  • Pour into frame 5mm and leave to set for 24 hours.
  • Cut with guitar 3mm and coat with milk chocolate.
Assemble / Finishing
  • Bring the water .milk, sugar, salt and butter to a simmer
  • When the butter melts, remove from the heat and quickly beat in the flour
  • Mix until the dough is smooth
  • Return to the heat and mix again to dry the dough out
  • Transfer the dough to a bowl and add in the eggs, one by one until well mix
  • The dough should be very shiny and soft enough to fall out the spoon
  • Pipe small choux puffs in a square mould
  • Lightly brush with egg yolk and bake at 175 C for 40 minutes
  • Bring the cream, triomline, and earl grey tea leafs to a simmer
  • Leave for 5 minutes , strain and pour over the chocolate
  • Mix well and place in piping bags and pipe the cream into the choux

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