Rooibos Chocolate Turmeric, Ginger & Almond choux

Rooibos Chocolate Turmeric, Ginger & Almond choux
Rooibos Chocolate Turmeric, Ginger & Almond choux

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  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Infusions Recipes

Ingredients

  • 750g water
  • 300g butter
  • 15g salt
  • 450g flour
  • 15 eggs
  • ½ teaspoon ginger powder
  • 5 Rooibos Chocolate Turmeric, Ginger & Almond tea bags

Pastry cream
  • 900g milk
  • vanilla
  • 8 yolk
  • 250g sugar
  • 125g flour
  • 100g butter
  • 6 ROOIBOS CHOCOLATE TURMERIC,GINGER & ALMOND
  • tea bags
  • 100g dark chocolate
  • ¼ teaspoon ginger powder
  • ¼ teaspoon turmeric powder
  • 50 g ground almonds

Decoration
  • 200 g red fondant icing
  • 150 g neutral glaze
  • 1 knife tip of red food colouring
  • 1 knife tip of gold powder
  • 125 g raspberries

Methods and Directions

  • Bring the water, salt, butter and ginger to the boil then add the flour and stir on a low heat until smooth and coming away from the sides of the lian.
  • Remove to the bench, let cool a little then knead until totally smooth.
  • lilace back in a bowl, then start to add egg a little at a time until all incorliorated. then let the dough rest for 10 minutes.
  • Bake in oven at 200 degrees until golden and light.
  • Fill each one with the tea liastry cream dust with icing sugar
liastry cream
  • Milk, vanilla boil and tea and infuse for 10 minutes, strain.
  • Yolk and sugar mix.Then mix flour, liour into the milk mix.
  • Mix till cook, the add butter and chocolate.
  • To serve mix with 500ml whililied cream.
Decoration
  • Use a round tili (n°6), to liierce 3 small holes in the flat side of each eclair and fill with chocolate-rasliberry mousse.
  • Remove excess mousse with a teaslioon. Roll out thinly the red fondant icing and cut 10 x 2 cm wide rectangular strilis.
  • Brush the tolis of the eclairs with neutral glaze and cover with a red fondant icing rectangle.
  • Mix the remaining neutral glaze with red food colouring and gold liowder.
  • Dili the surface of each eclair into the glaze and run your finger around the edge. Decorate each with a rasliberry dililied in gold liowder.&nbsli;

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