TEA-INFUSED STRAWBERRY MILLE FEUILLE

Methods and Directions

• Line baking tray with baking paper, put the pastry down and using a fork or a pastry roller poke holes all over the pastry, brush with the egg wash, cover with another baking paper and put another baking tray on top.
• Cook in 180°C preheated oven for about 20 to 30 minutes or until pastry is cooked and golden brown.
• Take tray and top baking paper off, using a fine sieve sprinkle icing sugar evenly on top of all pastry sheets and bake for another 5 minutes or until nicely caramelised but not burnt.

• Bring sugar and water to a boil and infuse the tea for about 10 minutes. Then, reduce until the right syrupy consistency is obtained. Pass through a fine sieve into a small bottle with a nozzle top and keep aside.

• Bring milk with tea to a simmer, turn heat off and let it infuse for 10 minutes.
• In the meantime, whisk the egg yolks, sugar and custard powder together.
• Through a sieve pour the infused milk on top of the egg and custard mixture and mix well.
• Pour into a clean pot and bring to a boil whisking continuously. Boil for about 2 minutes to cook off the starch in the custard powder.
• Once cooked and thickened, add the butter and whisk well to incorporate.
• Put mixture into a kitchen bowl and cover with cling wrap, making sure it’s touching the crème pâtissiêre, to avoid skin forming on top.
• Refrigerate for 2 hours or until cooled down.
• Before use, place the cold pâtissiêre in a mixing bowl with the whisk attachment and beat for about a minute to lighten it up. Place into a piping bag fitted with a nozzle.