#tea dessert

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Black Tea Cake with Honey Buttercream on Pastry Affairs

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Earl Grey Tea Chocolate Chip Cookies

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Earl Grey Cream Puff

Ingredients

1 cup water

8 tablespoons (1 stick) unsalted butter

1/2 teaspoon salt

1 1/2 teaspoons granulated sugar

1 cup all-purpose flour

3 to 4 eggs, plus 1 egg for egg wash

1 tbsp flour

1 tbsp cornflour

4 tbsp sugar

1 tbsp butter

1 tsp vanilla extract

1 egg(or 2 yolks)

200 ml milk

To make the cream puffs:

Preheat the oven to 425 degrees F

In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.

When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture

Wait until the mixture is lukewarm (use the back of your hand to feel it), add the egg one at a time to the mixture

Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water

Brush the surface of the rounds with the egg wash to give it a nice shiny look

Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

To make the pastry cream

Heat the milk and the tea bags into a saucepan. Bring it to a boil. Meanwhile, in a separate bowl, whisk the egg/egg yolks and sugar until it turns pale yellow. Add vanilla extract and the sifted flour and cornflour into the egg mixture. Mix until it's all combined

Once the milk is boiling, take out the teabags (save it!) and pour the milk into the egg mixture slowly while whisking it to prevent the egg from scrambling

Run the milk mixture through a sift back into the saucepan

Cut open the tea back and add the tea leaves back into the mixture, and cook the mixture until it thickens and until bubbles coming out to the surface of the pastry cream

Take it off the heat and pour it into a bowl and stir in the butter

Cover the pastry cream with cling wrap. Make sure the cling wrap is touching the surface of the pastry cream to prevent a skin forming on the surface of the pastry cream

Store it in the refrigerator overnight so you want to make the pastry cream the day before

If you have to fill the pastry later... store the choux in air tight container and bake it in 300F for 5-8 min. Wait until it is completely cooled down before filling

Notes

The time to add the egg is very important, make sure the dough temperature is not too hot (or too cold) when adding it

I didn’t have cornflour so I substituted with normal flour (adding 3 flour total), the cream tasted good, but had some clumps. Still not 100% sure what went wrong (shall try again!)

Source: Food Network & SORTEDfood

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Chinese Tea Set