Earl Grey Black Tea Puff Pastry

Name: Earl Grey Black Tea Puff Pastry
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: butter; 60g Caster sugar; 70g Low-gluten flour; 70g Earl Grey Tea (Breaked); 4g yolk; 35g milk; 18g Earl Grey Tea Bag; 180g water; salt; 50g egg; 2g Light cream

by Man Xiaoman__

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made this puff and I was so in a hurry that I didn't have time to take the makeup photo. The cover photo uses original photos.

Speaking of the front: this recipe is a bit more verbose. But all that should be said, from the puff pastry to the puff body to the filling. If you have the patience, you can try to do it, and you will definitely live up to any of your contributions.

Besides, this is dessert. For dessert, don’t ask if you can reduce sugar. It has a very balanced taste, can it be called a dessert without a little sweetness?

The complete video link is sent 👇🏻

Earl Grey Black Tea Puff Pastry

1. Press and mix the softened butter with caster sugar

2. Add low powder and black tea powder

3. Mix the above materials into a dough, put it in a fresh-keeping bag, and roll it flat

4. Roll out a puff pastry with a thickness of about 0.5 cm. Refrigerate for later use

5. Add fine sugar to the egg yolk

6. Whip until whitish

7. Add the sifted low powder. Stir evenly and set aside for later use

8. Boil the milk to a boil. Add two packets of Earl Grey tea and simmer for five minutes

9. Pour the simmered milk tea into the egg yolk paste and stir evenly.

10. Pour the mixed custard back into the milk pan and heat it over low heat. The custard will gradually thicken. Be sure to keep whipping to prevent the pan from sticking. Until smooth.

11. Sift the custard sauce once. Then wrap it in plastic wrap and put it in the refrigerator for later use

12. Put water, butter, and salt into the milk pan. boiled

13. Add low powder after the liquid has boiled. Stir evenly into a hot dough

14. When the dough is warm, add the beaten egg liquid into the batter in batches, and finally lift the batter to form an inverted triangle on the spatula.

15. Put the batter into the piping bag. The puff pastry covers the top of the puff body. Into the oven. Fire up and down at 190 degrees. Middle level. 25-30 minutes

16. Light cream with sugar. Dispatch till seven

17. Take out the refrigerated custard sauce and beat again at low speed for a smooth

18. Divide twice. Mix the whipped cream and the whipped custard sauce evenly

19. Put the stuffing into the piping bag. Squeeze into the puff from the bottom

20. You can enjoy it~

Tips:
The filling recipe is about eight quantities. The formula can make 22 medium-sized puffs. If you need all fillings, please wait for the ratio conversion.