Italian Almond Tea Cream Filled Profiteroles
0 made it | 0 reviews
- Sub Category Name
Food
Desserts
- Recipe Source Name
The Chefs and the Tea Maker - 2010
Ingredients
- 5 nos. Eggs
- 250ml Water
- 125g Butter
- 150g Flour
- ¼ tablespoon Sugar
- ¼ tablespoon Salt
- 2 tablespoons Dilmah t-Series Italian Almond Tea
- 500g Milk
- 125g Sugar
- 6 nos. Egg Yolks
- 40g Flour
- 40g Butter
- Pinch of Salt
- 150g Fondant White
Methods and Directions
- Pre-heat oven to 200°C. Grease a Baking Tray.
- In a saucepan combine butter and water. Bring to boil. Stir well until butter melts completely. Reduce heat and add flour, salt and sugar. Stir well until mixture leaves the side of the pan and begins to form a ball. Remove from the heat.
- Add Eggs one at a time. Beat well to incorporate after each addition. With a piping bag pipe 2” rounds on to baking sheet and bake in 160°C for 20 minutes until hollow sound when lightly tapped on the bottom. Cool completely on a wire rack.
- Place the milk, half the sugar and tea in a saucepan over medium heat. Combine the egg yolk and the remaining sugar in a bowl and whisk until light in colour. Add flour and salt. Mix to combine.
- When milk just begins to boil remove from heat and infuse for 10 minutes. Pass through a fine strainer. Then pour hot milk into the yolk mixture and cook until thick. Remove from heat. Add butter. Stir until melted and combined well. Cover with plastic wrap and chill. Then fill the vanilla cream in to éclairs using piping bag.
- Temper 150g Fondant in a small bowl and drizzle over filled Profiteroles. Refrigerate until serving.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: