Recipe by Patricia Casabra, NSW, Australia
Spice tea infused crème patisserie filling:
300 ml full cream milk
3 bags of Dilmah Ceylon Spice Chai tea
3 large egg yolks
50 g castor sugar
2 tbsp plain flour
2 tbsp corn flour
- In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
- Sift the plain flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.
- Meanwhile, in a saucepan, heat the milk with 3 bags of Dilmah Ceylon Spice Chai tea to just until milk starts to foam up. Discard the tea bags.
- Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg in the mixture, pour through a strainer). Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
- When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
- Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust forming. Cool to room temperature.
- Refrigerate until needed. This will keep up to 3 days if refrigerated. Whisk or stir before using to get rid of any lumps that may have formed.
Cinnamon Choux pastry:
40g butter, at room temperature, cubed
50g plain flour, sifted
1 tsp ground cinnamon
2 eggs, at room temperature
Vegetable oil, to grease
- Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
- Add the sifted flour and ground cinnamon to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.
- Set aside the mixture for 5 minutes to cool slightly.
- Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
- Preheat oven to 200°C (180°C fan-forced). Brush a baking tray with oil to lightly grease or use a silicone baking mat. Spoon approximately 20 teaspoonfuls or 10 tablespoonfuls of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm diameter plain piping nozzle to pipe the choux buns onto the baking tray.
- Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden. Remove from oven and turn the oven off. Transfer the choux buns to a wire rack to cool.
- When the choux buns are cooled carefully cut them in half and pipe the spice tea infused crème patisserie arrange on a plate and decorate with sifted cinnamon, relax and enjoy.
Serving Suggestion: Enjoy this high tea treat with a cup of Dilmah Ceylon Spice Chai tea.