Dilmah Seven Star Tea


Food : Appetisers



  • 53ml water
  • 53g milk
  • 1100mg sugar
  • 1g salt
  • 50g butter
  • 60g flour
  • 113g eggs
Crunchy wafer
  • 40g praline 60%
  • 11g ivory chocolate
  • 36g wafer crisp
Yuzu cream
  • 75ml milk
  • 100g cream 35%
  • 12g sugar
  • 6g custard powder
  • 62g egg yolks
  • 1g vanillia bean
  • 2 yuzu zest
Caramelized hazelnut
  • 20g sugar
  • 15g hazelnut


  • Boil the water, milk, sugar and butter. Add flour and stir energetically.
  • Add eggs one by one, pipe with a plain tub. Spray some water and apply a craquelin disc.
  • Bake at 220°C, then dry at 160°C.
Crunchy wafer 
  • Mix all dry ingredients together with the ivory chocolate, roll as thin as 2mm. Keep chilled.
Yuzu cream 
  • Boil milk and sugar with vanilla bean.
  • Add to the yolk mixture with custard powder and sugar.
  • Stir again till cooked; stir in disinfected container with plastic film.
  • Beat smooth and stir well with whipping cream and yuzu zest.
Caramelized hazelnut 
  • Cook sugar to dry caramel and add hazelnut, let cool