Dilmah Seven Star TeaDilmah Seven Star Tea

Italian Almond and zokoko profiterole

Food : Appetisers

Italian Almond and zokoko profiterole

Ingredients

Choux pastry
  • 500ml water
  • 280g butter
  • 400g flour
  • 30g sugar
  • 10g salt
  • 9 eggs
Italian Almond and Zokoko pastry cream
  • 20g Dilmah t-Series Italian Almond tea leaves
  • 240ml milk
  • 240ml cream
  • 100g castor sugar
  • 20g cornflour
  • 2 eggs
  • 120g Zokoko ‘Alto Beni’ dark chocolate

MethodChoux pastry

  • Bring water, butter, sugar and salt to boil.
  • Remove from the heat and beat in the flour with a wooden spoon.
  • Return to heat and cook out, stirring continuously until mixture thickens and forms a ball. Remove from heat and beat in eggs one at a time to form a paste.
  • Pipe mixture onto baking trays and bake at 180°C for 25–30 minutes or until golden brown. 
 
Italian Almond and Zokoko pastry cream
  • Heat milk and cream to nearly boiling point and add tea leaves. Infuse for 10 minutes then strain.
  • Melt the chocolate and set aside.
  • Reheat the milk and cream, then add slowly to egg, sugar and cornflour mix, stirring continuously.
  • Return to the heat and simmer for 2–3 minutes, whisking to prevent the cornflour from clumping.
  • When it has thickened, remove from the heat and add the chocolate. Mix thoroughly and chill.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Italian Almond Tea