Dilmah Seven Star TeaDilmah Seven Star Tea

MILLE FEUILLES AND TEA

Food : Main Courses

MILLE FEUILLES AND TEA

Ingredients

Kouign-Amann Dough
• 550g Flour
• 17g Sea Salt
• 20g chopped Nuwara Eliya Tea
• 10g Fresh Yeast
• 280ml Water
• 20g Butter
To fold
• 500g Tempered Butter
• 300g Sugar
• 150g Muscovado Sugar
Nuwara Eliya Mandarin Cream
• 66g Eggs
• 72g Sugar
• 1 Lemon Zest
• 5g Nuwara Eliya Tea
• 1/2 Tangerine Zest
• 30g Lemon Juice
• 32g Tangerine Concentrate
• 108g Butter
• 50g Mascarpone
• 250g Tangerine Cream
Nuwara Eliya Tea Jelly
• 350ml Mandarin Juice
• 100g Sugar
• 20g Nuwara Eliya Tea
• 5pcs Gelatin Sheets
• 3pcs Mandarin Zest

MethodKouign-Amann Dough

  • In a bowl with attached hook, knead the dough for 6 minutes at low speed.
  • Keep the dough in a square shape and in the fridge for 2 hours.
  • Give two simple turns by incorporating the softened butter and let it stand for about 1 hour in the fridge.
  • Give two new single laps and incorporate the mixture of the two sugars.
  • Roll out the dough then cut into thin slices; cook the slices in a Panini maker to obtain a perfect caramelisation.
Nuwara Eliya Mandarin Cream
  • Mix the eggs, sugar, lemon zest, tangerine juice, Nuwara Eliya tea and tangerine concentrate.
  • Poach in a water bath until 84°C. Cool down to 60°C, add the butter and whisk.
  • Mix with a hand mixer for 10 minutes. Keep the mixture for 24 hours before use. Whisk with the mascarpone and tangerine cream.
Nuwara Eliya Tea Jelly
  • In a saucepan, heat the mandarin juice with sugar. Remove from the heat, add in the tea and gelatin previously rehydrated in cold water. Refrigerate until it is completely set.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Nuwara Eliya Pekoe

Created by : Ng Wai Kee