Dilmah Seven Star Tea


Food : Appetisers



Danish Pastry
  • 125g ‘00’ flour, plus extra for dusting
  • 125g plain flour
  • 25g castor sugar
  • 11g fresh yeast
  • 75ml milk
  • ½ large egg, beaten
  • Extra beaten egg to glaze
  • 125g butter, not fridge cold but not soft, cut into 8 even slices
Spiced Sticky Date
  • 500g dried pitted dates
  • 100ml water
  • 250g brown sugar
  • 50g butter
  • 50ml cream
  • ½ tsp ground ginger
Vanilla Bean Custard
  • 1 cup milk
  • ½ cup cream
  • 3 egg yolks
  • 2 tbsp sugar
  • 2 tsp cornflour
  • ½ vanilla bean, scraped

MethodDanish Pastry

  • Place all dry ingredients in a bowl. Make a well in the centre.
  • Whisk together the yeast, egg and milk in a separate bowl.
  • Pour into the well and mix to form a sticky dough.
  • Turn dough out onto a clean bench and knead for 10 minutes till it’s elastic and smooth. Place into a bowl and wrap in cling film. Leave in a warm place to double in size.
  • Once proofed, roll out on a floured bench, lay the cold butter over 2/3 of the pastry.
  • Fold the 1/3 pastry that doesn’t have the butter on top.
  • Rest in the fridge for 15 minutes, roll out again. Repeat the fold process to completely encase the butter in pastry. Repeat this step 3 times, resting 15 minutes in the fridge each time.
Spiced Sticky Date 
  • Place all the ingredients into a saucepan and bring to a boil.
  • Once boiling, reduce heat and gently simmer till liquid reduces by half and becomes sticky and tacky.
  • Remove from heat and set aside to cool a little.
  • When just warm, mash to break up the dates.
  • Chill till cold and set.
Vanilla Bean Custard 
  • Bring milk and cream to a boil. Remove from heat and pour into the creamed yolk mixture.
  • Pour back into saucepan and gently cook to thicken.
  • Remove from heat and set aside to cool.

Created by : Benjamin Mardle