Dilmah Seven Star Tea


Food : Main Courses


IngredientsGreen Golden Choux Bun

  • 125ml Milk
  • 125ml Water
  • 5g Salt
  • 12g Sugar
  • 125g Butter
  • 150g Plain Flour
  • 5 Eggs
  • 5g Green Food Colour Powder

Pea And Fresh Mint Puree

  • 80g Spring Onion, finely chopped
  • 250g Fresh Peas
  • 30ml Water
  • 1 bunch Fresh Mint leaves

Sesame, Sunflower And Pumpkin Tuille

  • 200g Sugar
  • 75g Plain Flour
  • 100ml Water
  • 25g Glucose
  • 30g White Sesame Seeds
  • 30g Black Sesame Seeds
  • 30g Sunflower Seeds
  • 30g Pumpkin Seeds
  • 125g Melted Butter

Spring Vegetables

  • 2 Whole Baby Zucchinis
  • 100g Green Beans
  • 100g Asparagus

MethodGreen Golden Choux Bun

  • Place water, milk, salt, sugar and butter in a saucepan over medium heat.
  • Bring just to a boil, and at once add all the flour to the milk and butter mixture and using a wooden spoon, 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.
  • Transfer to an electric mixer and beat on medium speed.
  • Allow to cool slightly, and then, on a low speed, add the eggs one by one making sure the egg mixes completely in before adding the next  (you may not need all the eggs).
  • Beat until the mixture just falls from the spoon but still holds its shape.
  • Add in the green food colour powder and make sure it is completely combined into the mix.
  • Preheat oven to 180°C. Brush a baking tray with oil to lightly grease.
  • Use a pastry bag fitted with a piping nozzle to pipe the shape of 4cm circles onto the baking tray.
  • Bake in pre-heated oven for 25 minutes or until the éclair pastry is puffed and golden.
  • Remove from oven and turn the oven off.
  • Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam.
  • Return the profiteroles to the oven and leave them for 15 minutes to dry out.
  • Remove the profiteroles from the oven and transfer to a wire rack to cool.

Pea And Fresh Mint Puree

  • In a small saucepan, sweat the spring onions and add the fresh peas. Cook peas until mushy and then season with salt and pepper. Take off the heat and place into a blender with the fresh mint and water, and blend until a smooth texture forms. Reserve under refrigeration until needed.

Sesame, Sunflower And Pumpkin Tuille

  • Bring to a boil the sugar, water and glucose. Add the butter.
  • Mix all the dry ingredients together and then add to the wet ingredients and stir.
  • Take off heat and allow to cool completely so the mix does not split.
  • Preheat the oven to 180°C. Place 2 heaped spoonfuls on to a baking tray lined with baking paper and place another sheet of baking paper on top.
  • Roll the mix out thinly into a rectangle shape and place into the oven.
  • Bake for 15 minutes or until golden brown.
  • Take out of the oven and roll out thinly.
  • Remove the baking paper and when the mix has slightly cooled cut out six 4cm circles and reserve until needed.

Spring Vegetables

  • Bring a large pot of water to boil over high heat.
  • Top and tail the green beans, break off the base from the asparagus and using a peeler, peel slices of the zucchini.
  • Just before blanching the vegetables, add a couple of tablespoons of salt to the boiling water.
  • Blanch each vegetable separately – lighter coloured ones first, as darker coloured ones will tinge the water and subsequent vegetables.
  • After about 30 seconds, test for doneness. Remove one piece; dip it into a bowl of ice water, and taste.
  • Keep tasting every 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between 2-5 minutes.
  • When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process.
  • When the vegetables are completely cool, remove them from the ice bath and drain on a towel-lined plate.

Created by : Althea Montano