Dilmah Seven Star TeaDilmah Seven Star Tea

TEA-INFUSED STRAWBERRY MILLE FEUILLE

Food : Appetisers

TEA-INFUSED STRAWBERRY MILLE FEUILLE

Ingredients

Pastry
• 3 Butter Puff Pastry Sheets, (60cm x 50cm each) 0.4cm thick
• 6tbsp. Icing Sugar
• 2 Eggs and 1tsp. Milk, beaten together for egg wash
 
Tea Syrup
• 50ml Water
• 50gr Sugar
• 1tsp. Silver Jubilee Ceylon Strawberry Tea
 
Strawberry Crème Pâtissiêre
• 500ml Organic Milk
• 3tbsp. Silver Jubilee Ceylon Strawberry Tea
• 6 Free-range Egg Yolks
• 180g Sugar
• 60g Custard Powder
• 60g Organic Butter
 
 

Method

  • Line baking tray with baking paper, put the pastry down and using a fork or a pastry roller poke holes all over the pastry, brush with the egg wash, cover with another baking paper and put another baking tray on top.
  • Cook in 180°C preheated oven for about 20 to 30 minutes or until pastry is cooked and golden brown.
  • Take tray and top baking paper off, using a fine sieve sprinkle icing sugar evenly on top of all pastry sheets and bake for another 5 minutes or until nicely caramelised but not burnt.
Tea Syrup
  • Bring sugar and water to a boil and infuse the tea for about 10 minutes. Then, reduce until the right syrupy consistency is obtained. Pass through a fine sieve into a small bottle with a nozzle top and keep aside.
Strawberry Crème Pâtissiêre
  • Bring milk with tea to a simmer, turn heat off and let it infuse for 10 minutes. 
  • In the meantime, whisk the egg yolks, sugar and custard powder together. 
  • Through a sieve pour the infused milk on top of the egg and custard mixture and mix well.
  • Pour into a clean pot and bring to a boil whisking continuously. Boil for about 2 minutes to cook off the starch in the custard powder. 
  • Once cooked and thickened, add the butter and whisk well to incorporate.
  • Put mixture into a kitchen bowl and cover with cling wrap, making sure it’s touching the crème pâtissiêre, to avoid skin forming on top.
  • Refrigerate for 2 hours or until cooled down.
  • Before use, place the cold pâtissiêre in a mixing bowl with the whisk attachment and beat for about a minute to lighten it up. Place into a piping bag fitted with a nozzle. 
 

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Ceylon Tea With Strawberry

Created by : Laurent Loudeac