Beauty Berry Pate Choux

Ingredients:

    125 g Water

    125 g Milk

    100g Butter

    5g Salt

    150 g High protein Flour
    200g Egg

Preparation:

1. Boil the water, milk, butter, and salt together in a saucepan.

2. Add in the flour all at once. Mix and continue to cook, stirring vigorously, until the flour absorbs all the liquid and forms a dough (panade).

3. Transfer the dough into a mixing bowl. Use a paddle attachment to cool the mixture down slightly.

4. Gradually add the eggs, mixing until the dough is smooth and glossy and achieves the correct consistency.

5. Transfer the batter into a piping bag and pipe it into the desired sizes onto a baking sheet.

2. Craquelin

Ingredients:

100 g Butter 

100 g Sugar 

100 g Medium Protein Flour 

Preparation:

1. Cream the butter and sugar together until well combined.

2. Add in the flour and continue to mix until a uniform dough is formed.

3. Cover the dough and place it in the freezer for 15-20 minutes.

4. Roll the dough out thinly and cut it into desired shapes (e.g., circles).

5. Place a piece of the craquelin dough on top of each piped choux pastry batter.

6. Bake at 180-185 C for approximately 20 minutes or until golden brown.

3. Beauty Tea Diplomat Cream

Ingredients:

    200 g Milk (for infusion)

    150 g Infusion tea (strained) 

    40 g Egg Yolks 

    13 g Corn Starch 

    50 g Butter 

    2 g Vanilla Extract 

    80 g Zen 33% White Chocolate 

    150 g Cream (whipped) 

Instructions:

1. Heat 200g of milk at 80C. Pour it over the 30g of TEMA Beauty tea and let it steep. Strain and measure out 150g of the infused tea (this is your 'Infusion Tea').

2.  In a separate bowl, mix the egg yolks and corn starch.

3. Pour the warm Infusion Tea into the yolk and corn starch mixture while whisking constantly.

4. Return the entire mixture to the saucepan and boil it, stirring constantly, until it thickens into a pastry cream.

5. Pour the hot pastry cream over the white chocolate and vanilla. Emulsify until smooth.

6. Let the pastry cream cool down to room temperature or chill slightly.

7. Whip the 150g of cream until soft peaks form. Gently fold the cold pastry cream into the whipped cream to create the Diplomat Cream.

4. Berries Coulis

Ingredients:

50 g Raspberry Puree 

50 g Strawberry Puree 

1 g Pectin 

10 g Sugar 

30 g Glucose 

Instructions:

1. Combine: Mix all ingredients in a saucepan.

2. Boil: Bring the mixture to a boil until it reaches 90 °C and thickens slightly.

5. Whipped Ganache

Ingredients:

50 g Cream (1) (Hot) 

30 g Zen 33% White Chocolate 

5 g Glucose

50 g Cream (2) (Cold) 

Instructions:

1. Heat Cream (1) and glucose.

2. Pour the hot cream mixture over the Zen 33% white chocolate.

3. Use a stick blender to emulsify the mixture until smooth and shiny.

4. Add the cold Cream (2) to the ganache base. Stir until well combined.

5. Refrigerate the ganache for several hours (ideally overnight). Once chilled, whip it until light and fluffy before piping.