Beauty Berry Pate Choux

Ingredients:

• Water: 125 g

• Milk: 125 g

• Butter: 100 g

• Salt: 5 g

• High protein flour: 150 g

• Egg: 200 g

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:

• Butter: 100 g

• Sugar: 100 g

• Medium protein flour: 100 g

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:

• Milk: 200 g (for infusion)

• TEMA Beauty tea: 30 g

• Infusion tea (strained): 150 g

• Egg Yolks: 40 g

• Corn Starch: 13 g

• Butter: 50 g

• Vanilla Extract: 2 g

• Zen 33% White Chocolate: 80 g

• Cream (whipped): 150 g

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:

• Raspberry Puree: 50 g

• Strawberry Puree: 50 g

• Pectin: 1 g

• Sugar: 10 g

• Glucose: 30 g

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:

• Cream (1) (Hot): 50 g

• Zen 33% White Chocolate: 30 g

• Glucose: 5 g

• Cream (2) (Cold): 50 g

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.