Jasmine Tea & Lychee Choux

1. Choux Pastry

Ingredients:

Preparation:
- Boil water, milk, butter, and salt together
- Add in the flour. Mix and continue to cook until the flour absorbs all the liquid
- Transfer the batter into a mixing bowl, cool it down with the paddle, and add eggs gradually
- Transfer into a piping bag and pipe it in the desired size
- Put it in the freezer for 30 minutes, then demoldz

2. Craquelin

Ingredients:

Preparation:
- Mix the butter and sugar together until well combined
- Add in the flour and continue to mix until well combined
- Cover and put in the freezer for 15-20 minutes, then roll and cut the dough
- Put the craquelin dough on top of the choux pastry batter
- Bake the craquelin-covered choux at 180-185°C for ± 20 minutes or until golden brown

3. Jasmine Tea Diplomat Cream

Ingredients:

Preparations:
- Boil the milk and turn off the stove. Add jasmine tea powder, cover and infuse it for 20 minutes, then strain the milk
- Mix egg yolk, a bit of the strained milk, and all dry ingredients together in a bowl
- Heat again the rest of the milk until it simmers. Pour it over the egg mixture and keep stirring, otherwise, it will become scrambled
- Pour the mixture back into the pan and heat it on the stove again. While continuing to stir, put the bloomed gelatin inside
- Pour the hot mixture over the white chocolate and blend with a hand blender until smooth
- Put the mixture in a tray and put it in the fridge for a while to cool down
- Blend the mixture with butter until it is all incorporated
- Lastly, fold the whipped cream into the mixture then put it into a piping bag

4. lychee compote

Ingredients:

Preparations:
- Cook all ingredients together until 100°C

5. CHANTILLY

Ingredients:

Preparations:
- Heat up the 75-gram cream. Pour onto the white chocolate then directly add glucose and blend using a hand blender until emulsified
- Add melted bloomed gelatin into the chocolate and mix well
- Add 220-gram cold cream and mix until well combined
- Cover the mixture with cling wrap. Note that the cling film needs to touch the surface of the mixture to prevent it from drying out. Rest overnight in the chiller before whipping it
- Whip the mixture before using it to decorate

6. Assembly

Ingredients:

Embassy Zen White Chocolate 33%
Pink cocoa butter coloring
Embassy Oceanic Dark Couverture Chocolate 65%

Preparations:
- Pipe the Jasmine Tea Diplomat Cream into the baked Choux
- Pipe the Lychee Compote
- Put chocolate decoration made from white chocolate as a base for the Chantilly
- Pipe the Chantilly in a round shape to create the rabbit's head
- Add chocolate decorations made from white chocolate and cocoa butter coloring, as well as dark chocolate to create details for the rabbit