Steeped With Love

Does anyone in this day haven't tried drinking tea? Not a tea drinker? Well, that probably changed when the Milk Tea craze hit Manila. Nowadays teas are as popular as coffee, thanks to the Taiwanese franchise of several Milk Tea shops around the Metro ( I only drink Moonleaf, Dakasi, Bubble Tea, Serenitea and Happy Lemon.. Gong Cha, Cha Time any many more etc just don't measure up for me).

Best in the world! 3 Layer Kuching Tea by The Chicken Rice Shop. Can finish 3 and forget about my 750 calorie diet without regrets.

If you are a serious tea- holic, I would just propbably make a quick recommendation: Visit TWG, forgot the name, but this one is an Earl Grey-Vanilla Ice Cream :)

This story however is not about Milk Teas alone, but rather my little adventure with infusing tea to desserts.Inspired by the windy warm weather today in South, sipping my own brew while my feet are clasp together, Oh! this is such a good day! (I just came home after a long-18 hours shift, so that makes me free for the afternoon to tell another cat story:)

I have a very good friend named Enrico, whom I call "Dudong" by the way, who introduced me to his tea fascination two years ago. That time, me and my partner for Chefs On Parade, Arthur are both inspired to create something Asian for desserts. One of our flavor inspiration is a Lemon grass and Green tea dessert. Anyway, we got bronze. :)

Enrico has been a tea drinker ever since his childhood. One of the lessons he taught is the way he steep his tea leaves. A water that just boiled, pop the tea bags or tea leaves(then strain), steep for 4 minutes, add honey then drink. Over steeping will create a more stronger tea.

When infusing teas for desserts however, the time of steeping can vary up to overnight. You would like to get an aromatic, sweet, earthy, leafy concentrated tea which you can play with stronger flavors like dark chocolate ganache or with lighter notes like honey.

Remember to use a pot of water that had just boiled, boiling the tea leaves on direct fire will create the distinct bitter burnt tea. Drinking as is will create a very strong, undesired bitter taste. This is the reason why we are recommended to steep teas with hot water for 3 to 7 minutes.

There are teas with strong flavor notes like Earl Grey, Ginger, Matcha, and Peppermint. While Jasmine and Lavander have light flavor notes. I pair strong tea notes with dark chocolate, they always go together and compliment each other. While I pair lighter tea notes with citrus, white chocolate or honey to make the tea the frontal flavor.

White Chocolate Lavander Tea Ganache Praline

Lavander Tea Ganache

3 pcs Lavander tea, Twynnings
300 g White Chocolate, Callebaut
200 g Heavy Cream

1. Simmer heavy cream
2. Off the heat, steep Lavander tea for 4 minutes.
3. Press the tea bags to squeeze more essence, the tea bag may tear.
4. Strain the tea-cream infusion then add in the chocolates.
5. Continue melting the chocolates over bain-marie.

This will be your mother ganache that you can use for filling pralines, flavoring truffles, mousse or glazing cakes. This is a very versatile recipe, you may change the kind of tea like Earl grey, which also go well with
white chcocolate. For Jasmine tea, you might need 4 pcs or steep overnight because Jasmine tea has a very light flavor note.. You will also notice that I steeped with cream instead of water as this recipe is intended for chocolate pralines and adding water will seize the chocolate.

Earl Grey Creme Brulee with Figs and Walnut Compote, Feta Croquette, Rose water Baba, Organic Rose Petal and Pipette of Honey.

Earl Grey Creme Brulee

120 g Egg yolk
90 g Fresh milk
200 g Heavy Cream
75 g Sugar
1 pc Earl Grey tea, Twynnings

1. Scald cream and sugar together.
2. Off the heat, steep Earl grey tea for 3 minutes.
3. Press the tea bag to squeeze more essence, strain. Allow few leaves to get into your essence to give specs in your brulee.
4. Whisk egg yolks and slowly pour in the earl grey- tea essence.
5. Strain and pour into ramekins.
6. Steam bake over bain-marie at 140 C for 25 minutes or until firm but with jiggly center.
7. Chill until set.
8. Sprinkle sugar on top and torch to make a bruleed top.

Pairs well with Figs and Walnut compote, or fresh Banana, or grilled Oranges.

Matcha L'opera

A basic Matcha Joconde or Green tea Almond Sponge is as versatile as a Yellow Chiffon Cake. Joconde is desired to be baked by sheets for nicely layered gateaux. You may use it for L'opera, Brasilia, Marjolaine or Charlotte. Or better yet, create your own layered Matcha sponge gateaux! :) In this recipe, the tea is on powdered form. I got my Matcha powder in Rustan's Supermarket or Fuji Mart. You may check on Japanese specialty stores if they have one, make sure it's powdered without sugar, some are just instant green tea powder, equivalent to instant iced teas.

Matcha Joconde
Yield: 1 whole and 1/2 sheet Tray

210 g almond powder
200 g powdered sugar
80 g cake flour
30 g Matcha powder
8pcs eggs, yolks
50g butter, melted
8pcs egg whites

1. Sift together all dry ingredients, set aside.
2. In your Kitchen Aid bowl, put all the egg yolks and whip until Ribbon stage
3. Transfer to another bowl and clean the Kitchen Aid bowl.
4. Make sure that the Kitchen Aid bowl has been dried and very clean. Traces of fat and water will prevent egg whites from whipping. Whip egg whites, add in sugar and continue whipping until Stiff peaks.
5. Fold in the dry ingredients gradually, in about 3 batches into the egg yolks.
6. Fold in melted, but not hot, butter. Avoid over mixing so the mixture will not deflate.
7.. Fold in the whipped egg whites gradually, in about 3 to 4 batches into the egg yolk-almond mixture.
8. Pour into prepared trays lined with wax paper and greased with butter.
9. Bake at 170 C for 12 to 15 minutes until firm but not crisp.

Now that you know how to make tea- infused ganache and sponge, you may work on it and create your own dessert. Go on and be creative:) There are a lot of nice flavor concepts like:

Green tea + Dark Chocolate + Coffee + Something crisp

How about a Green tea Joconde with Coffee Mousse, Dark Chocolate Ganache then Rice crispies?:)

Earl grey + Honey + Lemon + Something nutty

How about Earl grey brulee, then substitute honey instead of sugar, add in lemon zest and pair with salty-roasted almonds? :)

Lavander Ganache + Vanilla + Strawberry + Cream

How about a Yellow Chiffon cake, with Lavander ganache, fresh strawberry slices then dallop of whipped cream? :)

There are more more more ways no? Until my next entry and Happy baking! :)

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