Up your high tea game with these tasty and trendy choux puffs filled with rooibos infused crème custard, blending airy, delicate pastry with the earthy, aromatic vibes of rooibos tea.
Make the magic happen by whipping up a classic choux dough. Think butter, water, flour, and eggs—piped into perfect rounds and baked to crispy golden perfection.
Meanwhile, steep some tea leaves like Jimmy Hendrix in creamy goodness, then blend with egg yolks and a touch of sweetener for a descendant custard. Once cooled, fill the Crème Patisserie with the rooibos custard using a piping bag, and enjoy this health-conscious treat at your next high tea.
Rooibos Infused Crème Patisserie
Course: DessertDifficulty: Medium4
servings15
minutes45
minutes300
kcal1
hourChoux Puffs with a Rooibos Crème Custard Filling
Ingredients
- Choux Pastry
1 cup water
¼ cup butter
2 tsp castor sugar
¼ tsp salt
2/3 cup cake flour
1 egg
- Laager Rooibos Crème Patisserie
4 egg yolks
60g castor sugar
25g plain flour
2 tsp cornflour
280ml milk
4 Laager Rooibos teabags
Directions
- Choux Pastry
- In a heavy base pan, bring the water, butter, salt and sugar to a simmer.
- Once the butter is melted, remove from the heat and vigorously add in the flour.
- Stir until a ball forms. Return to heat and cook for 1 to 3 minutes.
- Transfer to a mixing bowl and allow to cool.
- With a hand mixer, mix in the egg until nice and smooth.
- Pipe dough onto a baking tray lined with baking paper.
- Bake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.
- Remove from oven, leave to cool completely.
- Laager Rooibos Crème Patisserie
- Beat egg yolks and sugar for a few minutes until pale and lightly thickened.
2. Whisk in the flours.
3. Heat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.
4. Whisk the milk into the egg mix.
5. Put the whole mixture back into the saucepan, stirring consistently until thick and boiling.
6. Take the pan off the heat and cover with a plastic wrap to prevent skin from forming.
7. Pipe into the choux puffs. Enjoy!
