Yeast pastry with black tea cream and choux pastry topping<\/p>\n
pieces of 75 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 190 minutes","ruhezeit_label":"Rest period","ruhezeit":"18\u201319 hours","backzeit_label":"Baking time brioches","backzeit":"10\u201312 minutes\/200\u00b0C dropping","optional_label":"Baking time choux pastry","optional":"12\u201315 minutes\/210\u00b0C dropping"},"nahrwerte":{"energiewert":"1'199 kJ\/287 kcal; ","fett":"15 g, of which saturated 8.6 g;","kohlenhydrate":"31 g, of which sugars 13.7 g;","eiweiss":"5.7 g; salt 0.6 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Brioche dough","rez_infos":[{"rez_weight":"5000","rez_weight_unit":"g","rez_value":"
long-fermented brioche dough, ready for processing<\/p>\n
milk<\/p>\n"},{"rez_weight":"400","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"},{"rez_weight":"800","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"1160","rez_weight_unit":"g","rez_value":"
eggs<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"330","rez_weight_unit":"g","rez_value":"
egg wash (for brushing)<\/p>\n"}],"bottom_description":""},{"rez_heading":"Black tea diplomat cream","rez_infos":[{"rez_weight":"1650","rez_weight_unit":"g","rez_value":"
milk (1)<\/p>\n"},{"rez_weight":"500","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"
black tea<\/p>\n"},{"rez_weight":"400","rez_weight_unit":"g","rez_value":"
milk (2)<\/p>\n"},{"rez_weight":"240","rez_weight_unit":"g","rez_value":"
vanilla custard powder<\/p>\n"},{"rez_weight":"1320","rez_weight_unit":"g","rez_value":"
cream, whipped<\/p>\n"}],"bottom_description":""},{"rez_heading":"Caramel for drizzling","rez_infos":[{"rez_weight":"900","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Choux pastry","hers_description":"
Bring the milk and butter to a boil. Add the flour all at once and stir constantly over ~80\u00b0C until you get a smooth, dry paste.<\/p>\n
Whisk the eggs with the salt. Gradually incorporate the egg mixture into the choux paste, a little at a time, until a smooth, pipeable dough is achieved.<\/p>\n","hers_images":false},{"hers_heading":"Black tea diplomat cream","hers_description":"
Bring the milk (1) to a boil with the sugar and black tea. Let steep for 5-7 minutes, then strain. Bring the flavored liquid to a boil again.<\/p>\n
Mix the milk (2) with the vanilla custard powder until smooth. Add to the boiling tea liquid and stir until it thickens into a cream.<\/p>\n
Cool the cream quickly on a sanitized tray.<\/p>\n
Once cooled, smooth the cream and gently fold in the whipped cream.<\/p>\n","hers_images":false},{"hers_heading":"Caramel for drizzling","hers_description":"
Slowly melt the sugar in a copper pan over medium heat until it becomes a light caramel.<\/p>\n","hers_images":false},{"hers_heading":"Brioche hearts","hers_description":"
Weigh the brioche dough into portions of 1’660 g each. Shape into rectangles and press slightly flat. Cover and let rest in the fridge for 30\u201345 minutes.<\/p>\n
Roll the well-chilled dough to 2.5 mm thickness. Let it rest in the freezer at -18\u00b0C for another 30\u201345 minutes.<\/p>\n
Cut out hearts with a heart-shaped pastry cutter (7\u20138 cm high). Place the dough hearts on trays lined with silicone paper. Cover and leave to proof well.<\/p>\n
Brush the proofed doughs with egg wash. Load into a mild oven. After 3 minutes, steam and bake the hearts until golden brown.<\/p>\n","hers_images":[{"hers_image":15582}]},{"hers_heading":"Choux pastry hearts","hers_description":"
Fill the prepared choux pastry into a piping bag with a medium sized nozzle. Pipe hearts about 6 cm high (~20 g each) onto silicone-lined trays, spacing them apart. Brush the surface lightly with egg wash.<\/p>\n
Bake in a pre-steamed oven. During the second half of baking, slightly open the vent and continue baking until golden brown.<\/p>\n","hers_images":[{"hers_image":15583}]},{"hers_heading":"Cream filling and finishing","hers_description":"
Trim the bottoms of the cooled choux pastry hearts. Pipe ~25 g of black tea diplomat cream into each hollow.<\/p>\n
Place the filled choux hearts on the cooled brioche hearts.<\/p>\n
Drizzle the tops with the light caramel.<\/p>\n
Tip: For Valentine’s Day, the sweet tea hearts can also be garnished with a small marzipan rose.<\/p>\n","hers_images":[{"hers_image":15584}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n