Exceptional Ceylon Spice Chai - Purchase 5 packs & receive a Dilmah tea set free!
Tea mocktails / Cocktails
- Ethically grown Single Origin Tea
Purchase 5 packets of Exceptional Ceylon Spice Chai and receive a Dilmah Tea Set to the value of $49.95 Free!
Our Exceptional Ceylon Spice Chai is the perfect accompaniment to your Christmas lunch or dinner.
Drink it hot or iced or try this delicious dessert recipe below!
Spice tea infused crème patisserie profiteroles
300 ml full cream milk
3 bags of Dilmah Ceylon Spice Chai tea
3 large egg yolks
50 g castor sugar
2 tbsp plain flour
2 tbsp corn flour
- In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
- Sift the plain flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.
- Meanwhile, in a saucepan, heat the milk with 3 bags of Dilmah Ceylon Spice Chai tea to just until milk starts to foam up. Discard the tea bags.
- Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg in the mixture, pour through a strainer). Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
- When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
- Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust forming. Cool to room temperature.
- Refrigerate until needed. This will keep up to 3 days if refrigerated. Whisk or stir before using to get rid of any lumps that may have formed.
Cinnamon Choux pastry:
40g butter, at room temperature, cubed
50g plain flour, sifted
1 tsp ground cinnamon
2 eggs, at room temperature
Vegetable oil, to grease
- Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
- Add the sifted flour and ground cinnamon to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.
- Set aside the mixture for 5 minutes to cool slightly.
- Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
- Preheat oven to 200°C (180°C fan-forced). Brush a baking tray with oil to lightly grease or use a silicone baking mat. Spoon approximately 20 teaspoonfuls or 10 tablespoonfuls of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm diameter plain piping nozzle to pipe the choux buns onto the baking tray.
- Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden. Remove from oven and turn the oven off. Transfer the choux buns to a wire rack to cool.
- When the choux buns are cooled carefully cut them in half and pipe the spice tea infused crème patisserie arrange on a plate and decorate with sifted cinnamon, relax and enjoy.
Serving Suggestion: Enjoy this high tea treat with a cup of Dilmah Ceylon Spice Chai tea.
*******DILMAH TEA SET CONTAINS 1 TEAPOT AND 2 CUPS AND SACUERS- WHILE STOCKS LAST!******
*****TOTAL VALUE $64.95****