With Earl Grey syrup
Making the fondant
Making the chocolate-tea streusel
Preparing the tea syrup
- 4 1/4 ounces light brown sugar (120 g)
- 1 1/4 teaspoons Earl Grey (5 g)
- 6 3/4 tablespoons water (10 cl)
Step 1: Making the fondant
Bring 2 cups (50 cl) heavy cream to a boil. Add tea. Let steep until the mixture cools down.
Prepare the ganache: break the milk couverture and the dark couverture into small pieces. Strain the tea-flavored cream through a chinois. Bring to a boil and pour over the chocolate pieces. Mix well.
Beat the remaining 2 cups (50 cl) heavy cream. Prepare the pâte à bombe: cook the sugar to 250°F (121°C). Beat the egg yolks using an electric mixer, then drizzle in the boiling hot syrup, while beating continuously. Emulsify well. Let cool.
Mix the ganache with some of the whipped cream. Mix the remaining whipped cream together with the pâte à bombe. Then combine the ganache and the pâte à bombe.
Transfer the mixture to a pan, 1 inch (2.5 cm) tall. Leave to chill.
Step 2: Making the chocolate-tea streusel
Mix butter, sugar, flour, cocoa, and crushed tea leaves. Crumble the mixture onto a baking sheet. Let dry for 24 hours at room temperature.
Bake in a 340°F (170°C) convection oven until golden. Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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