Home Recipes Thai Milk Tea

Thai Milk Tea

Made by Chef Loi Ming Ai

Desserts Viennoiserie Beverages

photo1 | Debic

Ingredients

For 36 servings

Caramel Biscuit

73 g Hazelnut Powder

22 g Almond Powder

2.5 g Norohy Vanilla Powder

46 g Whole Egg

15 g Egg Yolk

34 g Trehalose

1 g Sea Salt

79 g Debic Butter

46 g Flour

2.5 g Baking Powder

109 g Egg White

76 g Caramel Powder

24.5 g Caster Sugar

Nougatine Croustillant

86 g Valrhona Caramelia 36%

39 g Hazelnut Praline

22 g Valrhona Beurre de Cacao

13 g Debic Butter

1.5 g Vanilla Powder

0.5 g Sea Salt

80 g Feuilletine

25 g Nougatine

Nougatine

143 g Caster Sugar

178.5 g Glucose Syrup

9 g Water

151.5 g Almond Nib

18 g Debic Butter

Caramel Moelleux

100 g Glucose Syrup

141 g Caster Sugar (1)

2.5 g Ingredium Pectin NHX

15 g Caster Sugar (2)

253 g Debic Stand & Overrun

1 g / 2 nos Norohy Vanilal Pod

2.5 g Sea Salt

79 g Debic Butter

Hazelnut Praline

200 g Caster Sugar

50 g Water

150 g Whole Hazelnut

150 g Whole Almond

1 nos Norohy Vanilla Pod

2 g Sea Salt

Caramel Powder

333.5 g Caster Sugar

166.5 g Glucose Syrup

TMT Diplomat

557 g Milk

75 g Thai Milk Tea Leaf

1 nos Norohy Vanilla Pod

178 g Egg Yolk

119 g Caramel Powder

37 g Trehalose

1 g Sea Salt

35 g Ingredium Warmtex

58 g Gelatin Mass

133 g Valrhona Caramelia 36%

892 g Debic Stand & Overrun

Whipped TMT Caramelia 36% Ganache

167 g Milk

20 g Thai Milk Tea Leaf

18 g Glucose Syrup

18 g Inverted Sugar

240 g Valrhona Caramelia 36%

333 g Debic Stand & Overrun

Cocoa Glaze

328 g Valrhona Absolu Cristal Glaze

33 g Water

39 g Valrhona Caraibe 66%

Preparation

Caramel Powder

Caramelize sugar and glucose syrup together in a saucepan. Spread on a silpat. Once it has cools down, blend in a Robot Coupe into powder.

Caramel Biscuit

Roast the nut powders at 150˚C for 20 minutes. Paddle the roasted nut powders, vanilla powder, whole eggs, egg yolks, trehalose and sea salt together in a mixing bowl until well combined, then add in boiling butter. Gently fold the mediumpeaked meringue into the nut mixture, followed by the sifted flour and baking powder.

Nougatine Croustillant

Blend the melted couverture, hazelnut praline, melted cocoa butter, butter, vanilla powder and sea salt together in a bowl with a Micromix. Then fold in feuilletine and nougatine. Spread evenly into a rectangle ring (25cm x 25cm) and freeze.

Nougatine

Roast the almond nibs at 150˚C for 15 minutes. Caramelize sugar, glucose syrup and water together in a saucepan, then stir in almond nibs and followed by butter. Spread on a silpat. Once it has cools down, blend in a Robot Coupe into powder.

Cocoa Glaze

Bring the absolu cristal glaze and water to boil in a saucepan. Add in couverture and emulsify well.

TMT Diplomat

Infuse Thai milk tea leaves into hot milk for 2 hours. Strain out the tea leaves. Make a crème patisserie with Thai milk tea infusion, vanilla bean, egg yolk, caramel powder, sea salt and warmtex in a saucepan. Add in gelatin mass and emulsify well with mascarpone. Cool down the mixture to 40˚C before folding in whipped cream

Caramel Moelleux

Mix pectin and sugar (2) together in a bowl. Warm the whipping cream, vanilla bean and sea salt together in a saucepan to 45˚C, whisk in pectin mixture and keep aside. Caramelize the glucose syrup and sugar (1) together in a saucepan, then deglaze with cream mixture and bring to a boil. Stop cooking when the mixture has reached 455g. Cool down the mixture to 70˚C, add in butter and emulsify well with a Micromix.

New Group

Hazelnut Praline

Cook the sugar and water together in a saucepan to 121˚C, then remove from heat. Add in nuts and stir rapidly to coat the nuts completely in crystallized syrup. Proceed to caramelize the crystalline sugar on low heat. Add in vanilla bean. Spread onto a Silpat and leave to cool before blending into liquid paste. Preserve in the chiller for later use.

Desserts Viennoiserie Beverages

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