Jasmine Tea Cream Filled Choux Pastry With Raspberry Jam Recipe

Preparation Steps

1. 1

   Make the Choux Pastry

   In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and add flour, stirring until the mixture forms a ball. Allow to cool slightly.

2. 2

   Add Eggs

   Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

3. 3

   Pipe the Pastry

   Preheat the oven to 200°C (400°F). Pipe the dough onto a baking sheet lined with parchment paper in small mounds.

4. 4

   Bake

   Bake for 20-25 minutes until golden brown. Allow to cool completely.

5. 5

   Make the Jasmine Tea Cream

   Heat heavy cream to just below boiling, remove from heat and add jasmine tea leaves. Steep for 15 minutes, then strain out leaves.

6. 6

   Whip the Cream

   Whip the infused cream until soft peaks form, then add sugar and vanilla extract and whip until stiff peaks form.

7. 7

   Prepare Raspberry Jam

   In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the mixture thickens, about 10-15 minutes.

8. 8

   Assemble

   Once choux pastry is cool, fill with jasmine cream and top with raspberry jam.