CR-001Royal milk tea pastry creamComponent card · 8 × 5 in
Rev 012026-09-26Card
Royal milk tea pastry cream
Yield ≈ 820 g·Keeps 3 days, 4 °C·Basis % · milk + cream = 100·Contains Milk · Egg·Source House formula · Original
| Ingredient | % | Grams | |
|---|---|---|---|
| Water · boiling | 10.9 | 60 | |
| Assam · broken leaf | 2.9 | 16 | |
| Whole milk | 81.8 | 450 | |
| Heavy cream | 18.2 | 100 | |
| Egg yolks · ≈ 6 | 20.0 | 110 | |
| Sugar | 10.0 | 55 | |
| Light brown sugar | 7.3 | 40 | |
| Cornstarch | 8.2 | 45 | |
| Fine salt | 0.4 | 2 | |
| Unsalted butter · cold | 7.3 | 40 | |
| Total in | 166.9 | 918 |
Method
- 1
Bloom. Boil the water, add the tea; simmer until the leaves open.
2 min
Low simmer - 2
Infuse. Add milk and cream. Heat to steaming, then off heat, lid on.
10 min
85 °C - 3
Strain. Fine sieve; press the leaves hard. Weigh; top up with milk to 550 g.
—
550 g - 4
Cook. Whisk yolks, sugars, starch, salt; temper. Whisk over heat; boil 1 min.
3–4 min
Boiling - 5
Finish. Off heat, whisk in butter. Sieve into a tray, film on the surface, chill.
Until cold
2–4 h, 4 °C
Leaves hold back ≈ 50 g; the top-up milk puts it back. Boil a full minute or it thins overnight. Used in PA-004.