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Ingredients

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Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 14.0 g
  • Milk 500.0 ml
  • Sugar 120.0 g
  • Salt 1.0 g
  • Egg yolks 3.0 pc
  • Egg 1.0 pc
  • Butter 30.0 g
  • Vanilla extract / essence 7.5 ml
  • Eggs (beaten) 1.0 pc
  • Garnish Choclolate Shards
  • Cornflour 20.0 g
  • Puff pastry (pre-prepared) 600.0 g

Crunchy pieces of pastry, sandwiched together with rich and nutty Rooibos-infused crème, and garnished with chocolate shards.  

 

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Preparation

  1. Method:

    • Pre-heat the oven to 180 °C.
    • On a low heat, steep 7 Joko Rooibos teabags in milk for 15 minutes. Remove from heat, strain and return to heat, bring to the boil.
    • Mix the rest of the ingredients (up to and including vanilla essence) together and slowly add in some of the hot milk to temper it. Slowly add the egg mixture to the pot with the milk, return to heat and bring to the boil while whisking continuously. Lower heat and simmer for 10 minutes while whisking. Remove from heat and chill for an hour.
    • Cut rectangular pieces of pastry (10 cm x 4 cm), prick with a fork, brush with egg wash and bake for 10 minutes, remove and let cool.
    • Pipe Rooibos pastry crème onto the pastry base, top with another pastry piece and pipe pastry crème. Garnish with chocolate shards.
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