Thai milk tea ermine cream is a cream which blended Thai milk tea roux with butter cream. It is more stable in room temperature than fresh cream and can take in almost any flavour. And most importantly, it contains less fat than pure butter cream :)
Ingredients10g All purpose flour
80g Thai tea
20g condensed milk
80g salted butter
10g icing sugar
Directions1. Prepare Thai tea by steeping 2 Thai teabags, about 5g each, in 180g of hot water for about 15 minutes. Collect 80g of Thai tea for later use.
2. Combine all purpose flour, Thai tea and condensed milk in a heat resistant cup. Stir the mixture over low heat till the mixture thickens.
The mixture or Thai tea roux will thicken further after cooling down.
3. Cover with a food wrap to prevent the surface from drying up.
4. Keep the Thai tea roux in the fridge after it has cooled to room temperature.
5. Whip softened butter with icing sugar till light and fluffy.
Mix in about 1 tsp of cold milk, and continue to cream till smooth.
6. Gradually blend in the cold Thai tea roux.
7. Transfer the Thai tea ermine cream to a piping bag fitted with a nozzle for use later. Keep the ermine cream in the fridge if not in use immediately.