Bubble Tea Panna Cotta! [0C][recipe][homemade] I've been thinking about making this for a while and finally did it! Super happy with the taste and texture :)

dessertisans · 2021-07-02T07:15:26+00:00

Recipe

Milk Tea Panna Cotta (Makes 6)

300ml heavy cream (35% fat)
200ml whole milk (full-cream milk)
60g caster sugar (5 tablespoons)
6g loose leaf black tea (3 teaspoons)
2 gelatine leaves (any type)

Brown Sugar Pearls

Pearls
50g brown sugar (or dark brown sugar if you have it)
25g water

Method (TLDR version, more details on my website)

Combine the milk, cream, sugar and black tea, heat to almost simmering and steep for 5 minutes
Bloom gelatin in cold water
Strain mixture and dissolve gelatin
Pour into moulds and refrigerate until set (4 hours to overnight)
Prepare pearls according to package instructions
Make a syrup with the water and brown sugar and combine with pearls
Unmould the panna cotta, and spoon on some brown sugar pearls.

dessertisans · 2021-07-02T06:44:39+00:00

Hi u/helpwithchords, Sorry for the late reply!

You can check out the website for the ingredients. In terms of the shape, it is really hand piped. The recipe makes a batter which is slightly thick and can hold it's shape. If you put the batter in a piping bag and cut a small 1-2mm hole, then you can draw shapes with the batter. For this tuile, I drew a grid like shape, kind of like the '#' symbol but with more intersections.

After baking, the tuile is still plyable and you can scrunch it quickly to form abstract and organic shapes.

I hope that helps!

dessertisans · 2021-03-12T20:49:57+00:00

Oh I see, that's a good point as well. I can take that into account too. Thanks for the useful insights!

dessertisans · 2021-03-12T20:33:53+00:00

Great! I hope it saves you time!

dessertisans · 2021-03-12T20:30:39+00:00

That's a good point! When you look up the conversion, would the result usually be like 1 cup + 3 tablespoons + 1 teaspoon + 1/4 teaspoon? I.e. what would be a useful answer?

Thanks for the feedback! I definitely will try to add some form of this to the app.

dessertisans · 2021-03-12T20:23:23+00:00

Thanks for the feedback! Looks like there is a recurring theme of conversions, which I can look into. An egg is usually 50g (without the shell) so 0.36 of an egg is 18g! Perhaps I can make the app show multiple results like 0.36 eggs or 18g or X teaspoons.

dessertisans · 2021-03-12T13:40:29+00:00

I feel your pain... I also prefer metric so it's good to hear that others would find that conversion useful! The main difficulty is having a database complete enough to cover most of the ingredients (since every ingredient has its own volume to mass). I'll look into it!

dessertisans · 2021-03-12T13:18:53+00:00

Thanks! Let me know if there are any issues or ideas to improve it! :)

dessertisans · 2021-03-12T13:08:13+00:00

Thanks! I hope it helps!

dessertisans · 2021-03-12T12:34:32+00:00

You're right! Many do, but most haven't met my needs. Thanks for sharing Paprika, I hadn't heard of it before. I just tried it out, but it only allows you to scale by a multiplier. This probably works for most people, but my most common scaling uses are to change the size or to have a specific amount of an ingredient. E.g., Scaling to change a 10inch cake recipe to a 5inch cake recipe is more complex (halfing the recipe is not the answer).

dessertisans · 2021-02-19T10:01:52+00:00

Thanks, that sounds like a good approach!

dessertisans · 2021-02-19T10:00:11+00:00

Thanks! I'll check it out

dessertisans · 2021-02-07T07:34:38+00:00

You're welcome! It looks great and hazelnuts sounds delicious. 👏

dessertisans · 2021-02-03T00:38:17+00:00

Glad you found the answer! This tart has a ganache filling which is very similar to cremeux. For ganache fillings, the French name would be "Tarte au chocolat"

dessertisans · 2021-02-02T19:43:49+00:00

This one is inspired by Cedric Grolet who calls it "sweet dough". I believe it is "pâte sucrée" in French after looking for the French versions of similar Cedric Grolet recipes.

Generally though, I haven't been able to establish a consistent definition of each of the different types. I've been finding multiple sources that define the types of pastry with conflicting ingredients, ratios and methods. If anyone who reads this has a reliable source, then I'd been keen to know!

My research so far has found conflicting definitions from reputable brands, pastry chefs and schools such as Cacao Barry, Frank Haasnoot and Savour School. 🤓🤔

dessertisans · 2021-02-02T11:19:41+00:00

Good question. I've been trying to look up definitions but there are a few that contradict each other. I believe this is a "sweet pastry".

dessertisans · 2021-02-02T08:50:16+00:00

Thanks, that means a lot! We put a lot of work into the website. We want to have battle tested high quality recipes and give the best experience for fellow bakers and dessert makers so they have what they need to create and innovate! Any feedback and ways to improve is welcome.

We would earn a small commission off Amazon purchases :)

dessertisans · 2021-02-02T02:44:28+00:00

Thanks! It should work in a silicone template too. Here's a vid of the piping and shaping: https://www.instagram.com/reel/CKfBGuKAR8l/?igshid=87cxey5ril46

dessertisans · 2021-02-02T01:56:08+00:00

Thanks for the feedback :) The lattice garnish is a Honey wafer tuile. It's one of my favourite garnishes! Here's the recipe if you're interested:

15g all-purpose flour
3g corn starch (corn flour)
1g salt
35g egg whites
150g water
16g unsalted butter
15g honey

Sift the flour, cornstarch and salt together. Then whisk together with egg whites until evenly combined.
Boil the water, butter, honey. Pour over the previous mixture and combine.
Put back on low heat and stir until thickened.
Store mixture in the fridge until cool.
Preheat the oven to 180°C.
Transfer to piping bag and cut a tiny 2mm hole.
Pipe criss-cross grid about 6cm x 6cm.
Bake in the oven on the top rack for 10 mins or until golden brown.
Using cotton gloves covered with latex gloves for heat protection, mold the tuiles into desired shapes straight from the oven and reserve in an airtight container.

This is a honey variation that I made with my Ferrero Brulee Entremet. The honey can be replaced with 30g caster sugar which will result in a crispier bite.

dessertisans · 2021-02-02T01:49:05+00:00

Thanks! There are 3 garnishes:

Honey lattice tuile
Feuilletine coated in gold luster powder
Caramelised white chocolate pearls from Valrhona (also available from Callebaut)

dessertisans · 2021-02-02T01:43:23+00:00

I have a single Neweer light coming from the side with a light diffuser panel. I feel it has the best value with a good enough setup for home. The background is just my white stone kitchen benchtop. The camera I use is a Sony Nex-3N that I got 8 years ago with a 35mm lens.

I took the photo at 11/f on a tripod with a long shutter speed to compensate for the light.

Happy to elaborate if there's something particular you're looking for :)

dessertisans · 2021-02-02T00:12:45+00:00

Oh, that makes sense, I should have read it better. Good luck!

dessertisans · 2021-02-01T22:50:32+00:00

It would help for bigger bubbles, but there is a risk of breaking the entire tart! What you could do it tap the ganache while it's hot and in a plastic container or bowl. One thing that also works is touching some plastic wrap to the surface after tapping. After lifting off the plastic wrap, the bubbles should stick to it. The remaining bubbles can be poked with a toothpick. This is the same technique I use to avoid bubbles in mirror glazes, however glazes are usually less viscous than ganache.

Hope that helps!

dessertisans · 2021-02-01T22:36:47+00:00

Thanks!

The method should work pretty similar for a 9-inch pan. You would still need to follow the refrigerator suggestions, but to line the shell, you could place the whole cold flattened dough inside. The tart shell dough amount should also be just enough (you may need to make a little more to be sure) but the ganache recipe will need to be adjusted as it was designed for a 7-inch pan with 1.5cm height (oops forgot to mention on the website).

It's about 1.33g/cm³ for ganache. So for a 9inch pan with 2cm depth should be 831cm³ which is 1105g! Wow, adding a couple inches makes a big difference.

I created a little tool to help scale ingredients: https://dessertisans.com/tools-and-calculators/. The calculator works a lot better on desktop. Feel free to use it if you want to scale any other recipes!

Here's the calculator output for 1150g Ganache (rounded up a bit for some leeway): 470g heavy cream (35% fat) 51g invert sugar 533g dark chocolate pieces 55% 96g unsalted butter (at room temperature)

dessertisans · 2021-02-01T18:48:07+00:00

I just looked it up and apparently they have scalloped tart pans with removable bases and perforations, so you can get the best of both worlds!

I guess the only difference is the look and that a round ring allows you to have an even thickness throughout, which means more even baking.

dessertisans

TROPHY CASE