Milk Tea Cones

A crunchy wafer hiding a smooth cream infused with black tea. The tea's bitterness balances the milk's sweetness for a textured dessert.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 352
• Protein: 10 g
• Carbs: 38 g
• Fat: 18 g

Ingredients

• 10 g Tea ( whole leaves )
• 250 ml Whole milk
• 80 g White sugar
• 4 piece Egg ( separated )
• 50 g Wheat flour
• 50 g Minimum butter sweet ( melted )
• 20 g Corn starch
• 10 g Ceylon Black Tea ( To achieve the characteristic bitterness of Hong Kong milk tea. )

Instructions

1. Milk Infusion

   In a saucepan, heat 250ml of whole milk with the Ceylon black tea. As soon as it simmers, turn off the heat and let it infuse for 10 minutes. The milk should take on a deep amber color and a woody aroma.

2. Preparation of the Cone Batter

   Mix 2 eggs with 50g of white sugar. Incorporate 50g of melted soft butter, then 50g of wheat flour. The batter should be smooth and fluid, without any lumps.

3. Baking and Shaping

   Place small discs of batter on a baking sheet. Bake at 180°C until the edges are golden brown. Remove and immediately roll into a cone while the batter is pliable. It hardens as it cools.

4. Making the Tea Cream

   Strain the infused milk. Reheat it with 30g of white sugar. Mix 20g of cornstarch with a little cold milk, add it to the hot mixture, and whisk until the cream heavily coats the spoon.

5. Final Plating

   Once the cream has cooled, whisk it until smooth. Fill the cones at the last minute to maintain the crispness of the wafer. The cream should be shiny and creamy.

Chef's tips

• Roll the cones as soon as they leave the oven; if the batter cools, it will snap.
• Press the tea leaves firmly when filtering to extract all the tannins.

Storage

Store empty cones in an airtight container. Once filled, consume immediately.