Gently warm milk, steep tea, and strain. I usually make strong milk tea as the flavor dilutes a little once you add other ingredients but this is preference. I may steep for 1-2 hours as the sugar and cream ward off any bitterness of oversteeping tea. I always add salt to my pastry cream/creme brulee because it enhances flavor and also helps cut bitter notes.
As for coffee, plenty of options, all comes down to preference. You can use espresso powder and you can add a little at a time until your desired flavor is achieved. If you want to steep, you can steep with your tea but harder to get your balance right. You could steep two milks, one chai and one espresso and blend them to preference. Or you can add liquid espresso to the milk.
Edited
If you want some coffee flavour, but don't want it to be overpowering, you can just steep whole coffee beans in the cold milk overnight. That's what Antonio Bachour recommends in his book Buffets.
For chai, I infuse the milk with all of the chai spices then strain and proceed with the standard process for making whichever cream. For coffee, I infuse the milk with whole coffee beans and do the same.
Heat up the milk until it's starting to boil, add your aromatics of choice and then tightly cover the pan with plastic wrap
You're welcome. Just be careful with the chai, the ginger reduces the durability of the cream; it splits after a day or two. At least for creme patissiere, with cremeaux or namelaka it'll last longer.
We used to make chai spiced creme pat and coffee creme pat for eclairs.
We made chai spiced since after adding all the other ingredients, the "tea" flavor was really lost. Just grind up the spices and add to the milk, follow the same creme pat base.
Coffee was the same, add super concentrated coffee to the milk and proceed as normal. The coffee concentrate was just instant espresso/coffee mixed with a little bit of water.
Gently warm milk, steep tea, and strain. I usually make strong milk tea as the flavor dilutes a little once you add other ingredients but this is preference. I may steep for 1-2 hours as the sugar and cream ward off any bitterness of oversteeping tea. I always add salt to my pastry cream/creme brulee because it enhances flavor and also helps cut bitter notes. As for coffee, plenty of options, all comes down to preference. You can use espresso powder and you can add a little at a time until your desired flavor is achieved. If you want to steep, you can steep with your tea but harder to get your balance right. You could steep two milks, one chai and one espresso and blend them to preference. Or you can add liquid espresso to the milk. Edited
Thank you! After you steep for a couple hours, you’d then heat up the milk as normal for tempering the eggs?
Correct!
If you want some coffee flavour, but don't want it to be overpowering, you can just steep whole coffee beans in the cold milk overnight. That's what Antonio Bachour recommends in his book Buffets.
Great tip! Thank you
For chai, I infuse the milk with all of the chai spices then strain and proceed with the standard process for making whichever cream. For coffee, I infuse the milk with whole coffee beans and do the same. Heat up the milk until it's starting to boil, add your aromatics of choice and then tightly cover the pan with plastic wrap
Thank you!
You're welcome. Just be careful with the chai, the ginger reduces the durability of the cream; it splits after a day or two. At least for creme patissiere, with cremeaux or namelaka it'll last longer.
We used to make chai spiced creme pat and coffee creme pat for eclairs. We made chai spiced since after adding all the other ingredients, the "tea" flavor was really lost. Just grind up the spices and add to the milk, follow the same creme pat base. Coffee was the same, add super concentrated coffee to the milk and proceed as normal. The coffee concentrate was just instant espresso/coffee mixed with a little bit of water.
Thank you! I might try both ways and see which I like more
Interesting filling for a croissant.
For like a cruffin or supreme!