Peter Greweling

Chai Tigers

Preparation info
  • Yield:

    120 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 180

Method

  1. Combine the cream, tea blend, and the vanilla bean and its seeds in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused the cream through premoistened cheesecloth. Wring the tea solids and vanilla bean in the cheesecloth to extract the maximum amount of liquid possible.
  3. Return the cream to