Earl Grey shortcake with Earl grey ganache is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Earl Grey Short Cake 15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc) Earl Grey Genoise: Pls, refer to the following link. Earl Grey Syrup: – Water 85g – Sugar 35g – Earl grey leaves 1g – Cointreau 3g (optional but recommended)
Earl Grey Whipped Cream: – Heavy Cream (a) 80g – Earl Grey Tea Leaves 7g – Heavy Cream (b) 375g – Sugar 38g – Cointreau (orange liquor) 4g (optional but recommended)
Orange Peel (optional but recommended): I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer) Earl Grey Milk Ganache: – Milk Couverture Chocolate 25g – Heavy Cream 25g – Earl Grey Tea leaves 2g
Putting things together: Please, refer to the video for this. Earl Grey Syrup: Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.
Earl Grey Whipped Cream: 1. Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge. 2. Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g of icing, and 120g of piping cream.
Earl Grey Milk Ganache: 1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. 2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃. 3. Use this ganache at around 25℃
How to store: Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.