Hello again! It's been a while. Lately I've been failing my baking attempts, hence the absence. Today we have black sesame milk tea puffs. Enjoy!

For the black sesame cream, gelatin + water is optional but helps prevent leaking. You can use store bought black sesame paste/butter if you want to save time.

Music:
Oakwood Station - That's How I Like It
Music from Epidemic Sound
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email: thesugarhideoutinquiry@gmail.com

Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6

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▶Ingredients:
Yield: 12 cream puffs

Black Sesame Paste
80g (½ cup) black sesame seeds
14g (1 tbsp.) vegetable oil

Black Sesame Craquelin
50g (¼ cup) sugar
20g (1⅓ tbsp.) black sesame paste
30g (2 tbsp. + ½ tsp.) butter, softened
45g (⅓ cup + ½ tsp.) all purpose flour

Choux Pastry
120g (½ cup) water
1.5g (¼ tsp.) salt
60g (¼ cup + ½ tsp.) unsalted butter
70g (½ cup + 2 tsp.) all purpose flour
110g (2 large) eggs

Bake 400F 10 minutes, 350F 20 minutes or until choux is golden brown.
After baking, turn off oven and leave inside 20 minutes with the door slightly open.
Remove from oven, cool on rack.

Milk Tea Cream
210g (¾ cup + 2 tbsp.) milk
12g (¼ cup) black tea
2 large egg yolks
40g (3⅓ tbsp.) sugar
15g (2 tbsp.) cornstarch
10g (2 tsp.) unsalted butter
140g (½ cup + 1⅔ tbsp.) cream

Black Sesame Whipped Cream
40g (2⅔ tbsp.) cold water
6g (2 tsp.) gelatin
560g (2⅓ cups) whipping cream
65g (½ cup + 2 tsp.) icing sugar
60g (¼ cup) black sesame paste
*gelatin + water is optional

Garnish
Edible gold
Black sesame seeds, toasted

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