Create some Pink Marble Yoyo's
A profiterole, cream puff, or chou à la crème, however you call it is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. Whatever the name and/or ingredients this one is SOOO beautiful a Pink - Roselle Profiteroles contribution by Lynn Sebastian in New Zealand.
When lockdown happened in March 2020 this year, we reached out to passionate cooks or anyone who had some spare time (LOL) and looking for interesting, new and yummy recipes to share with MY BLUE TEA community during this period. Lynn was one of them who put her hand up and we sent her our Superfood Powders for her to create anything to her heart's content, Well the result was spectacular and the pictures tell the story. Read about Lynn below.
* 180 grams butter, softened
* ¼ C icing sugar
* ¼ t vanilla essence
* 1½ C Standard/Plain flour
* ¼ C Horlick powder
* 1T instant coffee powder/ granules (dilute with 1T boiling hot water and
set aside to cool until required) – can use cocoa powder or Ovaltine
powder also, if desire
Note: You may need extra flour as the coffee flavoured dough will be wetter and softer once the diluted coffee been added to the dough
• 50g butter/margarine, softened
• 1T hot water
• 1t @my.blue.tea - Roselle Powder (I strongly recommend sifting)
• ½ to 1C icing sugar
1. Preheat oven to 180ºC – fan bake/ fan force. Line two baking trays with baking paper.
2. Cream the butter and icing sugar until light and fluffy and then add the vanilla.
3. Sift the flour and combine with the creamed mixture to form a soft dough.
4. Halve the dough, mix one half with the Horlick powder and the other half with the diluted coffee then combine the two different flavoured dough to create the marble effect whichever way you desire – just be careful not to overmixed the two doughs so you won’t lose the marble effect!
5. Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down either with a fork or simply with the centre on your palm.
6. Bake for 15 - 20 mins or until golden. Leave on the trays for 4 to 5 mins until they start to set then place on a wire rack to cool.
7. Mix all the icing ingredients together until light and fluffy.
8. When cookies completely cool, sandwich in pairs with the Roselle Tea Powder Butter Icing.
Enjoy your Roselle Profiteroles with any of this range of our Blue Tea - choose any one of our beautiful Blue Tea blends. Perfect in this cold weather.
This tea is almost like a love potion :) Play this tea. Pure Just Blue Tea Add water to these beautiful Blue Butterfly Pea flower tea and watch it turn blue. Add lemon and watch it turn pink or purple depending on acidity. For excitement, add white wine and see what happens. We know, friendship and love is so colourful right?
"Tropical + Native Australian Tea Blend" - an organic and natural super tea blend of rainforest and tropical flowers. This Blue Myrtle Tea has the refreshing flavour of Lemon Myrtle, the extra spice of Aniseed Myrtle and the colour changing properties of the Butterfly Pea flower.
Blue Inspiration Tea is now available with twice the anti-inflammation benefit. Butterfly Blue Pea flower & turmeric pieces combine to spice up and kick start your day.
Super relaxing organic tea to finish up your hectic day that can aid in both the ease and quality of sleep. Containing ingredients that are known to improve bedtime sleep, this sleepy tea is the perfect companion for those needing to put their feet up, keep up to date on Facebook and peacefully drift off to dream land.
Roselle Powder now comes in a new packing - 50 grams freeze dried pure Roselle goodness. Packed with Vitamin C and anti oxidants
Amazing things you can do and create with My Blue Tea's Roselle Powder and here's one "Ginseng Roselle Facemask".
If you are a skincare developer and into making healthy natural skin care - use all natural plant based colours to create your skincare; we would love to work with you. This is Roselle Ginseng Facemask by Amy, The Australian Olive Oil Soap Co.
Many thanks Lynn for these beautiful Roselle recipes and next it's "Lime Me Up" - What's that? Stay tuned and please share this beautiful recipe with friends and family.
Me Myself and Lynn
"Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌."
By: Lynn Sebastian