Golden Masala by Shimrit Druskin

Pastry Chef & Owner, Understanding Pastry – School of Pastry Arts

Inspired by the aromas of Indian Masala Chai and the tropical sweetness of flavors from Thailand, this entremet combines multiple textures: airy Masala Chai mousse, a choux puff with crumble topping, banana ganache and cinnamon sablé.

Yield: 8 servings

Choux Streusel

Yield: approximately 10 pieces

• 20 g granulated sugar
• 20 g all-purpose flour
• 20 g unsalted butter, cold, cut into small cubes

1. Mix the sugar and flour in a food processor.
2. Add the butter cubes and pulse until a fine, uniform dough forms.
3. Roll the dough between two sheets of parchment paper to a thickness of 0.04 – 0.06 inches (1 – 1.5 mm).
4. Freeze on a flat tray, still between parchment, for at least 1 hour.

Choux Pastry

Yield: approximately 15 choux puffs

• 53 g whole milk
• 53 g water
• 56 g unsalted butter, cold, cut into small cubes
• 8 g granulated sugar
• 3 g sea salt
• 66 g all-purpose flour
• 114 g whole eggs, lightly beaten

1. In a saucepan, combine the milk, water, butter, sugar and salt.
2. Heat to a boil, stirring to melt the butter.
3. Remove from the heat; add the flour all at once and stir vigorously until the dough forms a ball.
4. Return to medium heat and cook, stirring, for 2–3 minutes until the dough emits a light sizzling sound.
5. Transfer to a stand mixer fitted with the paddle attachment and mix on medium speed for about 8 minutes, until the bowl is no longer warm.
6. Gradually add the eggs in small additions, mixing well after each addition. Scrape the bowl as needed.
7. To determine if the pâte à choux is ready, draw a finger through the dough. The line should close in approximately three seconds. Adjust with more egg (if too dry) or fresh dough* (if too loose).
8. Pipe 0.8-inch (2 cm) rounds onto a silicone mat using a 0.4-inch (1 cm) plain nozzle.
9. Cut 1.2-inch (3 cm) discs of the frozen Choux Streusel and place a disc on top of each piped choux.
10. Bake at 350°F (175°C), with fan, for 22 minutes.
11. Reduce the oven temperature to 250°F (120°C) and continue baking for an additional 10 minutes.
12. Allow to cool.
13.  Pierce a 0.2-inch (0.5 cm) hole in the base of each puff for filling.
    

• Make a new batch of dough and add small pieces of it to the dough in the mixer, mixing briefly after each addition. Repeat until the dough is the proper consistency.

Cinnamon Sable

• 108 g all-purpose flour
• 7 g ground cinnamon
• 20 g confectioner’s sugar
• 17 g egg yolk
• 5 g water
• 50 g unsalted butter, cold, cut into small cubes

1. Combine the flour, cinnamon and confectioner’s sugar.
2. Whisk the egg yolk with the water.
3. Pulse the dry mixture with the butter in a food processor until fine crumbs form.
4. Add the egg mixture and pulse briefly until the dough just comes together.
5. Roll between parchment to 0.11 inch (3 mm) thickness.
6. Freeze for at least 1 hour.
7. Cut 3.14-inch (8 cm) flower shapes using a fluted cutter (approximately 14 grams each).
8. Bake from frozen between silicone mats at 340°F (170°C), fan on, for 22 minutes.
9. Cool completely.

Banana Ganache

• 50 g granulated sugar
• 15 g water
• 30 g unsalted butter
• 100 g ripe banana, sliced
• 50 g white chocolate

1. Cook the sugar and water to a dark caramel.
2. Stir in the butter.
3. Add the banana slices and cook until softened.
4. Pour the hot mixture over the white chocolate and blend until smooth.
5. Transfer to a piping bag (no tip).
6. Chill for 40 minutes to set.
7. Keep refrigerated until ready to fill the choux.

Masala Pastry Cream

• 133 g whole milk
• 1 bag Masala Chai tea
• 33 g egg yolks
• 33 g granulated sugar
• 13 g cornstarch

1. Remove approximately two tablespoons of the milk and set aside.
2. Heat the remaining milk with the contents of the tea bag until just boiling, and remove from the heat.
3. Whisk the reserved milk with the yolks, sugar and cornstarch.
4. Temper the yolk mixture with one-third of the hot infused milk, whisking constantly.
5. Return the yolk mixture to the saucepan.
6. Cook over medium heat, whisking until the milk is thick and smooth.
7. Transfer to a bowl and cover with plastic wrap that touches the surface.
8. Chill for at least one hour until the mixture reaches 79–90°F (26–32°C).

Masala Diplomat Cream

• 3.5 g gelatin sheets, 250 bloom
• 20 g cold water
• 170 g heavy cream, 38-42% fat
• 170 g prepared Masala Pastry Cream

1. Bloom the gelatin in cold water for 5 minutes.
2. Whip the cream to soft peaks and reserve in the refrigerator.
3. Gently melt the gelatin in the microwave.
4. Whisk the pastry cream until smooth.
5. Whisk the melted gelatin into the pastry cream.
6. Fold in the whipped cream in two additions.
7. Transfer to a piping bag (no tip).

Golden Glaze

(For frozen, assembled desserts only)

• 136 g water, divided
• 6 g gelatin sheets, 250 bloom
• 37 g milk powder
• 120 g heavy cream
• 60 g glucose syrup
• 180 g granulated sugar
• Gel food coloring: 4–5 drops lemon yellow, 1 drop red

1. Bloom the gelatin in 36 g of the cold water for five minutes.
2. Mix the milk powder with 45 g of the water and set aside.
3. Bring the cream and glucose to a simmer.
4. Cook the remaining 55 g of water and the sugar to 250°F (121°C).
5. Slowly whisk the syrup into the hot cream mixture.
6. Stir in the dissolved milk powder and the bloomed gelatin.
7. Blend with an immersion blender.
8. Add the food coloring and blend until evenly mixed.
9. Use the glaze at 70–72°F (21–22°C).

Masala Whipped Cream

• 3.5 g gelatin sheets, 250 bloom
• 20 g water, cold
• 250 g heavy cream, 38–42% fat
• 25 g confectioner’s sugar
• 1 bag Masala Chai tea

1. Bloom the gelatin in cold water for 5 minutes.
2. Gently melt the gelatin in the microwave.
3. Whip the cream, sugar and the contents of the tea bag to medium peaks.
4. With the mixer on low, slowly stream in the melted gelatin.
5. Transfer to a piping bag fitted with a medium star tip (e.g., Wilton 1M).

Assembly

Equipment

• Silikomart® SF163 (8 servings) or 2.36-inch (6 cm) half-sphere molds.
• Baking tray wrapped in plastic wrap
• Wire rack set over wrapped tray
• 2 palette knives

Preparation

1. Fill the choux puffs with the Banana Ganache.
2. Pipe the diplomat cream into each half-sphere cavity, filling them 1/3 of the way.
3. Spread the diplomat cream evenly to coat the bottom and sides of the mold cavities, leaving a hollow center.
4. Place a filled choux upside down in each cavity.
5. Fill the mold to the top with the diplomat cream and smooth the surface.
6. Cover and freeze overnight.
7. Unmold the frozen entremets onto a rack.
8. Glaze from center outward with the Golden Glaze at 70–72°F (21–22°C).
9. Remove any excess glaze
10. Transfer each of the glazed desserts onto a Cinnamon Sablé flower base.

Plating

• Caramelized pecan pieces

1. Pipe a ring of the Masala Whipped Cream on top of each entremet.
2. Fill the center of each ring with banana ganache.
3. Sprinkle with sablé crumbs and caramelized pecan pieces.
4. Insert a curved sablé shard upright as a garnish.
5. Refrigerate for 30 minutes before serving to allow the textures to balance.

Photos by Ofir Avrahamov

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)