Mouthwatering Earl Grey shortcake with Earl grey ganache

Instructions

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℃