John Ralley from Sydney’s Textbook Boulangerie-Patisserie is famed for his flair and creativity when it comes to reinventing classic bakery items. His pearl milk tea croissants garnished with gold are one of his latest inspired creations, both intriguing and delighting customers.
About John Ralley
John’s career started in The Southern Highlands in 2002 where he completed his apprenticeship before moving to the UK to work alongside some of the best chefs and pastry chefs. Following his stint in Europe, John returned to Australia and took on head pastry chef roles at Manta and Wildfire in Sydney. John quickly became known for his flair with menu design, creativity and incorporating the fine art of sugar sculpture.
In 2011, John was selected for Team Pastry Australia and The Australian Culinary Team, he competed at the World Hospitality Championships in Dubai, placing third, and The Asian Championships in Singapore.
In 2012, John featured in Olivier Dupon’s The New Patissiers, a book which recognises 38 up and coming pastry chefs around the world.
In 2017, John was nominated for Gault & Millau Pastry Chef of the Year. He has been nominated again for the 2018 edition, with the award ceremony taking place in February 2019.
PEARL MILK TEA CROISSANTS RECIPE
WHAT YOU NEED
TO MAKE THE PEARL MILK TEA CUSTARD
10x tea bags
1 litre of milk
10 whole eggs
100g castor sugar
75g custard powder
TO MAKE THE CROISSANTS
2.7kg Bakers Flour
297g Caster Sugar
42g Salt
100g Milk Powder
75g Butter
136g Egg
1.215g iced cold water
1kg Unsalted Butter sheet (to fold in)
WHAT TO DO
TO MAKE THE PEARL MILK TEA CUSTARD
1. Infuse milk and tea for one hour
2. Boil milk tea infusion
3. Add the milk to the yolks, custard powder and sugar
4. Pour back into the pot and cook out
5. Let set over night. Add tapioca pearls
TO MAKE THE CROISSANTS
1. In a bowl knead the bakers flour, caster sugar, salt, milk powder, 75g butter, egg and water together to form the dough.
2. Placing the dough on a floured surface knead for a few minutes, then transfer the dough into a lightly floured bowl and leave it in the fridge to rest for 24 hours.
3. Slice the unsalted butter into thin strips and place them in a square on a piece of baking paper.
4. Place a second piece of baking paper on top of the butter square and using a rolling pin, roll the butter flat, trimming the edges and placing them on top as you go to create a neat square. Place to the side.
5. Take the dough out of the fridge and place on a lightly floured surface and begin to roll it out to a square larger than the butter.
6. Place the square of butter in the centre of the dough and fold each corner to envelope the butter.
7. Lightly sprinkle some flour on top and using your rolling pin, roll the dough out to a long rectangle.
8. Fold the rectangle into thirds and leave to rest in the fridge for 30 minutes in between each fold. Three single folds.
9. Fill croissants once they’ve been baked, decorate, and enjoy.
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