50g unsalted butter
¼ teaspoon of salt
60g bread flour
½ teaspoon of vanilla extract
Add the flour and mix well as you put it back on the heat.
Keep stirring the flour and cook the mixture for 3 minutes.
Remove the formed dough from the heat and mix in the vanilla extract and eggs. Let the dough rest for a few minutes.
Preheat the oven to 200C (no fan).
Fill a piping bag that has been fitted with a large round tip with the dough and pipe out logs a few inches apart on your baking sheet.
Bake for 10 minutes before reducing the temperature to 170C and bake for another 20 minutes.
As soon as the pastry comes out, poke a hole on each end and let it cool completely.
20g unsalted butter (cubed)
In a saucepan, heat the milk with the tea bags over medium high heat and bring to a simmer.
Remove from heat and add in the mixture. Whisk vigorously for a few minutes.
Place the mixture back on heat, mixing in the butter. Cook for 5 minutes, until it thickens.
Pour the cream in a bowl and cover with cling film.
Refrigerate for 45 minutes.