Yerba Mate Bi-Color Pain Suisse

Yerba Mate Bi-Color Pain Suisse (This is a general guideline, not a detailed recipe!) 

Ingredients: 

• 1 recipe of your favorite croissant brioche dough 

• Yerba Mate Pastry Cream (see recipe below) 

• Yerba Mate powder or loose-leaf Yerba Mate 

Instructions: 

1. Prepare the yerba mate powder: Place loose leaf yerba mate in a food processor and blend until it becomes a very fine powder. Then, sift the powder through a fine mesh strainer to remove any larger leaf particles 

2. Prepare the yerba mate-colored dough: Take 1/6 of the détrempe and mix in 1 tablespoon of yerba mate powder to create a green-colored dough. Add this layer after completing the single- and double-folds during lamination, just before cutting the dough into strips. 

3. Filling: instead of using pastry cream, use Yerba Mate Pastry Cream (see recipe above) 

4. Prepare the yerba mate glaze: After baking, make a simple syrup by combining equal parts sugar and water. Stir in a few teaspoons of yerba mate powder until well blended, then use it as a glaze for the pastries. 

Yerba Mate Pastry Cream (makes around 2 cups of pastry cream with a mild yerba mate flavor). It’s perfect for cream puffs, pastries, tarts, or any recipe that calls for pastry cream! 

Ingredients: 

• 6 egg yolks 

• 100g European butter 

• 100g granulated sugar 

• 2.5 cups whole milk 

• 28g cornstarch 

• ¼ tsp salt 

• 1 vanilla bean 

• A few tablespoons of Yerba Mate, loose leaf 

• 3 teabags Yerba Mate cocido (Taragui Brand) 

Instructions: 

1. Prepare the yerba mate powder: Place loose leaf yerba mate in a food processor and blend until it becomes a very fine powder. Then, sift the powder through a fine mesh strainer to remove any larger leaf particles 

2. In a mixing bowl, combine egg yolks, sugar, cornstarch, salt, and 1 tbsp of yerba mate powder. Whisk until the egg yolks are pale, smooth, and fluffy 

3. In a saucepan, combine milk, vanilla, and 3 teabags of Yerba Mate cocido over medium heat, until it simmers. 

4. Immediately remove saucepan from heat. Temper the egg mixture by pouring the milk into the egg yolks with a slow stream while constantly whisking. 

5. Pour the egg and milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and starts to bubble—about 2–3 minutes. 

6. Remove from heat and whisk in the butter 

7. To cool, pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled—at least 2 hours.