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Born and raised in Brooklyn, New York. My name is Tekashi Hernandez. From the age of 6 until 25, I thought I was destined to be a rapper. However, ever since I found cooking it has been my heart and soul. I am now a proud owner of my own restaurant 'traes way', where I serve pastries and cakes.

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Fluffy choux pastry, filled with a delicious crème patisserie, topped with a chocolate coating.

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For the Filling:

2 cups whole milk

1/2 vanilla bean split lengthwise

6 egg yolks

2/3 cup sugar

1/4 cup corn-starch

1 tbsp. cold unsalted butter

For the Pastry:

1 cup water

8 tbs 1 stick unsalted butter

1/2 tsp salt

1 1/2 tsp sugar

1 cup all-purpose flour

3 eggs plus 1 extra, if needed

For the Egg Wash:

1 egg

1 1/2 tsp water

For the Chocolate Glaze:

1/2 cup heavy cream

4 oz semisweet chocolate coarsely chopped

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Delicious scones, served with butter , cream and strawberry jam. 

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Slowly pour milk into flour & butter and mix, until a soft dough is formed.

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Knead dough together (not too much or they will be tough), then cut into shapes 2cm thick and bake in oven at 200 Degrees Celsius, until golden brown.

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Combine flour and butter together with fingertips, until it forms a breadcrumb consistency, then make a well in the center of the bowl.

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Plain flour, for dusting

3 cups self-raising flour

80g butter, chilled and cubed

1-1 1/4 cups milk

Jam, to serve

Whipped cream, to serve