Preparation1. Chocolate Yule log with tea Infuse the tea in 15 cl water to make a strong taste. Moisten the sponge cake with the infusion using a brush. Be careful not to soak it. Place it on a clean tea towel. Melt the chocolate in a bain-marie. When it is only just warm, add the softened butter, mix then add the cream. Continue mixing. Spread the chocolate on the sponge cake using a flat knife. Roll the sponge cake using the tea towel to make the Yule log. Roll it in baking paper so that it ke

Preparation Steep 1 g of tea in 1 mL of water at 75°C (165°F) for 3 minutes. You will use the brewed tea to make a syrup. In a small saucepan, warm 15 g (5 oz) of mascarpone over low heat. Add 2 Tbsp water to thin the mascarpone and prepare the mixture for steeping. Once the mascarpone has melted and reached a temperature of 75°C (165°F), remove from heat and steep 25 g of tea in the liquid for 5 minutes, covered. Remove the tea bag or leaves, then refrigerate the infused mascarpone for

Matcha is the perfect ingredient for reimagining classic baking recipes. Its emerald green colour, umami taste and slightly herbaceous notes bring vitality and an original touch to your afternoon tea!

Préparation1. The fruit Peel the 2 apples and 2 pears. Remove the core of the apple using an apple corer and cut into slices 1 cm thick. Cut the pears into quarter. Wash and grate the zest of 1 lime. Place the fresh fruit and dried fruit in a saucepan, cover with water and add the lime zest and honey. Pour 2 g Milky Oolong tea into a tea filter and plunge into the saucepan. Simmer and leave to cook for about 15 minutes. Leave to cool before placing in the fridge for one hour. 2. To serve Peel

A blend of green tea and toasted brown rice, this traditional Japanese blend is the perfect complement to the round, roasted notes of buckwheat pasta.

Preparation Preheat the oven to 18°C (35°F). Wash and peel the potatoes and sweet potatoes. Slice thinly (no need to use a mandoline). In an oven-safe dish, arrange half the potatoes in a thick layer, then the sweet potatoes, and cover with the remaining potatoes. Melt the butter in a bowl and add the sage, salt, and pepper. Pour the mixture evenly over the sliced potatoes. Bake for 1 hour. Use the point of a knife to check that the potatoes are very soft. If the top browns too quickly, cove

Preparation Heat 1/2 litre water to 9°C and infuse the 15g of Organic Imperial Chai for 4 minutes. Peel and cube the pears. Place the pears, sugar, 1g of Organic Imperial Chai and old rum in a saucepan. Add the tea liquor. Heat gently and cook until the pears are meltingly soft. Remove the tea. Leave to cool and place in the fridge.

Cocoa, almonds, buckwheat... all the deliciousness of the Sweet grains creation is found in these cereal bars designed like energy balls! With no processed sugar and no cooking, these little treats are a concentrate of energy to accompany the active days of all food lovers.

Preparation Steep 8 g of tea in 12 mL (½ C) water at 75°C (165°F) for 3 minutes. Remove the tea and let cool. 1.The batter Preheat the oven to 17°C (35°F). In a mixing bowl, combine the melted butter and caster sugar. Add the eggs, flour, and baking powder, then thin with 1 mL (6 Tbsp) of the brewed tea. Grind the two tablespoons of tea leaves and add to the batter. Line your loaf pan with parchment paper (to hold it in place, lightly grease the pan first with butter). Pour the batter

Preparation1. The pears Peel the 6 pears. Halve them lengthwise. Remove the core and the pips using a melon baller or a small spoon. Add the lemon juice. Pour the water and 1 g of sugar into a large saucepan. Bring to the boil to dissolve the sugar. Lower the heat, add the tea leaves and the pear halves. Simmer for 15 minutes. Remove the pan from the heat and leave the pears to cool down in the cooking syrup. 2. The caramel Caramelise the 3 g sugar, dry, until it is golden brown (not too bro

Wow your dinner party guests this autumn with this smoked tea pissaladière! In this recipe, we'll be adding tea in various guises to make a more complex version of a classic dish from the south of France.

Preparation1. The chicken Preheat the oven to 2°. Separate the thigh from the drumstick. Splice the drumstick. Place the 4 thighs and drumsticks in a dish. Salt and drizzle with olive oil. Cook in the over at 2° for 4 minutes until the skin is crispy. 2. The accompaniment Peel the butternut squash and cut into slices 1 cm thick. Remove the seeds from the slices at the bottom of the squash. Place them on a baking tray and drizzle with 15 g of rosemary honey. Salt and place in the over with

Imperial Chai adds flavour to rice pudding, enhancing the sweetness of the milk and sugar with notes of cardamom, cinnamon and pink berries.

Preparation Peel and mince the onion and garlic. Warm the olive oil in a frying pan. Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes. Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent. Add the white wine. Once the rice has absorbed the wine, add a ladleful of stock. Stir. Once the stock is absorbed, add another ladleful, continuing until no stock remains. Sprinkle in the tea in the middle of this process.

Préparation Bring the milk to a boil, add the tea and let infuse for 3 minutes. Strain the infused milk to remove the tea leaves. Weigh the filtered preparation and add milk up to 45 g. Set aside. In the warm infused milk, add the honey and set aside. Sift flour and baking powder together and set aside. In a bowl, beat the eggs with the sugar to obtain a frothy mixture. Grind the 3 g of tea. Melt the butter (about 8°C). Mix the eggs and the sugar till a creamy color. When the mixture is well