Sweet recipe

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

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.

Preparation Preheat the oven to 18 °C (35 °F). Warm the milk in a small saucepan. Steep one tablespoon of tea in the warm milk for 6 minutes. Strain. Melt the butter in the double boiler, then let cool. In a large bowl, beat the eggs and sugar together until foamy. Pour the milk over the egg mixture. Add a pinch of salt, then the flour, baking powder, and melted butter. Using a mortar or rolling pin, crush the remaining tea into a coarse powder. Add the powdered tea to the batter and mix unt

As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.

Preparation1. The pastry cream In a large mixing bowl, combine the 3 egg yolks and the sugar. Add the cornflour. Heat the milk to 9°C / 195°F and steep the 1 g of tea for 5 minutes, then remove the tea. Split the vanilla bean in half lengthwise, then add to the milk and bring to a boil. Pour the milk over the egg + sugar mixture while stirring vigorously. Put the mixture back into the saucepan over low heat and slowly bring to a boil. Stir often until the pastry cream thickens, then pour it

PreparationThe cream Place the goat’s cheese in a small mixing bowl. Pour the cream and Bao Zhong tea leaves into the bowl. Beat quickly using a hand blender. Season with a pinch of fleur de sel. Place in the fridge. Peel and wash the carrots and beetroot. Wash the fennel bulbs. Cut into sticks and serve with the Bao Zhong dip. The balls Scoop out some fresh goat’s cheese (approx. 1 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small pla

Coconut, dried fruit, cornflakes... Composed in the spirit of our Golden harvest creation, this cereal bar is an encounter between the deliciousness of coconut rock and the crunchiness of sand roses. A real ally for breakfasts as well as the tastiest snacks!