Sweet recipe

From cakes to sweet creations, explore our tea-infused dessert recipes and surprise your guests with a touch of originality!

Goat’s cheese balls rolled and cream dip with Bao Zhong Impérial

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

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Clafoutis with apples & Chaï Impérial

Preparation Preheat the oven to 18°C / 356°F. Place the cream and tea in a saucepan. Bring to the boil, then remove from the heat and allow to infuse for 4 minutes. Remove the tea and leave to cool. In a large bowl, cream the eggs and sugar. Add the flavored cream and flour to the bowl, and mix until smooth. Grease an oven-proof dish with butter. Peel and dice the apples and place them in the dish, then cover them with the mixture. Crush the speculoos type biscuits. Scatter the crushed biscui

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Chocolate truffles & Chaï Impérial

Preparation Bring the cream to the boil in a small saucepan. Remove from the heat, add the tea and leave to infuse for 4 minutes. Place the honey and chocolate in a bowl, then slowly add the tea-flavoured cream, stirring with a wooden spatula. Heat in a bain marie until the mixture is smooth and glossy. Off the heat, add the butter in small pieces and mix gently. Line the base of a rectangular baking dish with baking parchment. Pour in the chocolate cream and chill in the fridge for 2 hours. Sli

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Almond cream with Vive les Fêtes tea

Preparation Preheat the oven to 15°C. In a saucepan, heat the milk until it is simmering. Remove from the heat, then add the tea leaves to the milk and leave to infuse for five minutes. Strain. Whisk the eggs in a large bowl. Add the sugar and whisk vigorously for a further 3 minutes. Gently reheat the strained milk, add the ground almonds, then add the warm mixture to the whisked eggs. Mix well. Butter 6 small ramekins, fill with the cream, then place on a baking tray. Pour boiling water into

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Brioche rolls with dried fruit and Blue of London tea

Preparation Crumble the yeast into a bowl. Add 3 tablespoons of warm milk and 1 tablespoon of cane sugar. Mix together and leave for 5 minutes or until the yeast starts to produce bubbles. Add the flour, 5 g (1.8 oz) of melted butter, the remaining milk, 2 g (.7 oz) of sugar, the salt, and 1.5 tablespoons of ground tea. Knead for 5 to 7 until the dough begins pulling away from the sides. Cover with cling film. Leave to rest for 4 minutes. Pre-heat the oven to 18 °C (356 °F). On a work sur

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