Breakfast on the Coast
Notes from Christophe Bonzon, Executive Chef at Chez Christophe Chocolaterie Patisserie:
“The choice of blueberry as a key ingredient was obvious; not only does it pair well with the Organic English Breakfast, it is also a natural, fresh ingredient.”
“Once we decided to adapt to the blue, the flavors naturally followed. The choice of blueberry as a key ingredient was obvious; not only does it pair well with the Organic English Breakfast, it is also a natural, fresh ingredient.”
Breakfast on the Coast Dessert
INGREDIENTS
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TEALEAVES Organic English Breakfast Crème Anglaise (see recipe below)
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Sweet Pastry Crust (see recipe below)
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BC Blueberry Confit (see recipe below)
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TEALEAVES Organic English Breakfast Montée (see recipe below)
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Blueberries
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Orange Zest
STEPS
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Pour the crème anglaise into the tart shell and let it set.
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Transfer the blueberry confit to the tart shell layered with the crème anglaise.
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Pipe the the montée on the tart shell.
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Decorate with chocolate décor, fresh local blueberry and some orange zest to balance the flavor.
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Enjoy!
TEALEAVES Organic English Breakfast Crème Anglaise
INGREDIENTS
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3 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags
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150 g. Cream 35%
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120 g. Yolks
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120 g. Sugar
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3 Cold Gelatin, Bloomed
STEPS
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Bring the cream to the boil in a saucepan.
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Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags, infuse then cover for 1 hour.
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Strain and add cream to obtain 250 g. total of liquid.
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Whip egg yolks and sugar for 4-5 minutes to ribbon consistency.
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Bring the cream back to a boil.
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Pour over whipped egg and sugar mix, to temper.
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Stir and pour back into saucepan, cooking the mix to 85 ºC.
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Pour into the chocolate and bloomed gelatin to emulsify.
BC Blueberry Confit
INGREDIENTS
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250 g. Fresh Blueberries
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250 g. Blueberry Purée
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50 g. Orange Juice
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100 g. Sugar
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12 g. Pectin NH
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50 g. Blueberry Liqueur
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100 g. Trimoline, Inverted Sugar
STEPS
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Bring the purée and orange juice to the boil in a saucepan.
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Add sugar and pectin NH mix to the purée and boil for 30 seconds.
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Add your blueberries, liqueur and stir, then finish by incorporating the trimoline.
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Pour into a frame 1 cm thickness (same size as the tart shell).
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Let it set.
TEALEAVES Organic English Breakfast Montée
INGREDIENTS
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1 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabag
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125 g. Whipping Cream 35 %
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40 g. Sugar
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125 g. Mascarpone
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15 g. Blueberry Liqueur
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250 g. Whipping Cream 35%
STEPS
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Bring the cream and sugar to the boil in a saucepan.
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Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags and infuse covered for 1 hour.
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Strain and add more cream to obtain 250 g. of liquid, in total.
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Bring the cream back to a boil and pour over the chocolate and mascarpone and emulsify the ganache.
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Add the other cream and blueberry liqueur and finish the emulsion with a hand blender.
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Let rest overnight in fridge.
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Whip to a hard peak.
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When ready to use, put in a piping bag with rose tip.
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