Hazelnut and citrus elegantly perform a pas de deux upon a rich, icy landscape. A gossamery tuile finishes the dessert off, as delicate as a ballerina’s tutu.

The Waldorf Astoria’s Executive Pastry Chef Deden Putra took apart the palate of the Nutcracker tea, individually selecting each element of flavor to incorporate into a pastry as beautiful as a ballerina on stage.

Notes from Deden Putra, Executive Pastry Chef at Waldorf Astoria Beverly Hills:

“I wanted to create a dessert as beautiful as a ballerina dancing on stage.”

“I wanted to create a dessert as beautiful as a ballerina dancing on stage. Making a tuile is a very simple process, but it took three hours to find the perfect ratio of water and flour to create a tuile as delicate as a ballerina’s tutu.”


  • Flourless Hazelnut Cake 
  • Lemon Panna Cotta Sphere 
  • Nutcracker Ice Cream 
  • Candied Hazelnuts 
  • TEALEAVES Tuile 
  • Grapefruit Segments (for garnish)
  • 1 Microgreens (for garnish) 
  • Edible Flowers (for garnish)
  1. Place the flourless chocolate cake on the plate.

  2. Place the lemon panna cotta sphere on the top right of the cake.

  3. Arrange the grapefruit segments around the cake.

  4. Spoon the black tea ice cream on the right side.

  5. Place the tuile on top of the cake.

  6. Finish with microgreens and edible flowers.

Flourless Hazelnut Cake

  • 226 g. Praline Paste
  • 226 g. 64% Chocolate
  • 113 g. Butter
  • 5 Eggs, large
  1. Melt the butter, praline paste, and chocolate on a water bath until well combined.

  2. Let it cool for 10 minutes.

  3. Whip the eggs until they double in volume, then gradually fold into a melted chocolate mixture.

  4. Pour onto a prepared form and bake for 10 minutes at 270ºF.

Lemon Panna Cotta Sphere

  • 230 g. Milk
  • 96 g. Cream
  • 10 g. Sugar
  • 100 g. Yogurt
  • 2 Lemons, zested and juiced
  • 6 Gelatin Sheets
  1. Soak the gelatin sheets in cold water and set aside.

  2. Combine the milk, cream, sugar, lemon zest and lemon juice in a saucepan, and bring to a boil.

  3. Strain the hot milk into a chinois and stir in the soaked gelatin.

  4. Pour into a sphere mold and freeze.

Nutcracker Ice Cream

  • 250 g. Milk
  • 250 g. Cream
  • 25 g. TEALEAVES Nutcracker Loose Leaf Tea
  • 125 g. Sugar
  • 60 g Egg Yolks
  • 2 g. Ice Cream Stabilizer
  1. Combine the milk and cream in a saucepan.

  2. Infuse the loose leaf tea in the milk for an hour. Strain.

  3. Combine sugar, egg yolks and stabilizer with the infused milk.

  4. Bring the mixture to a boil, and let thicken. Chill.

  5. Churn in an ice cream machine.

Candied Hazelnuts

  • 100 g. Whole Hazelnuts, toasted
  • 75 g. Sugar
  1. Make a light caramel with sugar and a small amount of water.

  2. Stir in the hazelnuts until lightly coated.

  3. Spread the candied hazelnuts on a tray to cool.



  • 80 g. TEALEAVES Nutcracker Loose Leaf Tea, steeped
  • 30 g. Oil 
  • 10 g. All-Purpose Flour
  1. Combine all the ingredients together.

  2. Preheat the sheet pan for 15 minutes.

  3. Pour the mixture on the hot sheet pan and place in the oven.

  4. Bake until it turns a light golden brown.


In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.

Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to

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