Perce Neige

Inside an airy, cloud-like meringue, lies a sweet present for Clara waiting to be unwrapped.

Extracting the hazelnut and smokiness of the Nutcracker tea, Executive Chef Russell Hays of St. Regis Atlanta, creates a tea-infused pastry cream to delight, hidden away amid a wrapping of marshmallow-like clouds.

Notes from Russell Hays, Executive Sous Chef at the St. Regis Atlanta:

“Meringues are very fragile, and you need to do every step perfectly, or else the meringue may separate and become unusable.”

Perce Neige

  • 1 French Meringue Ring (see below) 
  • Chestnut Filling (see below)
  • 1 Piece Chocolate Bubble Tuile (see below)
  • Nutcracker Crème Anglaise (see below)

French Meringue

  • 100 g. Egg Whites
  • 100 g. Sugar
  1. Begin whisking the egg whites with the whisk attachment on medium low.

  2. Increase the speed to medium and start adding sugar.

  3. Add the remaining sugar as the whites turn into soft peaks.

  4. Increase the speed to medium-high until the egg whites turn into stiff peaks.

  5. Pipe the meringue into metal ring molds that have been sprayed with nonstick spray.

  6. Steam for 1 to 11/2 min, until the meringue rises slightly.

  7. Remove the metal rings carefully.

  8. Using a large parisian scoop, take out the center and one more scoop from the middle. Save the meringue to cover the same hole later.

  9. Before filling, use the blowtorch to lightly toast the outside all over.

  10. Using a pastry bag with a small hole, pipe in the chestnut mixture until it is flush with the top.

  11. Smooth over the saved meringue.

Chocolate Bubble Tuile

  • 150 g. Sugar
  • 21/2 g. Pectin
  • 50 g. Butter
  • 50 g. Grand Caraque Chocolate
  • 10 g. Cocoa Powder
  • 40 g. Glucose or Light Corn Syrup
  • 80 g. Water
  1. Melt the butter, glucose, chocolate and cocoa powder.

  2. Mix the sugar and pectin well, then add to the warm butter mix.

  3. Add water, then bring the mixture to a boil. After 3-4 minutes it should be thick.

  4. Chill well and portion small “gumballs” on a silpat, and cook at 350ºF until the large bubbles stop (about 6 min). When cool, they should be very crispy.

Nutcracker Crème Anglais

  • 1L Whole Milk
  • 12 Egg Yolks
  • 200 g. Sugar
  • 15 g. TEALEAVES Nutcracker Loose Leaf Tea
  1. Heat the milk, half of the sugar, and the tea.

  2. Mix the egg yolks with the rest of the sugar.

  3. Temper the mixture and put back on low heat stirring constantly until thick.

  4. Strain the tea and put the mixture on ice right away.

Chestnut Filling

  • 500 g. Chestnut Purée
  • 100 g. Nutcracker Infused Simple Syrup (see below)
  • 200 g. Mousseline Cream (see below)
  1. In a mixer with a whisk, smooth out the puree first, then add the syrup slowly, and finally add the mousseline cream.

  2. Scrape the bowl.

  3. It is done when there are no lumps.

Nutcracker Simple Syrup

  • 200 g. Water
  • 200 g. Sugar
  • 25 g. TEALEAVES Nutcracker Loose Leaf Tea
  1. Combine all the ingredients and bring to a boil.

  2. Let the syrup infuse for 5 minutes, then strain.

Mousseline Cream

  • 1000 g. Whole Milk
  • 1 Vanilla Bean
  • 250 g. Sugar
  • 100 g. Eggs 
  • 150 g. Egg Yolks
  • 90 g. Cornstarch
  • 250 g. Butter #1
  • 250 g. Butter #2
  1. Heat the milk, vanilla bean and half the sugar.

  2. Mix the cornstarch with the other half of the sugar.

  3. Add the egg yolks and eggs.

  4. Temper this and mix while stirring until thick.

  5. Add butter number #1 and mix well.

  6. When the mixture is cool, incorporate butter #2.

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

Tea in Recipe


Loose leaf Tea | Black

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signature teabags | assortments


signature teabags | assortments

Tea in Recipe

Loose Leaf Tea | Black

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