Perce Neige Dish

COOKING WITH TEA

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.


[[ recipeID=recipe-8kqhrifcj, title=Perce Neige ]]

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.”


Tea in Recipe

BLACK TEA

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