Culinary

Breakfast on the Coast Dessert

COOKING WITH TEA

Breakfast on the Coast

The #PaletteForYourPalate Tea Dessert Breakfast on the Coast is Tealeaves ICON and Executive Chef Christophe Bonzon’s creation, inspired by TEALEAVES Organic English Breakfast + Pantone 285C + Mood: Bold.

THE TEA MOOD

BOLD

Inspired by its poised and regal nature, the peacock personifies Organic English Breakfast’s bold and confident palate.

THE MUSE

PEACOCK

Since ancient times, the Peacock illustrates immortality, nobility and renewal.

THE COLOR

PANTONE 285 C

“Radiating high energy and intensity, this vivid blue hue is strong and regal in its bearing.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“We wanted something that's bold, intense like the color. And I think we succeeded— you taste the notes of Organic English Breakfast from the first nibble to the last bite. ”

— Christophe Bonzon, Executive Chef at Chez Christophe Chocolaterie Patisserie

[[ recipeID=recipe-8kqhre4he, title=Breakfast on the Coast ]]

Tea in Recipe

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Mélangeur de thé de luxe pour les chefs Michelin, les hôtels cinq étoiles et les amateurs de thé.

Créé en 1994

Breakfast on the Coast

“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.”

- Executive Chef Christophe Bonzon

Servings: 1

Keywords: Pantone, Dessert, Sweet

Prep Time: 45 mins
Cook Time: 0 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

Breakfast on the Coast Dessert

TEALEAVES Organic English Breakfast Crème Anglaise (see recipe below)
Sweet Pastry Crust (see recipe below)
BC Blueberry Confit (see recipe below)
TEALEAVES Organic English Breakfast Montée (see recipe below)
Blueberries
Orange Zest

TEALEAVES Organic English Breakfast Crème Anglaise

3 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags
150 Grams Cream 35%
120 Grams Yolks
120 Grams Sugar
3 Cold Gelatin, Bloomed
150 Grams Cacao Barry Zephir 34% Chocolate, White

BC Blueberry Confit

250 Grams Fresh Blueberries
250 Grams Blueberry Purée
50 Grams Orange Juice
100 Grams Sugar
12 Grams Pectin NH
50 Grams Blueberry Liquer
100 Grams Trimoline, Inverted Sugar

TEALEAVES Organic English Breakfast Montée

1 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabag
125 Grams Whipping Cream 35%
40 Grams Sugar
125 Grams Mascarpone
150 Grams Cacao Barry Zephir 34% Chocolate, White
15 Grams Blueberry Liqueur
250 Grams Whipping Cream 35%

Instructions

Breakfast on the Coast Dessert

Pour the crème anglaise into the tart shell and let it set.
Transfer the blueberry confit to the tart shell layered with the crème anglaise.
Pipe the the montée on the tart shell.
Decorate with chocolate décor, fresh local blueberry and some orange zest to balance the flavor.
Enjoy!

TEALEAVES Organic English Breakfast Crème Anglaise

Bring the cream to the boil in a saucepan.
Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags, infuse then cover for 1 hour.
Strain and add cream to obtain 250 g. total of liquid.
Whip egg yolks and sugar for 4-5 minutes to ribbon consistency.
Bring the cream back to a boil.
Pour over whipped egg and sugar mix, to temper.
Stir and pour back into saucepan, cooking the mix to 85 ºC.
Pour into the chocolate and bloomed gelatin to emulsify.

BC Blueberry Confit

Bring the purée and orange juice to the boil in a saucepan.
Add sugar and pectin NH mix to the purée and boil for 30 seconds.
Add your blueberries, liqueur and stir, then finish by incorporating the trimoline.
Pour into a frame 1 cm thickness (same size as the tart shell).
Let it set.

TEALEAVES Organic English Breakfast Montée

Bring the cream and sugar to the boil in a saucepan.
Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags and infuse covered for 1 hour.
Strain and add more cream to obtain 250 g. of liquid, in total.
Bring the cream back to a boil and pour over the chocolate and mascarpone and emulsify the ganache.
Add the other cream and blueberry liqueur and finish the emulsion with a hand blender.
Let rest overnight in fridge.
Whip to a hard peak.
When ready to use, put in a piping bag with rose tip.

Notes

TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.

Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.