Nutcracker Tea Gateau

A creamy mousse is delicately encased in a wrapping of hand-tempered chocolate, finished by a ribbon of sugar curls.

Carefully incorporating the hazelnut and citrus profile of TEALEAVES Nutcracker tea from pastry to plating, Executive Pastry Chef Dwayne Fortie, chose a chocolate with enough cocoa content to enhance the flavors of the tea, and finished the place with a few drops of lemon curd and candied hazelnuts.

Notes from Dwayne Fortier, Executive Pastry Chef at the St. Regis, Houston:


“We temper the chocolate by hand, melting it then cooling it down by spreading it back and forth across cold marble.”


“We have to temper the chocolate as we are using one with a cocoa butter base. If we don’t, the fat would separate from the chocolate. It takes 40 minutes to tablier the chocolate, constantly moving it, until it reaches the precise working temperature – even a couple of centigrades off, and the chocolate won’t set. Using a non-tempering, oil-based chocolate would have taken less time as it’s easier to use, but the taste wouldn’t be as rich nor have the same melt-in-your-mouth texture. Cocoa based chocolate’s flavour profile is ten times better than that of oil-based chocolate.”



Nutcracker Tea Gâteau

INGREDIENTS
  • Nutcracker Tea Gelée
  • Nutcracker Tea Mousse 
  • Candied Macadamia Nuts
STEPS
  1. Pour the Nutcracker Tea Gelée into a mold and freeze for 10 min.

  2. Pipe the mousse mixture into the mold and place a layer of candied nuts overtop. Then cover the nuts with mousse to fill the mold.

  3. Remove the mousse from the mold and store in a cooler.

  4. Pipe a chocolate pattern onto a plate.

  5. Garnish the mousse with chocolate plaques, round cookies, and sugar curls.

  6. Place the mousse onto the plate.

  7. Garnish the plate with drops of lemon curd and yellow sugar paste flowers.


Nutcracker Tea Mousse

INGREDIENTS
  • 120 g. Heavy Cream
  • 120 g. Milk
  • 22 g. TEALEAVES Nutcracker Loose Leaf Tea
  • 80 g. Egg Yolks
  • 100 g. Sugar
  • 30 g. Water
  • 5 Gelatin Sheets
  • 810 g. Whipped Cream
STEPS
  1. Heat the cream and milk in a saucepan until it reaches a simmer. Add the loose leaf tea and steep for 3-5 minutes covered.

  2. Strain the mixture into a bowl and cool to room temperature.

  3. Cook the sugar and water to 113ºC and add to the egg yolks. Beat with a mixer until it turns to light color.

  4. Add the tea mixture to the egg yolk mixture, then add the bloomed gelatin.

  5. Fold in whipped cream.


Nutcracker Tea Gelée

INGREDIENTS
  • 10 g. TEALEAVES Nutcracker Loose Leaf Tea
  • 400 mL. Water
  • 50 g. Sugar
  • 5 Gelatin Sheets
STEPS
  1. In a saucepan, heat water to a simmer, then add the loose leaf tea and steep for 3-5 minutes, covered.

  2. Strain the mixture and add sugar and bloomed gelatin.


Candied Macadamia Nuts

INGREDIENTS
  • 100 g. Macadamia Nuts
  • 40 g. Sugar
STEPS
  1. Heat the sugar to a caramel stage, then add nuts.

  2. Stir until the nuts are coated.

  3. Pour onto a silpat and cool to room temperature.


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 Nutcracker.AfternoonTEALEAVES.com.



Tea in Recipe

Loose Leaf Tea | Black

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signature teabags | black

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