Cooking With Tea

Breakfast on the Coast Crème Anglaise

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.

Notes from Christophe Bonzon, Executive Chef at Chez Christophe Chocolaterie Patisserie:

“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.”

 
[[ recipeID=recipe-8kq003jjm, title=Breakfast on the Coast ]]

Tea in Recipe

BLACK TEA

Featured Products

TEAWARE

n/a

Leave a comment

All comments are moderated before being published

Enjoy These Blends

Pantone Color of the YearPantone Color Of The Year 2020 – Herbal Tea from TEALEAVES

Pantone Color of the Year

Loose Leaf Tea | Herbal
From $10 USD to $32 USD
Earl Grey Tea with LavenderLavender Earl Grey Tea

Lavender Earl Grey

Loose Leaf Tea | Black
From $9 USD to $80 USD
Tencha MatchaTencha Matcha

Tencha Matcha

Tea Powder | Green
From $15 USD to $164 USD
Organic Earl Grey with LavenderOrganic Earl Grey with Lavender Tea

Organic Earl Grey with Lavender

Signature Teabags | Black
From $18 USD to $46 USD
Mad Hatter's Loose Leaf TeaMad Hatter's Tea Party Fruity Sweet Black Tea

Mad Hatter's Tea Party

Loose Leaf Tea | Black
From $9 USD to $78 USD
Pantone Collection Gift BoxPantone Collection Gift Box

Pantone Collection Gift Box

Signature Teabags | Assorted
$52 USD
High Caffeine Loose Leaf TeaSt Regis Tea

St. Regis Blend

Loose Leaf Tea | Black
$31 USD
Floral Jasmine Green Tea Bags from TEALEAVESFloral Jasmine Green Tea Bags from TEALEAVES

Floral Jasmine

Classic Teabags | Green
From $15 USD to $57 USD
Organic Chamomile BlossomsOrganic Chamomile Blossoms Tea – Chamomile Tea Bags from TEALEAVES

Organic Chamomile Blossoms

Signature Teabags | Herbal
From $18 USD to $46 USD

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 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.” -Christophe Bonzon, Executive Chef at Chez Christophe Chocolaterie Patisserie

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

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

Instructions

Breakfast on the Coast Dessert

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

TEALEAVES Organic English Breakfast Crème Anglaise

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

BC Blueberry Confit

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

TEALEAVES Organic English Breakfast Montée

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

Notes

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate 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 Recipes and #PaletteForYourPalate.