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.

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.
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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:

 

“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.”

“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.”

Breakfast on the Coast Dessert

Serves 1

Ingredients

  • -
    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

Steps

  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

Serves 1

Ingredients

  • 3
    TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags (Master Blend No. 2235)
  • 150 Grams
    Cream 35%
  • 120 Grams
    Yolks
  • 120 Grams
    Sugar
  • 3
    Cold Gelatin, Bloomed
  • 150 Grams
    Cacao Barry Zephir 34% Chocolate, White

Steps

  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 grams 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

Serves 1

Ingredients

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

Steps

  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 1cm thickness (same size as the tart shell).

  5. Let it set.

TEALEAVES Organic English Breakfast Montée

Serves 1

Ingredients

  • 1
    TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabag (Master Blend No. 2235)
  • 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%

Steps

  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 grams 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.

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.

Tea in recipe

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