Tea & Pastries: Recipe Guide

CARDAMOM ROSE SHORTBREAD 

by @aves_bakery_nyc

Ingredients:

- 3 sticks of unsalted butter, room temperature

- 1 cup confectioners sugar

- 1 teaspoon vanilla

- 2 3⁄4 cups all purpose flour

- 1⁄2 heaping teaspoon of salt

- 4 teaspoons DONA Cardamom Rose Spice

- DONA loose leaf Rose is My Name for topping

Directions:

- Preheat the oven to 350 degrees F.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter and

sugar for about 2 minutes until fluffy and smooth.

- Scrape sides and add confectioners sugar and vanilla. Continue beating for another 2

minutes on medium high, scraping down the sides as needed.

- Slow down the mixer and add the flour about 1⁄2 cup at a time. Add salt and DONA

cardamom rose spice. Beat for another 2 minutes or until smooth.

- Turn dough onto a floured surface. Using a rolling pin, roll out dough in small batches

until about 1⁄4 inch thick. Cut into shapes with a cookie cutter (you can get fun with this -

they will keep their shape). Reroll and cut until out of dough.

- Place cookies about 2 inches away from each other on a parchment lined baking sheet.

- Top each cookie with a dash of DONA cardamom rose spice. Optional - crush a pinch of

DONA loose leaf Rose is My Name in your fingers and lightly press into the top of

cookies before baking.

- Cook for 12-14 minutes, until edges are lightly browned. Remove from the oven and let

sit for 5 minutes before transferring to a cooling rack.

CHAI SPICE GINGERBREAD

by @aves_bakery_nyc

Ingredients:

1⁄4 cup granulated sugar

1 tablespoons DONA chai spice (more if you want more spice)

2 1⁄4 cup all purpose flour

2 teaspoons ground ginger (optional but recommended for a spicier gingerbread)

2 teaspoons DONA chai spice

1 teaspoon baking soda

1⁄2 teaspoons cloves

1⁄4 teaspoons nutmeg (optional but recommended around the holidays)

1⁄4 teaspoon salt

3⁄4 cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1⁄2 tablespoons water

1⁄4 cup molasses

Instructions:

- Preheat the oven to 350 degrees F.

- In a small bowl, mix 1⁄4 cup granulated sugar and 1 tablespoon DONA chai spice. Set

aside, you’ll use this at the very end before baking.

- In a large bowl mix together flour, ground ginger, DONA chai spice, baking soda, cloves,

nutmeg, and salt. Set aside.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter and

sugar for about 2 minutes until fluffy and smooth.

- Scrape down the sides and add the eggs. Mix on medium until incorporated. Add

molasses and water. Beat until incorporated.

- Scrape down sides, add flour mixture about 1⁄2 cup at a time. Mix until combined.

- Using your hands, shape dough into 1-2 tablespoon balls. Roll in the granulated

sugar/DONA chai spice mixture from earlier.

- Place cookies about 4 inches away from each other on a parchment lined baking sheet.

- Cook for 10-12 minutes, until the edges are lightly browned. Remove from the oven and

let sit for 5 minutes before transferring to a cooling rack.

MATCHA LEMONADE COOKIE

by @aves_bakery_nyc

Ingredients:

1 3⁄4 cup all purpose flour

1 tablespoon cornstarch

1⁄2 heaping teaspoon salt

1 heaping teaspoon baking soda

1 3⁄4 tablespoons DONA matcha (optional: 1 teaspoon extra for extra strong flavor and

color)

3⁄4 cup unsalted butter, room temperature

1⁄2 cup packed dark brown sugar

3⁄4 cup granulated sugar

1 egg and 1 yolk (this makes it rich)

1 teaspoon vanilla

Zest of one lemon

1 cup white chocolate chips

Directions:

- Preheat the oven to 350 degrees F.

- In a medium bowl, mix flour, cornstarch, salt, baking soda, and DONA matcha. Set

aside.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter,

brown sugar and granulated sugar for about 2 minutes until fluffy and smooth.

- Scrape down the sides and add the eggs. Mix on medium until incorporated.

- Scrape down the sides, add flour mixture about 1⁄2 cup at a time. Mix until combined. Add

white chocolate chips and 1⁄2 the lemon zest. Mix until combined. You can over mix this

so don’t go crazy.

- Using your hands (I promise they will not turn green), shape dough into 1-2 tablespoon

balls. Press extra white chocolate chips and lemon zest on the top of the dough balls

(4-6 chips/ball and a pinch or so of zest/ball).

- Place cookies about 4 inches away from each other on a parchment lined baking sheet.

- Cook for 12-14 minutes, until the edges are very lightly browned. Remove from the oven

and let sit for 5 minutes before transferring to a cooling rack. Optionally, add extra lemon

zest on top and lightly press in after baking for a stronger lemon flavor.

ROSE IS MY NAME ECLAIR

By @fremecraiche

Choux Pastry 

Ingredients

Milk 142g

Butter 100g

Sugar 40g

Pinch of salt

All Purpose Flour 150g

Eggs 200g

Directions

Bring milk, butter, sugar, and salt to a boil.
Add the flour and mix vigorously with a spatula until it forms a shiny ball. Add the roux to a stand mixer and paddle until the steam stop coming off. After this, add the eggs one at a time, scraping the sides and bottom
of the bowl to make sure everything is incorporated.
To test the texture of the choux, run a spoon through it.
It should create a streak and slowly fall into itself.
If it is still stiff, you can add another egg.
Pipe the choux into desired shape.
Preheat the oven to 400F. Bake here for 20 minutes then lower
the temperature to 350 and continue to bake for 10-15 more.

Smolina Mousseline

Milk 240g

Salt 3g

Sugar 67g

Yolks 38g

Cornstarch 15g

Semolina 40g

Butter #1 80g

Butter #2 100g

Directions

Lightly toast the semolina in a pan. Should just be the lightest brown color. Make a pastry cream by heating up the milk and salt.
Whisk together the sugar and cornstarch then add the yolks.
Temper the yolk mixture and pour everything back into the pot.

Add the semolina and whisk just until it starts to bubble.
Pour pastry cream into a bowl and whisk in butter #1.
Let cool to room temperature completely. While thats cooling, measure out butter #2 and let that temper as well.
When Tempered, whip the butter in a stand mixer using the paddle.
Once creamy, Add the pastry cream spoonful by spoonful.
Scrape the bowl consistently and continue mixing until emulsified
If it appears broken, gently warming the bowl with a kitchen torch will help.

Apple Compote

Ingredients

Apples 140g

Apple sauce 85g

Calvados 45g

Lemon Juice 15g

Cornstarch 1 tbsp

Honey 15g

Brown Sugar 10g

Directions

Chop the apples.
Combine the apples, apple sauce, calvados, honey and sugar in a pot. Bring to a simmer
Mix the lemon juice and cornstarch to make a slurry.
When the pot is simmering, whisk in the slurry and stir until is boils. Boil for 30-60 seconds.
Remove from pot and allow to cool completely.

Tea Whipped Ganache

Ingredients

Cream #1 75g

Tea Leaves 7g

Honey 16g

White Chocolate 101g

Cold Cream #2 130g

Salt to taste

Directions

Warm Cream #1 and steep the tea in it over night.
Strain the leaves out and reweigh the cream to 75g. Warm Cream #1 with the honey then pour it over the white chocolate in two additions whisking until emulsified. Stir in cold cream and season with salt. Rest overnight. The next day, whip the mixture to medium peaks.

Assembly

Poke holes into the bottom of the choux pastry with a round piping tip. Fill the pastry with the semolina mousseline.
Fill a piping bag with the whipped ganache and your desired tip.

Pipe two lines to create a well in the center. Spoon the apple compote into the well. Garnish with flowers and micro herbs.

DANCE IN YELLOW ROULADE

By @fremecraiche

Tea Sponge

Ingredients

Yolks 47g

Eggs 129g

Sugar #1 100g

Tea Leaves 15g

Whites 107g

Sugar #2 31g

Cake flour 62g

Directions

Recipe is for one quarter sheet pan. Double for a half sheet pan. Preheat oven to 425F. Grind the tea leaves with sugar #1. Whip the yolks, eggs, and tea sugar to ribbon consistency. Gently fold the cake the flour into this mixture in a clean mixing bowl, whip up the egg whites and sugar #2 to medium-stiff peaks.

Fold the meringue into the yolk mixture in three additions. Spread cake batter into lined pan and bake for 4 minutes, turn the pan and bake for another 4. Let the cake cool for a few minutes but while it's still hot, cover it with a clean tea towel and gently roll it on itself. Allow it to cool completely while spiraled.

Carrot Cremeux

Ingredients

Carrot Juice 100g

Eggs 135g

Sugar 29g

White chocolate 170g

Butter 8g

Knox Gelatin 1 1/4 tsp

Directions

Hydrate the gelatin in 3 tablespoons cold water. Make a curd with the carrot juice, eggs and sugar. Stir consistently until it just starts to bubble. Melt the gelatin into the warm curd. Melt the chocolate and butter together and emulsify into the curd. Allow to come to room temp.

Walnut Praline

Ingredients

Toasted walnuts 200g

Sugar 100g

Salt to taste

Neutral or walnut oil for texture if needed

Directions

Toast Walnuts and make a dry caramel with the sugar. Pour the caramel over the walnuts onto a silpat mat or parchment. After the caramel has solidified, add it all into a food processor. Blend until liquid, adding a little oil if necessary. Season with salt to taste.

Whipped cream cheese

Ingredients

Cream cheese 226g

Heavy cream 150g

Powdered sugar 50g

Salt to taste

Directions

Bring cream cheese to room temperature. Use paddle attachment until light and fluffy. Add sifted powdered sugar, paddle until incorporated. Switch to a whisk, add the cream and whip to firm peaks. Season with salt

Assembly

Gently unravel the cake onto a piece of plastic wrap or a tea towel. First you’ll spread a thin layer of the walnut praline over the cake. Next, cover the praline with the cooled carrot cremeux. Carefully roll the cake up, starting on the shorter side, without squeezing it too hard, this will force the filling out. Wrap in plastic wrap and chill in the fridge over night. The next day, cut your slices in 1 inch portions and serve with whipped cream cheese

GREYSCALE LOAF CAKE

By @atinykitchen

Serves 8-10

Ingredients

1 1⁄2 cups of all-purpose flour

1 tsp baking powder

1⁄8 tsp of salt

1⁄2 cup milk of choice

4 tbsp Greyscale loose leaf tea

1⁄2 cup unsalted butter melted & cooled

3⁄4 cup white sugar

1 tbsp pure vanilla extract

Zest of 1 lemon

Zest of 1 orange

2 large eggs

Whipped Mascarpone

12 oz of mascarpone cheese (room temp)

1 1⁄2 cups cold, heavy whipping cream

1⁄2 cup powdered sugar

2 tbsp vanilla extract

1⁄8 tsp of salt

Orange Coulis Sauce

2 Navel oranges

2 tbsp white sugar

3 tbsp water

1⁄8 tsp of salt

Squeeze of lemon

Directions

Preheat the oven to 350°F degrees and lightly grease a loaf pan. Combine 1⁄2 cup of milk & 4 tbsp of Grayscale loose leaf tea into a small saucepan. Heat just until steam starts to rise, stirring constantly. Immediately place the mixture in the fridge to cool.

In a medium bowl, mix together the 1 1⁄2 cups of all-purpose flour, 1 tsp of baking powder, and 1⁄8 tsp of salt. Mix with a whisk until the dry ingredients are incorporated.

In a large bowl, add the 3⁄4 cup of white sugar and zest of 1 lemon & 1 orange. With your fingers, rub together the zest and sugar until coated well. Using a whisk, mix in the 1⁄2 cup melted unsalted butter (cooled) to the sugar mixture and 1 tbsp of pure vanilla extract. Gradually add in the 2 large eggs, making sure to beat well after each egg. Mix the batter until it’s frothy.

Take the cooled milk tea out of the fridge and with a fine-mesh strainer, strain out the tea leaves leaving the infused milk behind. Alternating with the milk tea, combine the dry ingredients with the wet ingredients and mix with a rubber spatula until no streaks of flour are left.

Fill batter in loaf pan and sprinkle the top with more DONNA Grayscale. Bake for about 45 minutes, until a toothpick or cake tester comes out with a few crumbs on it. Let the loaf cake cool in the pan until room temperature, then remove and place on a wire rack.

Directions for Whipped Mascarpone

With a stand or handheld mixer, add 1 1⁄2 cups of cold, heavy whipping cream, 1⁄2 cup powdered sugar, 2 tbsp of vanilla extract, and 1/2 tsp of salt into a large bowl. Mix until soft peaks form.

Add the 12 oz of Mascarpone cheese and finish mixing until it starts to pull away from the edges of the bowl and/or stiff peaks form. Do not overbeat. Any unused mascarpone should be refrigerated in an air-tight container.

Directions for Orange Coulis

Zest and peel 2 navel oranges and add in a small saucepan along with 2 tbsp sugar, 3 tbsp water, a squeeze of lemon, and 1/2 tsp of salt. Bring the mixture to a simmer and cook for 5-7 minutes, stirring constantly. Take the saucepan off the heat and add the orange mixture to a blender. Blend until smooth. Pour the orange mixture through a fine-mesh strainer over a small bowl and push on the pulp to make sure all of the liquid is extracted. Discard the pulp. Add the orange mixture back into the small saucepan and heat for 3-4 minutes until mixture is slightly thick. The coulis will thicken as it cools. Any unused coulis should be refrigerated in an air-tight container.

Directions for Plating

Cut the loaf cake into even slices and top with a generous serving of the whipped mascarpone (I like to use a piping bag to create a design). Drizzle with orange coulis and top with Greyscale loose leaf tea. Enjoy it for breakfast or serve at a tea party, just make sure you have it with your favorite cup of Dona.

HOJICHA SESAME MADELEINES

By @atinykitchen

Serves 10-12

Ingredients

1 cup all-purpose flour, sifted

1/2 tsp baking powder

1/8 tsp of salt

1⁄2 cup (8 tbsp) unsalted butter, melted & browned

3 heaping tbsp DONNA Hojicha green loose leaf tea

2 large eggs, room temperature

1⁄2 cup packed light brown sugar

2 tsp pure vanilla extract

2 tbsp white sesame seeds

Squeeze of lemon

Directions

Add 1⁄2 cup of unsalted butter and 3 heaping tbsp of DONNA Hojicha green loose leaf tea in a small saucepan and place on medium heat. Make sure to stir the butter the entire time to prevent burning. Once melted, the butter will begin to crackle and foam. Keep stirring. Soon the butter’s color will turn into a rich, golden brown with toasted milk solids at the bottom of the pan. When it reaches this point, immediately take off the heat so that you do not burn the milk solids. Let the browned butter cool to room temperature.

In a medium bowl, sift 1 cup of all-purpose flour, 1⁄2 tsp baking powder, and 1⁄8 tsp of salt. Mix with a whisk until the dry ingredients are incorporated.

In another bowl, add in the 1⁄2 cup of packed light brown sugar. Gradually add in the 2 large room-temperature eggs, whisking well after each egg. Mix for about 5 minutes until the sugar is frothy and looks partly dissolved. This will be an arm workout. Add in 2 tsp pure vanilla extract and squeeze of lemon.

Pour the browned butter through a fine-mesh strainer over a small bowl. Push on the tea leaves to make sure all of the liquid is extracted. Discard the leaves. In small batches, slowly fold the flour mixture into the sugar mixture with a rubber spatula. Do not overmix. Once the flour is incorporated, slowly pour in the browned butter in small batches, folding as you go. Finally, add in 2 tbsp white sesame seeds. The batter will be thick, shiny, and paste-like. Cover the batter with saran wrap and chill in the fridge for 1 hour.

Preheat the oven to 350°F degrees. With a pastry brush, brush the madeleine pan with the leftover melted butter to ensure that there is no sticking. With a spoon, scoop out a generous spoonful of the chilled batter and place into the middle of each scalloped well. Bake for 10-12 minutes until puffed up, and dome-like. Once done baking, let the madeleines cool in the pan until room temperature, then remove and place on a wire rack.

Directions for Plating

There are so many ways to eat madeleines. You can dust with powdered sugar, coat with white sugar, coat in chocolate, or serve plain with your favorite jam. Madeleine’s are best eaten fresh because they dry out very quickly, so after baking, make yourself a nice pot of Dona Hojicha and relish in your hard-work.