Masala Chai

Masala Chai spice mix

Ingredients Preparation
  • 7g
    green cardamom
  • 24g
    cinnamon powder
  • 3g
  • 6g
    black pepper
  • 5g
    powdered ginger

Crush all the ingredients in a grinder and sieve them with a fine sieve.
Set them aside in an airtight container.

Black Earl grey tea infusion

Ingredients Preparation
  • 500g
    mineral water
  • 70g
    Earl Grey tea

Bring the mineral water to a boil and add the black tea.
Cover with a cling film and leave to infuse for about 4 minutes.
Strain a set aside.

Masala Chai tea ganache

Ingredients Preparation
  • 158g
    Earl Grey tea infusion
  • 37g
    glucose syrup DE 44
  • 60g
    invert sugar
  • 75g
    crystal sorbitol
  • 1g
    chai masala mixture
  • 2g
  • 2g
    milk protein
  • 600g
  • 90g
  • 70g
    clarified butter

Keep the tea infusion at about 35ºC and dissolve the glucose syrup, invert sugar, salt, sorbitol and spice mix in it.
Add the protein and crush.
Mix the couverture, cocoa butter and clarified butter and melt at 45ºC.
Slowly pour the tea mixture over the couverture and emulsify with the help of a hand mixer.
Pre-crystallize at 28-29ºC

Breton cookie

Ingredients Preparation
  • 275g
    unsalted butter 85%
  • 90g
    icing sugar
  • 10g
    pasteurized egg yolks
  • 250g
    weak flour
  • 50g
    potato starch

Soften the butter slightly and place it in a stand mixer bowl with a paddle.
Add the icing sugar and mix at slow speed until it is completely incorporated.
Keep adding the egg yolks and then the previously sieved flour and starch.
Once the mixture is completely homogeneous but not emulsified, make a cylinder with cling film and leave in the fridge to cool.
Once cool crumble the mixture through a grill and spread over a silpain.
Baking: 160ºC / 12 min / open air intake / medium ventilation

Almond and Breton cookie praline

Ingredients Preparation
  • 155g
    Toasted almond paste
  • 310g
    almond praline
  • 140g
  • 80g
  • 3g
  • 215g
    Crushed Breton cookie

Melt the couverture and the cocoa butter at 45ºC.
Add the almond paste to the praline with the salt until it’s homogeneous.
Pre-crystallize at 23ºC, add the Breton cookie and mix carefully.


Black paint 60/40


Coat with milk couverture.
Pour 100gr of ganache.
Pour 90gr of praline.
Leave to crystallize and close the mould.


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