caramel and jasmine macarons

Caramel and Jasmine Macarons and Tea-Infused Recipes

Apparently 9 November is International Tea Day.  When I saw this over the weekend on Instagram, excitement set in as it was the perfect excuse to put the kettle on and infuse some tea into more teatime treats. I don’t normally keep up with national or international food days but Tea Day made me think about how tea and teatime have been top for Mad About Macarons this year. And to celebrate, let’s enjoy one of the recipes from Teatime in Paris!

Adding tea to baking and cooking is such an easy touch to make certain simple recipes sophisticated.  As ever, Paris has been my inspiration, as many fancy pâtisseries and tearooms offer tea-infused pastries for that extra chic Parisian teatime.

Some tea-infused recipes on le blog have not been confined to teatime. One of my favourite main dishes is this easy yet elegant fish recipe with a beurre blanc sauce infused with Lapsang Souchong smoked tea.  Try it and you’ll see how it takes a simple John Dory fish dish to another level. I love the crispy topping but the sauce is the always the winner of compliments at dinner parties – so thank you Chef Vincent David for this one!

Cooking with tea recipes

Top: Herb-hugging John Dory with Smoked Tea Beurre Blanc;  Below: Tea-infused chocolate macarons; Green Tea Rice Pudding

I was in shock yesterday when I remembered these One Night in Paris-Bangkok (Mariages Frères) tea-infused chocolate macarons and partying with a wig. Moving on to more recent comfort food was this rice pudding recipe infused with Theodor’s latest aromatic green tea called Little Bear, with notes of ginger and mandarine. I see the Insolent Parisian has yet another delicious tea-infused vanilla cream recipe.

Tea-infused recipes are also included in my new book, Teatime in Paris, such as these Honey, Rose and Green Tea Madeleines from the first chapter – and ending with the final Tea Party recipes, made to mix-and-match, including this Chocolate-Earl Grey Tart with Cointreau Crumble Puffs.

tea infused recipes in Teatime in Paris

Now, thanks to Waverley Books, I can share the recipe for the salted caramel cream filling from the new book – although instead I infused jasmine tea into the cream and omitted the salt to let the tea shine through.

caramel and jasmine macarons

Caramel and Jasmine macarons – with a cup of Jasmine tea …

CARAMEL AND JASMINE MACARON FILLING RECIPE

Recipe adapted from Teatime in Paris – the salt has been omitted and the cream is slightly increased to allow for the infusion with the Jasmine tea. First, follow the basic macaron recipe (pages 146-150 in Teatime in Paris – or from Mad About Macarons) and add caramel colouring.

Preparation time: 30 minutes
Resting time: 20+30 minutes
Cooking time: 12 minutes

Caramel & Jasmine filling:

110g cream, warmed
12g jasmine tea
1 x 2g sheet gelatine
100g sugar
60g butter
150g mascarpone

Heat the cream in a small saucepan and add the jasmine tea.  As soon as the cream boils, take off the heat, put a lid on and leave to infuse for 20 minutes. Filter out the tea, pushing as much of the cream out of the tea as possible using a wooden spoon. Set aside.

Soak the gelatine in cold water for 10 minutes and reheat the cream.

Heat the sugar with a tablespoon of water over medium heat in a small saucepan until a golden, syrupy caramel forms. Stir only when it starts to change colour and watch that it doesn’t colour too much (i.e. it can burn quickly – and there’s nothing worse than bitter burnt caramel, so keep you’re eye on it!). This should take no more than 10 minutes in total. Turn down the heat and add the warmed cream gradually (ensure it’s warm, otherwise you’ll have the boiling caramel spitting at you!)

Take off the heat and melt in the butter, stirring the tea-infused caramel with a wooden spoon.

Add the gelatine (squeezed of excess water) and stir. Leave to cool on the counter for 15 minutes.

Whisk in the mascarpone vigorously (or use an electric whisk) until you have a smooth texture.

Chill in the fridge for at least 30 minutes.

Transfer the caramel cream to a piping bag, pipe on the filling to each macaron couple, topping off with the other macaron shell to assemble.

Caramel and jasmine tart with Parisian macarons

I’ll leave you with this Caramel, Walnut and Maple tart, another of the recipes from Teatime in Paris I made this weekend to accompany the macarons (I did say I was looking for excuses to bake!).  Here I also infused Jasmine tea into the cream before pouring into the caramel. I also infused the tea into the melted butter for these almond tuiles, another of the recipes. It’s easy to adapt so many varieties of your best recipes to celebrate your favourite teas.

caramel jasmine macarons with caramel-maple and walnut tart from Teatime in Paris

All that’s missing is a cup of tea and some company. So, what’s your favourite tea and do you bake or cook with it?  Please feel free to share a tea recipe with us in the comments and I’ll add it to this post.

Happy Tea Celebration Day!

11 replies
  1. Liz
    Liz says:

    That caramel filling alone is enough to get me to make a batch of macarons! YUM! I sip on tea all day long, but I think I need to start incorporating it into my cooking! xo

    Reply
  2. Christina @ Christina's Cucina
    Christina @ Christina's Cucina says:

    Hmmm…looks like some people are missing the point here! Your tea-infused macaron filling and macarons look absolutely PERFECT and I’m sure they taste even better, NO MATTER WHAT DAY OF THE YEAR IT IS! You never cease to amaze me with your gorgeous creations and your macarons are truly a work of art. That caramel tart has me yearning for it since I first saw it, too! Lovely work, Jill! You are such a talented cook, I just hope you realize it yourself. xx

    Reply
  3. Jean-Pierre D
    Jean-Pierre D says:

    That does it. You had me at the caramel even on its own. I may be French but I need your new book since loved Mad About Macarons before it.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Thank you so much Jean-Pierre. If you love caramel there’s also a caramel Religieuse recipe in the last chapter x

      Reply
    • Jill Colonna
      Jill Colonna says:

      And quite rightly since ever I discovered their teas, it opened up a new world, Carol – especially with their green teas. You need to taste their Absolu Oolong!

      Reply
    • Jill Colonna
      Jill Colonna says:

      Well, that proves why I don’t follow international days, just like I said, Maria. Too difficult to keep up with it all. More important is discovering the genius of adding good tea to recipes.

      Reply

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