Tea paste filled pastry and eucalyptus green tea.
A-manda, soon to be a featured tea reviewer on With-an-A, spent a fine day sampling pastries from Paris Baguette paired with some of her choice tea blends. The results were superb, and I thought I might share them with you.
I have included photos of our dainty treats, which I edited experimenting with a technique I picked up here. The directions are clear and easy to follow, and produced the fun results you have seen in my last few posts.
Pineapple Chai tea with coconut butter cookies.
Tea Pair One: Pineapple Chai and coconut butter cookies.
Result: A+ The Fruity “Pirate Tea” went perfectly with the hint of coconut found in these Vietnamese butter cookies. The tea is a stock blend from Design a Tea
Pineapple Strudel and Roobi Ginger.
Tea Pair Two: Roobi Ginger Lemongrass Cider and Pineapple cream cheese lattus pastry
Result: OMG. Not very scientific, but sooo delicious. The tea was heavily spiced, and went wonderfully with the tart whole pineapple chunks in the pastry. The tea was a custom blend also from Design a Tea as are the rest of the tea’s discussed in this post (no we are not advertising or receiving money from this site).
Tea Pair Three: Eucalyptus Green Tea and Sweet macha paste filled pastry (pictured at top of post)
Result: Both flavors were strong but complimentary. I think they each would benefit being paired with something less intense. The tea is once again a custom blend and is very fragrant. It would be wonderful for cold season.
Peach Danish and Peach/Cranberry Oolong.
Tea Pair Four: Momoberi (Peach/Cranberry) Oolong, peach custard danish
Result: I can find not faults here! The tea was sweet and tart, a wonderful complement to the rich sweet peach danish. We had been looking for a replacement for the Peach Wrap, found in the best bagel shop in Monterey County, and this is definitely in the competition.
Blueberry cheese danish and Pumpkin Chai
Tea Pair Five: Pumpkin Chai and blueberry Danish
Result: Both the tea and the pastry here were exemplary, and were a perfect match for each other. The pumpkin chai (a custom blend)manages to be exotic and nostalgic at the same time. It is reminiscent of pumpkin pie, with a bitter undercurrent that keeps the sweetness of the pastry in check. The blueberry danish is one of my favorites, and will definitely repeat on my menu. The crust was flaky, but not dry. The filling was a blueberry pie filling reduction, but the berries were fresh, and perfectly ripe. It was heavenly!
No photographed we each also sampled the Chiffon cakes, and we were not disappointed there either! So the moral of the story is, if you are ready to pack on some pounds head over to Paris Baguette. At least we didn’t sweeten the tea : )
(Stay tuned for a post about a local honey provider who is to dye for!)
