High tea might be considered a lavish affair, but it doesn’t mean you can’t execute the tradition at home with the same embellishments you might expect from a prim tearoom. This summer, dust off your teapot and cake stand and throw your own afternoon tea party with a decadent selection of teatime treats, all made from EuroClassic Brioche breads and pastries to bring a scrumptious taste of Europe to your dining spread.
- The Tea
- Be sure to have all components of tea making laid out on the table before your guests arrive, so that they can begin to serve themselves- teacups, sugar, milk and an assortment of tea bags such as peppermint, green tea, herbal and of course, English Breakfast. If your gathering permits an outdoor setting, you may want to opt for iced tea so that your guests have a refreshing option to cool down from the summer’s heat. Alternatively, why not pop open some bubbly to compliment the elegant occasion with an equally elegant tipple.
- The Décor
- Hosting afternoon tea may require a large number of teacups, plates and cutlery depending on how many guests you are expecting. If you don’t have enough chinaware or crockery, a trip to a local thrift store might grant you with a few treasured additions to take home. Adorning your table with vintage porcelain will most certainly add a regal charm. While a cake stand typically commands the centre of attention on a table set for high tea, it is not necessary if you don’t have one. Substitute with a variety of serving platters and plates of different shapes and colours. Plus, don’t forget to embellish your table with fresh flowers and your favourite linens.
- The Spread
- Traditionally, afternoon tea is served on a cake stand comprising of three tiers. Sandwiches take up residence on the bottom tier prompting you to start with savouries first, before delving into the swoon-worthy scones, cakes and pastries that line the next two tiers.
We suggest preparing an assortment of dainty tea sandwiches with EuroClassic’s French sliced brioche bread. This buttery and delicious bread is made by authentic Parisian bakers and is sure to elevate any finger food with its soft, light golden crust. A few pairing suggestions are: cream cheese and cucumber, mozzarella, tomato and basil pesto, prosciutto, sliced apple and brie, egg salad, roast beef and watercress, and cream cheese and smoked salmon.
For the sweets, we recommend preparing a few desserts in advance. The following recipes require minimal baking, are easy to assemble and perfect for sharing.
Strawberry Brioche Trifle
- 8 cups of mixed berries
- 1 orange, juiced (lemon alternatively for more tartness)
- ¼ cup honey (maple syrup or sugar alternatively)
- 1½ teaspoons cornstarch
- 4 cups whipping cream
- ½ teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd or homemade lemon curd
- 1 EuroClassic brioche, sliced in ½-inch thick cubes
- Combine the berries, honey, cornstarch and the juice form the orange in a medium saucepan over medium-high heat. Bring it to a simmer and cook just until the berries begin to break down and release their juices, about 3 minutes. Take the berries off the heat and allow to cool; the mixture will thicken up a little as is cools.
- In the meantime, whip the cream with the vanilla in a large bowl.
- Place the lemon curd into a second large bowl and stir in approximately ½ cup of the whipped cream to lighten it up and then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of cubed Brioche, then soak the bread with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream and garnish with fresh berries. Cover and refrigerate until ready to serve.
Cinnamon Raisin Brioche Bread & Butter Pudding
- 10 slices EuroClassic Brioche cinnamon-raisin bread, cut into 3/4-inch cubes
- 3 tablespoons unsalted butter, melted
- 4 large eggs
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- maple syrup or icing, for serving
- Preheat oven to 350 degrees F. Lightly coat an 8×8 inch square baking dish with nonstick spray.
- Place bread pieces inside dish and drizzle with the melted butter.
- In a medium mixing bowl, combine eggs, milk, both sugars, vanilla, and cinnamon; whisk until well blended.
- Pour liquid mixture over bread, and lightly push down with a spatula (or your hands) until bread is covered and soaking up the egg mixture.
- Bake for 40-45 minutes, or until the top springs back when lightly tapped. Let stand for 10 minutes before serving.
If time is not in your favour or you endeavour to make the occasion as hassle-free as possible, EuroClassic has plenty of ready to serve options thanks to their variety of pastries and cakes that you can purchase already made. Grab a platter or line a tier of your cake stand with their Pastel de Nata (Portuguese egg tarts), and chocolate brioche croissants. In addition, their French chocolate swirl brioche comes in a loaf form- perfect for slicing into squares and serving with jam and clotted cream.
Few things are more regal than enjoying afternoon tea in the company of friends, and with EuroClassic’s brioche breads and pastries, we’re turning traditional tea time treats into elevated, scrumptious delights.
EuroClassic products are available in grocery stores island-wide.
For more information regarding EuroClassic, click here.