JOURNAL

 

After three years of sourcing the No. 71 Feng Ming Ling Ye, a lovely Zhu Cha (Pearl Tea) from Guizhou Province, we are with much regret having it replaced, as this year's crop did not meet the standards set by previous years.  

In it's place we have sourced another Zhu Cha, Yong Xi Huo Qing from Anhui Province, which maintains the quality we had come to expect from the Feng Ming Ling Ye.  

The Yong Xi Huo Qing will retain the No. 71. and will be equivalently priced. 

Bellocq Candles to be Introduced this week at the NYNOW 2014 Gift Show!

Available in six beautiful scents and presented in exquisite hand crafted solid brass vessels. After three years of development we are very pleased to share these gorgeous pieces with our cherished clients. Shipping Fall 2014! 

Visit Bellocq Tea Atelier at the 2014 NYNow Gift Show! You will find us in Booth #3846 within the "Accent On Design" section!

We will be sharing a full selection on teas and accessories for our wholesale clients! Love to see you!

xoxo Bellocq 

 

BELLOCQ CANDLE SCENTS

 No.12, Le Hammeau

(Lemongrass, Sweet Orange, Chamomile & May Rose) 

No.29, White Nixon

(White Peony Tea, Grapefruit Peel, & Lavender)

No.38, Majorelle Mint

(Freshly Torn Mint, Gunpowder Green Tea & Moroccan Cedar)

No.45, The White Wolf 

(Vintage Saddle Leather,  Dried Hay,  Snow & Cedar)

No.47, The Queen’s Guard 

(English Heirloom Roses,  Lavender,  Rose Geranium & Ceylon Tea)

No.54, Gypsy caravan 

(Saddle Leather,  Campfire,  Black Tea & Wild Flower Honey)

 

Wholesale Client Inquiries: Please Email - Inquiries@Bellocq.com

xoxo

Bellocq is pleased to share this delightful summer fruit tart with chamomile cream! This will be a wonderful dessert for your next summer weekend gathering! Have a wonderful event!

The chamomile cream also makes a delicious filling for cream puffs (pate a choux) or shortcakes!

Serves 6 / Makes one 9 1/2-inch tart or six 4-inch tartlets.

For the Dough:

2 1/2 cups all-purpose flour

5 tablespoons sugar

pinch of salt

2 sticks  cold unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

4 tablespoons iced water, or as needed

 

For the Chamomile Cream:

1 cup (236 ml) whole milk

2 tablespoons fresh or dried chamomile blossoms

3 tablespoons sugar

3 tablespoons all-purpose flour

pinch of salt

2 large egg yolks

1/4 teaspoon vanilla extract

1/2 cup cold heavy cream

 

To Finish the Tart:

2-3 cups assorted seasonal berries such as strands of red and white currant berries, apricots, red and golden raspberries, blackberries, blueberries 

fresh chamomile blossoms, for garnish

Prepare the Dough: Mix together flour, sugar and salt in a food processor.  Add butter and pulse a few times to combine.  With motor running, add egg yolk and ice water until combined.  Gather dough into a ball, knead once or twice, and wrap with plastic wrap. Flatten into a circle; refrigerate 1 hour.

Prepare the Chamomile Cream:  In a small pan, heat milk to a low simmer.  Remove from heat, add chamomile blossoms, cover and set aside, 30 minutes.  Strain milk into a clean saucepan; discard chamomile.  Whisk in sugar, flour, salt, egg yolks and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes.  Whisk in vanilla.  Transfer to a bowl and refrigerate with plastic wrap directly on surface until cold, about an hour. 

Whip heavy cream to form stiff peaks and gently fold in cooled chamomile cream.

Finish the Tart: Preheat oven to 375ºF.  Roll dough on a lightly floured surface 1/4-inch thick.  Transfer to a 9-inch round tart pan with a removable bottom.  Trim dough and refrigerate until cold, about 20 minutes.  Blind bake the tart: prick dough all over with a fork, line with parchment paper, and fill with baking weights or dried beans.  Bake 15 minutes.  Remove parchment and baking weights and continue baking until tart shell is golden, about 18-20 minutes more.  Set aside until cool.  Fill cooled tart shell with Chamomile Cream; arrange fruit on top. Refrigerate 30 minutes or until ready to serve.  Garnish with chamomile blossoms.

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