Easter Tea

In the 17th century, under the reigns of Louis XIII and then Louis XIV, France saw the emergence of an art of living where the table became a language. It was in this context that César de Choiseul du Plessis-Praslin, Marshal of France and a great lord, inspired the birth of a confectionary destined to span centuries. In his kitchens, a kitchen officer conceived a new delicacy: carefully selected almonds coated in perfectly caramelized sugar. Thus, the praline was born, the fruit of a precise, almost alchemical gesture, where the mastery of fire revealed the full nobility of the ingredient.

When seduction comes through taste
At that time, sweet treats played an essential role in social rituals, but also in the more discreet art of seduction. In aristocratic salons, they accompanied conversations, punctuated silences, and became a pretext for exchanges where everything was suggested without ever being imposed.
Offering a confectionary is already a way of getting closer, of slipping in a delicate attention, of awakening the senses with an almost mischievous subtlety. The praline, with its play of textures between crunchy and melt-in-your-mouth, lends itself to this subtle dance: it is bitten into, savored, sometimes shared… in an ephemeral moment where tasting becomes a confidence, and gourmandise, a half-spoken promise.

When confectionery rhymes with tea-time
At Betjeman & Barton, the most exquisite sweets are not only enjoyed with a spoon; they are also dreamed of as tea. Our creations often stem from this fascination with legendary desserts; those whose mere mention awakens our oldest memories. A touch of audacity is all it takes for gourmet pastry icons to slip into the world of tea: Christmas pudding takes on the muted hue of a Christmas Tea, the macaron reinvents itself as a tender scent in Si Nancy m'était conté…. A play of correspondences where tradition becomes a muse and the cup, a case of voluptuousness.
Today, a new flavor story completes this fragrant ballet. It required a confectionery that was both noble and daring, capable of uniting sweetness with distinction: the praline imposed itself, like a burst of pleasure or a hidden jewel in porcelain.

Tea and Food Pairings
Duc de Praslin flourishes alongside pastries of hushed elegance, where indulgence is subtly drawn. It enhances a delicately praline Paris-Brest, caresses a thin tart with caramelized pears, and extends the depth of a chocolate-hazelnut entremet. A vanilla crème brûlée, with its barely cracked surface, echoes its caramel notes. Each pairing becomes a confidence, a play of subtle harmonies between velvet, sweetness, and distinction.

Recipe based on Duc de Praslin black tea
Inspired by Hong Kong Milk Tea, a legacy of British tea time revisited in Asia, Duc de Praslin reveals a new dimension when mixed with milk. Infused with intensity then softened with a touch of milk, it unfurls a gourmet velvet where praline, caramel, and vanilla express themselves with depth. Served hot or lightly iced, it evokes those lively salons of “The Pearl of the Orient” where tradition and modernity intertwine with singular elegance.