Celebrating National Afternoon Tea Week with the Ballantyne Hotel

CHARLOTTE, N.C. (QC Life) - National Afternoon Tea Week is underway, and we learned about some Charlotte-area sips.

Gerry Mincheva and Olyvia Nichols of the Ballantyne Hotel joined the show to talk about their weekend tea.

The hotel’s Afternoon Tea is served every Saturday and Sunday from 1-4 p.m., and includes a variety of teas from Rare Tea Company – the official tea of the Royal Family.

In addition to themed events, private group teas are also available. On Aug. 31 and Sept. 1, the Afternoon Tea with be a Shakespeare Afternoon Tea Soiree. Reservations can be made by calling 704-248-4100.

While they were with us, Gerry and Olyvia shared some pastry recipes with us, which can be found below.

Traditional Scones

Ingredients:

• 2 cups cake flour, more as needed
• ½ teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into small pieces
• 1 egg
• ½ cup heavy cream

Directions:

1. Put the flour, salt, baking powder and sugar in a mixing bowl and combine using a paddle attachment. Add the butter into mix until it resembles coarse sand.
2. Add the egg and the heavy cream to form a slightly sticky dough. You can add a little flour, in case if it’s too sticky.
3. Turn the dough onto a lightly floured surface and press it into a ¾-inch. You can cut it into rounds with a cutter or triangles with a knife.
4. Brush the top of scones with a bit of heavy cream and sprinkle with the sugar.
5. Bake at 450F for 10 minutes, or until the scones are a golden brown.

Cream Puffs

Ingredients:

• 282g water
• 5.5g salt
• 5.5g sugar
• 113g butter
• 170g AP flour
• 4-5 eggs

Directions:

1. Place water, sugar, salt and butter in a pot. Bring to a rapid simmer. Mix in flour and stir vigorously to form a roux.
2. Place roux in a mixer on med-low until steam dissipates. Gradually add eggs until ribbon stage.
3. Pipe in desired size and place craquelin on top.
4. Bake at 400 degrees for 10 minutes, then without opening the oven door, lower the oven to 350 degrees for 15-20 minutes, or until golden brown.

Craquelin

Ingredients:

• 150g Butter
• 187g Sugar in the Raw
• 187g AP flour

Directions:

1. Mix all ingredients until dough forms.
2. Roll 1/8 of an inch thick (as thin as possible w/o breaking)
3. Freeze
4. Cut out circles slightly bigger than your pipped Choux dough

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