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Magic in pastry

Always on the lookout for new flavors and innovative recipes, Muriel Béal, founder of Ô my cake has developed two daring desserts, combining the flavors of chocolate with our black tea Earl Gray Imperial Exuberance and those of pear with our Midnight Treasure infusion.

Treat yourself !

Chocolate éclairs X Exuberance Impériale

Chocolate eclair
Chocolate eclair



Chocolate cracker

Flour: 90 g

Cocoa: 15 g

Sugar: 90 g

Butter: 80 g

Chocolate choux pastry

Flour: 120 g

Cocoa powder: 30 g

Whole milk: 125 g

Water: 125 g

Butter: 100 g

Salt: 2 g

Sugar: 5 g

Eggs: 5

Creamy chocolate

Single cream: 100 g

Milk: 100 g

Exuberance Imperiale Earl-Gray tea: 6 g

70% chocolate: 105 g

Egg yolks: 30 g

Sugar: 50 g


Use the softened butter. Add the flour, cocoa powder and sugar. Mix everything by hand.

Spread between two sheets at 1 mm thickness and refrigerate. Cut out and place on the choux pastry.


Heat the milk, butter, salt, sugar.

Add the flour and cocoa sifted off the heat and mix well.

Return to the heat and dry the dough.

Off the heat, gradually add the eggs.

Arrange the éclairs on a greased baking sheet, cover them with the cracker.

Bake at 180 ° for 25 min / 30 minutes.



Combine the cream with the milk. Stir in the tea and let steep in cold for 8 hours.

At the end of the infusion, filter the cream and the milk and reweigh. Add cream and milk to the same weight to obtain 200 g again.

To heat.

Mix the sugar and the yolk and pour into the milk and cream.

Make a custard and pour over the chocolate to melt it.


Chill for 3 hours.

Garnish the éclairs with this cream and enjoy!

Pear Tart X Midnight Treasure




Sweet dough

Flour: 125 g

Butter: 50 g

Icing sugar: 50 g

Egg: 30 g

Vanilla powder: QS (desired quantity)

Almond cream with pears

Egg: 50 g

Sugar: 50 g

Butter: 50 g

Almond powder: 50 g

Conference pears: 2 small or 1 large (not too ripe)

Ganache mounted at Midnight Treasure

Cream: 125 g

Midnight Treasure: 3 g

White chocolate: 25 g

Gelatin: 1 g

Midnight Treasure Poaching Syrup

Volvic mineral water: 2 liters

Midnight Treasure: 35 g

Sugar: 600 g

Vanilla pods: 2

Lemon juice: 1

Conference pears (small size and unripe!): 8



Mix all the elements together.

Let the dough rest in the fridge before use.

Bake the dough blank for 10 min at 160 °

Melt the butter, add the sugar and cream. Then add the egg and the almond powder and mix well until a smooth paste is obtained.

Pour the almond cream into the precooked tart shells halfway up.

Peel the pears, cut them into pieces and place them on the almond cream.

Return to oven for 20 minutes.



Cold infuse the “Midnight Treasure” in the cream for 12 hours in the fridge. At the end of this period, filter the cream and fill in the missing weight with cream.

Soften the gelatin in cold water.

Heat the infused cream. Add the softened gelatin and mix.

Pour over the white chocolate and mix until the chocolate is completely melted. Refrigerate for at least 6 hours.

Once the ganache has completely cooled, beat it with a mixer until it has a firm enough consistency (to be poached). Use immediately.


In a large saucepan, combine the tea and mineral water. Let infuse cold at room temperature for 24 hours.

At the end of this period, remove the tea leaves. Correct the water weight if necessary.

Add the sugar and the exhausted vanilla pods as well as the lemon juice. To heat.

Meanwhile, peel the pears and remove the center (being careful not to damage them).

Once the sugar has melted, plunge the pears into the simmering syrup until they are tender (plunge the blade of a knife into a pear to check doneness).

Leave to drain on the grill.

On the pear tart bases, spread a little ganache mounted to the height of the tartlet. With a pocket, garnish the empty cavity of the pear with this ganache. Place a poached pear in the center of the tart. Ladle the rest of the ganache mounted around the pear.

With a brush, carefully spread a little syrup on the pears to give them a shiny appearance.

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