Piamonte

While unusual for the unanointed, the pairing of lemon and hazelnut is a classic of Italian pastry recipe collection, unsurprising given the Piedmont region's prestige D.O. classification for hazelnut production. Here we use Japanese hojicha alongside green in the base tea, intensifying the roasted flavour.

Lemon essential oil and lemon peel add a refreshing feel, vanilla and creamy aroma the taste of pastisserie. Inspired by a chat with master pastry chef Yann Duystche.