Afternoon Tea, Recipes and more from the Shangri-La Hotel, Toronto

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Executive Pastry Chef Nicholas Patterson, of the soon-to-open Shangri-La Hotel, At The Shard, London

Executive Pastry Chef Nicholas Patterson, in advance of the soon-to-open Shangri-La Hotel, At The Shard, London, made a guest appearance at Shangri-La Hotel, Toronto’s Lobby Lounge the week of January 13. But if you missed the congenial host, no worries, as he leaves an assortment of delicious creations for the hotel’s new daily High Tea menu. Patterson has also kindly passed along some of his secret recipes, so read on.

Who: Named ‘UK Pastry Chef of the Year’ at the Craft Guild of Chefs’ awards in 2008, Chef Patterson’s wealth of patisserie experience has earned him an array of accolades. Prior to joining Shangri-La, Chef Patterson was most recently head pastry chef at Claridge’s, where he created some of London’s most eye-catching edible gift items and secured the Tea Guild’s ‘Best London Afternoon Tea’ in 2006 and 2011.

What: With pastries featuring sweet, suggestive names such as the “Temptation” with layers of chocolate ganache, raspberry compote, chocolate sponge and soft chocolate cremeux; the “Coco” with a coconut dacquoise biscuit, kalamansi lime curd, topped with ginger and coriander infused pineapple; and the “Café au Lait” with vanilla mascarpone cream, coffee cream brulée centre, white chocolate flakes and coffee soaked sponge. Other menu items include a selection of finger sandwiches, including a lobster and chive with curried mayonnaise on brioche roll that takes the traditional lobster roll to new heights, and favourites like Scottish smoked salmon and cream cheese on whole meal bread. And, of course, the scones: chamomile and traditional plain scones are served with house-made berry preserve and Devonshire cream, along with tea chosen from more than 75 premium selections. (Scroll down for recipes.)

Related Post: Entertaining Trend – Tea Cocktails

When and Where: Try Chef Patterson’s High Tea Menu in the Lobby Lounge at Shangri-La Hotel, Toronto throughout January and February. The new menu is priced at CAD$39 per person or CAD$25 per child and is served daily from 2:00 to 5:00 p.m. in the Lobby Lounge. The High Tea service will be accompanied by live performances from award-winning pianist Thompson Egbo-Egbo, a recipient of the Duke of Edinburgh Gold Award in the province of Ontario.

For more information or to make reservations, please call 647-788-8888 or email [email protected]. For online reservations please visit *All prices are exclusive of gratuity and HST. For more on Shangri-La Hotel, At the Shard, London, featuring panoramic views over the city’s most iconic landmarks from every room, restaurant or hotel lounge, go to



Coffee Crème Brulee:

250 g whipping cream 35% fat

57 g egg yolks

35 g caster sugar

1.5 leaves gelatine

25 g coffee beans

Roast the beans for 3 minutes and crush with the underside of a pan.

Heat the cream and beans to boiling cover and infuse for 10 minutes.

Sieve and reweigh the cream.

Make up to 250 g with more cream.


Mix the yolks and sugar and add the boiled cream.

Return to the pan and cook over a low heat until the mixture thickens or reaches 84°c.

Add the soaked gelatine and sieve.

Place in a bowl and chill until set.

Anglaise base:

45 g egg yolks

½  vanilla pod

220 g UHT Cream

55 g sugar

2 leaves gelatine

Split and scrape the vanilla pod.

Boil the cream.

Mix the yolks and sugar and add the boiled cream.

Return to the pan and cook over a low heat until the mixture thickens or reaches 84°c.

Sieve to remove the vanilla pod.

Add the pre-soaked gelatine.

Leave to set in the fridge.

Vanilla Mascarpone finished cream (approximately 28 domes):

295 g Anglaise base from above

236 g Mascarpone

Whisk the Mascarpone smooth.

Whisk the Anglaise smooth, if from cold be careful to whisk all lumps out of the mix.

Combine the two and mix in well with a whisk.

Sponge sheet:

110 g egg whites

89 g sugar

80 g cake flour

80 g yolks

Whisk the whites and sugar to a meringue on a food mixer.

Sieve the flour.

Fold the yolks into the meringue with a spoon.

Fold in the flour with a spoon.

Spread onto a baking tray and bake at 210c for 3-4 minutes.

When cold, cut out discs with a cookie cutter.

Coffee syrup:

50 g Espresso coffee

10 g sugar

10 g water

Dissolve the sugar in the espresso coffee and add the water.

White chocolate flakes:

Scrape a knife across a block of good quality white chocolate to create shavings.

Coffee powder:

1 teaspoon coffee beans

Roast the coffee beans in the oven at 160c for 5 minutes.

Allow to go cold.

Grind the coffee beans to a fine powder.

Sieve over the cake.


Spoon the mascarpone cream into a dome mould and make a hallow in the center with a spoon.

Pipe the set coffee brulee into the hallow.

Soak the sponge with the coffee syrup, place the sponge onto the cream.

Set the cake in the fridge overnight.

Run the mould under hot water to remove the cake.

Sprinkle the white chocolate shavings over the top.

Sieve the coffee powder over the top of the cake.

NEXT: Recipe for Lobster and Chive with Curried Mayonnaise on Brioche Roll

Shangri-la Hotel at the Shard, London

Executive Pastry Chef Nicholas Patterson

Lobster and Chive with Curried Mayonnaise on Brioche Roll

Serves 4


1 lb                                  Nova Scotia Lobster live

½ cup                             salt

2 tsp.                               grape seed oil or vegetable oil

2 tbsp.                            shallots ( sliced fine)

½ tsp.                            madras style curry powder

4 tbsp.                            mayonnaise

4 tbsp.                            celery  ( sliced fine)

2 tsp.                              chive ( sliced fine)

1 tsp.                              lemon juice

½ tsp.                            salt

2 tbsp                             butter (room temperature)

8 rolls                             small brioche rolls (cut down the middle, lengthwise)

*Small brioche rolls can be purchased at fine bakeries*



Fill a large pot with 5 liters of water and add ½ cup of salt, bring to the boil.

Place lobster into boiling water and turn down to a simmer. Simmer for 12 minutes.

Remove from water and chill. Once chilled, crack shells and remove lobster meat from tail, claws and knuckles.  Cut meat into small cubes.

Curry Mayonnaise:

In a small saucepan, over medium low heat, add the grape seed oil, shallots and curry powder. Saute for 5-7 minutes and remove from heat to cool for 15 minutes.

Mixture together curry mixture and mayonnaise in a small bowl until well combined.


Place the lobster meat, curry mayonnaise, celery, chives, lemon juice and salt into a medium size bowl and gently mix together until everything is well combined. Taste and adjust seasoning to your preference.


Using a palette knife or spatula spread a thin layer of butter onto each brioche roll, where it has been cut. Spoon the lobster mixture evenly amongst the brioche rolls, spooning the mixture into the cut area.

NEXT: Recipe for Chamomile Scones

Shangri-la Hotel at the Shard, London

Executive Pastry Chef Nicholas Patterson

Chamomile Scones


2 cups bread flour

1 tablespoon baking powder

3 tablespoons sugar

3 tablespoons cold butter, cut into pieces

5 tablespoons whipping cream

5 tablespoons whole milk

½ teaspoon dried chamomile flowers

1 whole egg (for brushing scones, before baking)


1. Heat the oven to 425 degrees. Put the flour, salt, baking powder, sugar and chamomile flowers in an electric mixing bowl with paddle attachment and mix to combine. Add the butter and mix on medium speed until the mixture resembles cornmeal.

2. Add the milk cream and mix on low speed until a slightly sticky dough has just formed and come together, don’t over work or scones will become a tough texture.

3. Turn the dough onto a lightly floured surface bring the dough together with your hands, then roll it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter . Put the rounds on an ungreased baking sheet.

4) Brush the top of each scone lightly with the 1 beaten egg, just enough to glaze the top.

Place in fridge for 30 minutes and once again brush with a thin layer of beaten egg.

5) Place into the oven and bake for 12-15 minutes, or until the scones are a beautiful golden brown.