The ABCs of a creative afternoon tea, according to Pol Anter

Afternoon tea is one of the core services at the St. Regis Hotel in Shanghai, China. The rich Asian tea culture is expressed through a regularly offered service featuring seasonal collections and campaigns, as well as numerous collaborations with leading luxury brands.

In our Spanish-language pastry magazine, DPAS 521, Executive Pastry Chef Pol Anter explains the secrets of his exciting daily routine and how he tackles the challenge of constantly creating new afternoon teas. This creative challenge is summarized below in five key points.

The Key Elements of an Afternoon Tea

1. Base: Scones (flavor varies depending on the season)

“In summer, I use fresh flavors: lime, lemongrass, white chocolate with orange… At Christmas, cinnamon, apple, ginger, clove… And in spring, which is just around the corner, I’ll use rose, jasmine, or a local flower I love, osmanthus, which has an incredible aroma of peach and apricot.”

2. Scone Accompaniments

“Scones are always served with clotted cream and a seasonal homemade jam: mixed berries, apricot, apple with vanilla… it all depends on what fruit is available.”

3. Traditional Core: Classic Miniature Desserts

“The most traditional: mini chocolate fondant, cookies, mini madeleines, or puff pastry palmiers.”

4. Signature Core: Desserts made with combined textures and custom shapes

“Here we play with textures: mousses, ganaches, crunchy elements, candies, jellies… and, above all, in shapes. If the brand asks us for a teddy bear (Hamleys) or a car wheel (McLaren), we use mousses that allow us to create those shapes. That’s where we combine flavor and aesthetics.”

5. The Added Value: The Stand

“Afternoon tea is no longer just about what you eat. It’s also about the set, the shelf where it’s presented. That piece is key. Changing the stand gives it a significant visual boost, making it much more attractive.”

Discover details about these afternoon teas by Pol Anter in DPAS 521

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