Garden Party tea infused cream buns

made with Rishi's Garden Party tea blend <3

Jul 31, 2025

hey hi hello :)

We’re back and I’ve partnered with Rishi Tea to bring you these picnic perfect cream buns ♡

This post is a paid sponsorship and has a few affiliate links , which if you click and purchase from I receive compensation at no additional cost to you.

I love working with tea blends as a source on inspiration when it comes to flavoring desserts. There’s a couple ways to go about using tea for flavor inspo, the first and I think the most obvious- just using the tea as an infusion in a recipe, into the water, milk or even heavy cream of a recipe. From there you can pair with other flavors that highlight notes from the blend or something contrasting to add another layer of depth. But, you can also take a look at the notes of a tea blend and dissect it to draw inspiration from. Right, because if it works together as a tea, it’ll work together if you flavor each component of a cake or a dish according to what’s in a specific blend.

Today we’re using Garden Party, a blend which includes notes of chamomile blossoms, neroli bitter orange, hibiscus, fresh-cut strawberry, and smooth honeybush. We infuse heavy cream overnight with tea bags to impart a fruity and floral taste to the final whipped cream. The brioche buns add a complementary orange blossom note- which you can totally sub the orange blossom water for regular water if that’s not your vibe. I chose to give the buns a schmear of raspberry jam before filling them with the lush whipped cream. The raspberry jam adds a tart contrasting pop to the tea. Though, since the blend has dried strawberry pieces in it you could also punch up that flavor by using strawberry jam instead of raspberry. The jam component is truly a choose your own adventure moment.

Save 15% when you use code “Kassie” at check out on Rishi-Tea.com, now through August 31, 2025 :)

Hope you enjoy this one!!

GARDEN PARTY CREAM BUNS

This recipe makes 8 cream buns

TOOLS:

Digital scale
Stand mixer
Mixing bowls
Small offset spatula
Hand mixer
Half sheet pan
Parchment paper sheets
Serrated knife
Fine mesh sieve

INGREDIENTS:

GARDEN PARTY WHIPPED CREAM

800 grams heavy cream
4 Rishi Garden Party Tea bags
300 grams mascarpone
100 grams powdered sugar
½ teaspoon diamond crystal kosher salt

ORANGE BLOSSOM BRIOCHE

75 grams orange blossom water
2 large eggs, cold
40 grams granulated sugar
1 ¼ teaspoon instant yeast
245 grams bread flour
1 teaspoon diamond crystal kosher salt, half if using Morton’s
113 grams unsalted butter, cold & cubed

DIRECTIONS:

DAY ONE:

FOR THE WHIP: Gently heat the 800 grams of heavy cream to around 155-175F. Just enough to take the chill off, but not so hot the cream boils.
Pour the heated cream into a heat safe container with the 4 bags of Rishi’s Garden Party Tea.
Cover the container and allow it to infuse overnight in the fridge.

FOR THE BRIOCHE: To the bowl of a stand mixer fitted with a dough hook, add the 75 grams orange blossom water, 2 large eggs, 40 grams sugar, 1 ¼ teaspoon yeast, 245 grams bread flour and 1 teaspoon kosher salt.
Mix on low speed just until a shaggy dough forms and no dry streaks of flour remain.
Add the 113 grams cold cubed butter to the mixer with the dough.
Allow the dough to mix on medium speed until it is no longer sticking to the sides of the bowl and begins to form a ball around the hook. This can take anywhere from 22-25 minutes depending on the power behind your mixer.
Turn off the mixer and pinch off a piece of the dough to perform the window pane test on. If the dough rips from itself pretty easily, it’s not done and not worth window pane-ing. But, if there’s tension in the dough when you pinch a portion off, that's a sign of solid gluten development. *Use the times listed above as a starting point to know where to check but not as a definitive of when it's done! Stick to the window pane test to make sure the dough is where you want it*
Once the dough is developed, place it in a medium bowl that has been oiled with a non-stick spray. Allow to proof covered with a light tea towel for an hour and a half at room temperature until approximately doubled in size.
Once doubled, punch the dough down to release the gas. Cover with plastic wrap and move to the freezer for an hour to slow down yeast activity before moving to the fridge to slow ferment overnight.

DAY TWO

FOR THE BRIOCHE: Turn the dough out onto a lightly floured surface. Portion the dough into 8- 70 gram pieces. Round each piece of dough into a tight boule and arrange on a half sheet tray.
Cover the shaped rolls with plastic wrap and allow to proof for about 2 hours or until doubled in size.
Preheat the oven to 350F about 30-45 minutes before the buns are fully proofed.
Once fully proofed, brushed the buns with egg wash.
Bake for 25-30 minutes until the buns are evenly golden brown and register an internal temp of 205F.
Allow to cool completely before assembly.

FOR THE WHIPPED CREAM: When the time comes to assemble the buns, remove the tea bags from the cream and gently squeeze to get out as much cream and flavor as possible. You should be left with about 620 grams of infused cream, you can top off with more cream to meet the weight if needed.
Add the infused cream to a bowl with the 300 grams mascarpone, 100 grams powdered sugar and ½ kosher salt.
Using a hand mixer on a low speed whip until you achieve medium peaks in your cream.
Load into a piping bag to fill the cream buns with ease.

ASSEMBLY:

Orange blossom brioche buns
Garden Party whipped cream
Jam of your choice
Powdered sugar + fine mesh sieve *optional*
Fruits + edible flowers for decor

Using a serrated knife slice the buns in half horizontally 95% of the way through, leaving the edge intact.
Using a small off set spatula, spread a thin layer of jam on the bottom half of the bun.
Pipe the buns full of the Garden Party whipped cream. Approximately 100 grams of cream per bun.
Using an off set spatula smooth out the cream until it’s flush with the bun.
Decorate with fruit and flowers, finishing off with a light dusting of powdered sugar.
Enjoy!