For this month’s Secret Recipe Club I spent a long time perusing Susan’s Australia-based blog, My Whole Food Family, bookmarking recipes such as Cappuccino Brownie Bites, Palmiers, Pear Tea Cake, Christmas Cake, and Caramel Cheesecake. I had my heart set on re-creating this daring Bûche de Nöel and even bought a silicone mold for it, but time got away from me.
But then I remembered that over a year ago I had purchased a madeline pan from World Market and still had not used it. Additionally, I had all of the ingredients for these Earl Grey Tea Madeleines on hand, including a brand new tin of Cream of Earl Grey.
I took a batch of these over to our veterinarian as a thank you for all of their help during Leopold’s last days.
These madeline cake-cookies were the perfect treat for tea-time. The fruit zest is bright and the madeline texture is springy without being greasy. The tea flavor was lost on me, but it might have been the tea I used (even though I added more than the recipe called for) or the fact that my lemon zest was extra “zesty”. The original recipe calls for the zest of half a lemon, but the recipe printed in Bon Appétit lists only a packed half teaspoon, which I would recommend to have more balanced flavors.
Earl Grey Tea Madeleines With Honey
By January 25, 2016Published:
- Yield: 12 Servings
- 5 tablespoons unsalted butter melted and cooled, plus additional for molds
- 2 tablespoons earl grey tea loose leaf, or from 2 tea bags
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- pinch salt
- 2 large eggs
- ⅓ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest packed
- Melt 5 tablespoons butter in saucepan over low heat. Mix in tea and allow to infuse for 10-15 minutes.
- Use a sieve lined with cheesecloth or a canning funnel with strainer to separate the tea and release butter into a small bowl.
- Sift flour, baking powder, and salt into medium bowl.
- Using a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs, sugar and zest together until pale and thick, 3-4 minutes.
- Add honey, vanilla, and lemon zest; beat 1 minute longer.
- Gently fold in dry ingredients, then tea-flavored butter.
- Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day. Alternately, you can fill molds with batter and then chill.
- Position rack in center of oven and preheat to 400°F.
- Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet.
- Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).
- Bake madeleines until golden and tester inserted into center comes out clean, about 10-12 minutes.
- Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature, dusting with powdered sugar if desired.
- Cuisine: French