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.
If you are planning to make these, remember to allow the batter to chill!
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Earl Grey Tea Madeleines With Honey
By Published: January 25, 2016
- Yield: 12 Servings
This recipe, from Dorie Greenspan, was originally published in Bon Appétit in 2005 and appears in her book Baking: From My Home to Yours, and as part of Tuesdays with Dorie.
Ingredients
- 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
Instructions
- 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
I can’t tell you how many times I have had a madeline pan in my hands and then put it back because I’m not sure it would get enough use. Then I read a recipe like this and kick myself.
Although I have a madeline pan I think I have only ever made them once. Love this tea infused version.
My daughter loves these cakes/cookies. I’ll have to try these when she comes home in February. Beautiful photos!
I’m glad you got to use your madeline pan! Shame the tea flavour got a bit lost, I remember these as being really full flavoured. If you have a spare few days I definitely recommend the buche de noel, especially seeing you have the pan for it now. It was spectacular!
Susan @ My Wholefood Family recently posted..Crispy Southwest Chicken Bites (SRC)
I love madelines and I definitely haven’t met a pan that I didn’t “need” only to have it languish in the cupboard. Great way to justify the purchase, lol!
Madelines looks delish! I had a great time browsing your blog this month and we all love the Quinoa and Sweet Potato Cakes!
Well,these are as pretty as a picture and I DO love a good Madeleine too!
These are so pretty and dainty! Great SRC pick!
Christine recently posted..SRC: Tara’s Multicultural Table’s Shopska Salata (Bulgarian Salad)
I have a silicone madeleine pan which have never been used… you are giving me a gentle push ih the sweet direction!
beautiful photos!
SallyBR recently posted..THE BEST SOURDOUGH RECIPE
Madelines are always popular around our house but I don’t make them nearly enough. This recipe sounds great.
I’ve never made madeleines, but I’ve been wanting to! These look so lovely and I love the zesty lemon in them – lemon (and really, all citrus) is one of my favorite flavors in baked goods. So sorry for the loss of your sweet Leopold, and how thoughtful of you to bring these to your vet. A lovely thing for you to do.
Amy @ Fearless Homemaker recently posted..Slow-Cooker Chicken, White Bean, + Hominy Chili
Yum! I’m planning a tea party/garden themed first birthday for my daughter. These may be on the list!
Tara recently posted..Lunar New Year Round-Up 2016