Earl Grey Tea Madeleines With Honey

By nicole 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

1. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea and allow to infuse for 10-15 minutes.
2. Use a sieve lined with cheesecloth or a canning funnel with strainer to separate the tea and release butter into a small bowl.
3. Sift flour, baking powder, and salt into medium bowl.
4. 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.
5. Add honey, vanilla, and lemon zest; beat 1 minute longer.
6. Gently fold in dry ingredients, then tea-flavored butter.
7. 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.
8. Position rack in center of oven and preheat to 400°F.
9. Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet.
10. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).
11. Bake madeleines until golden and tester inserted into center comes out clean, about 10-12 minutes.
12. 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