Earl Gray Madeleines
I love baking with tea, particularly that of the Earl Gray variety. Tea adds a level of complexity that just can’t be achieved with mere spices alone. As for madeleines, this was my first success with the cookie/little cake. I’d made them several times before with one recipe and had mediocre results: while they looked absolutely beautiful, they tasted only okay fresh from the oven, and once cooled they became tough and just plain weird. Such a bummer. Anyway, this time I used a different recipe (thanks Emily!) and they honestly came out incredibly. They did get very dark in the oven, but that didn’t affect the flavor or texture at all. Very exciting stuff, guys. Really. I did only make one batch though, so for all I know it was a fluke. Guess I’ll have to try it a few more times before I can confidently say I make good madelines. A few tips before trying this for yourself: get a good madeleine pan, make sure your eggs are ROOM TEMPERATURE (it’s the magic solution for baking. Trust me), and don’t over-beat the batter. You’ll want to. Resist the urge. Good luck!
Madeleines (from Baking: From my Home to Yours)
– 5 tbsp. unsalted butter at room temperature (plus extra for molds)
– 2 tbsp loose tea or tea from removed from 2 tea Earl Gray tea bags
– 3/4 cup all purpose flour
– 1/2 tsp. baking powder
-Pinch of salt
– 2 large eggs at room temperature
– 1/3 cup sugar
– 2 tbsp. honey
– 2 tsp. vanilla extract
– 1/2 tsp (packed) finely grated lemon peel
Line small sieve with 2 layers of damp cheesecloth and set sieve over a small bowl. Melt butter in saucepan over low heat, then mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth around tea mixture, releasing tea-flavored butter into the bowl.
Sift flour, baking powder, and salt into medium bowl and set aside. Using an electric mixer, beat eggs and sugar in large bowl until thick (about 4 minutes). Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-flavored butter, being careful not to overmix. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day. Perfect time to catch up on
Preheat oven to 400°F, positioning a rack in center. Brush madeleine molds with extra butter and dust with flour (tap out any excess). Place pan on top of a baking sheet. Drop 1 scant tablespoon of batter into each mold (don’t worry, it’ll spread while baking!) Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature with a steaming cup of Earl Gray to feel the most fancy.
(Can you tell from the pictures my goal is to be a hand model on Unique Sweets? If you don’t know what I’m talking about look at :03, :17, :29, and 8:05 of this video. Srynotsry)