Saturday, May 31, 2008
Earl Grey Madeleines
Last week's recipe for Tuesdays with Dorie were the Traditional Madeleines, but the next recipe in the book is Earl Grey Madeleines.
I love Earl Grey tea and not the artificial stuff but the higher quality loose tea leaves. I normally steep it for three minutes and add a splash of milk, how English :-)
So I made Dorie's recipe to see if they would be a nice match with my tea. For me they didn't disappoint, my trusty taster liked the traditional ones better, but she's not to crazy about the tea either. I really liked the subtle flavor of the tea coming through, I will definitely make these again!!
Earl Grey Madeleines (from Baking: From My House To Yours):
5 tbsp unsalted butter
2 tbsp Earl Grey tea leaves
3/4 cup flour
1/2 tsp baking powder
pinch of salt
1/3 cup sugar
grated zest of 1/2 lemon
2 large eggs,
2 tbsp honey
2 tsp vanilla extract
powder sugar for dusting
Melt the butter and add the tea leaves. Stir to combine and allow the tea to infuse into the butter for 15 minutes. Strain the tea leaves from the butter using a strainer lined with cheesecloth.
Combine the flour, baking powder, and salt in a small bowl.
Mix together the sugar and lemon zest with your fingers.
Whisk together the eggs, sugar, and zest until thickened (2-3 mins). Add the honey and vanilla extract and whisk for another minute.
Add the dry ingredients to the egg mixture very gently with a spatula. Gently mix in the strained butter (mine had hardened so I softened it a bit in the microwave). Cover with plastic wrap and chill at least 3 hours.
Preheat the oven to 400. Butter and flour a madeleine pan. Distribute the batter equally between the 12 molds.
Bake for 9 minutes and check. Bake until the tops are firm to the touch, up to 14 minutes. Remove from the molds by tapping the pan.