Best Earl Grey Tea Madeleines With Honey Recipe Epicuriouscom Recipes
EARL GREY MADELEINES
Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos and his title: Best Pastry Chef in the World. Mostly, and most rightly, he's famous for his elegant pastries, so I was surprised when he asked me if I'd tasted one of his simplest, his madeleines. Small sponge cakes baked in shell-shaped molds (metal pans give you the best color and crust), madeleines are known for the impressive bump that develop on their tops. These madeleines, adapted from a Grolet recipe, are made with brown butter and flavored with Earl Grey tea and honey. Like all madeleines, they benefit from a rest in the refrigerator before they're baked. (Good for the mads, convenient for the baker.) If you can arrange it, serve the madeleines just minutes out of the oven - it's when their fragrance and texture are at their peak.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 25m
Yield About 20 madeleines
Number Of Ingredients 9
Steps:
- Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
- Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
- In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
- When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
- Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
- Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.
EARL GRAY (GREY) MADELEINES
Absolutely delicious. Just like regular madeleines, but with a more complex and darker flavor and hint of spice from the ground earl grey tea. Delicious on their own or on the side of an afternoon teacup.
Provided by kayw13
Categories Dessert
Time 30m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
- Sift together flour, baking powder and salt into a bowl or parchment, set aside.
- In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
- Fold in sifted flour mixture, just until combined.
- Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
- Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
- Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
- Fill each mold three quarters full with batter, do not overfill.
- Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
- Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
- Serve slightly warm, or warm in a low oven until heated through.
Nutrition Facts : Calories 106.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 56, Carbohydrate 14.3, Fiber 0.2, Sugar 8.2, Protein 1.9
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