Chef June Chiu’s Earl Grey madeleines are a delightful twist on the classic French tea cookies. They get their subtle and unique fragrance from ground Earl Grey tea. The combination of crisp exterior with soft middle makes these the perfect accompaniment to a steamy brew. A few pro t tips from Chef June: freezing the madeleine pan pre-baking is what gives them their sought-after “bump,” so don’t skip that step! The cookies are also best enjoyed fresh out of the oven, so try and serve them within an hour of baking.
Earl Grey Madeleines
- 100 grams browned butter (see step 1)
- 94 grams all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons Earl Grey tea
- 100 grams sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Food scale
- Mortar and pestle
- Madeleine pan
- Electric hand or stand mixer
- Melt the butter over medium heat, stirring occasionally until the butter becomes a golden brown mixture and the milk solids settle in the bottom of the pan.
- Combine flour and baking powder. Set aside.
- Grind the Earl Grey tea in the mortar and pestle until finely ground.
- Combine the ground tea leaves and sugar. Crack in the two eggs.
- Using an electric mixer, whisk the tea-sugar-egg mixture for approximately 4 minutes or until thick and pale.
- Add vanilla and mix until combined.
- Sift 1/3 of the flour mixture into the batter and gently fold. Repeat until all flour has been added and combined.
- Take a spoonful of batter and mix it into the brown butter.
- Mix brown butter mixture into the rest of the batter and lightly fold to combine.
- Chill the mixture in the fridge for at least 3 hours.
- At least 1 hour before baking, chill madeleine pan in the freezer.
- When ready to bake and after oven has been preheated to 400 degrees, brush madeleine pan moulds with melted butter.
- Pour 1 tablespoon of batter into each mould.
- Bake the madeleines at 400 degrees for 3 minutes. Then lower the temperature to 350 degrees and bake for another 5-6 minutes until lightly browned around the edges.
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