Earl Grey madeleines are a lovely thing to bake: little shell-shaped sponges with bergamot folded right through the crumb, served with a cup of the same tea so plate and cup share a flavour. The bergamot goes into the melted butter first, which carries it evenly through the batter.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Madeleines and Pairing recipe. Canonical: https://teas.co.uk/recipes/earl-grey/earl-grey-madeleines-and-pairing/
It uses Teapigs Darjeeling Earl Grey, a whole-leaf bergamot Black Tea. Makes about 12, plus the pairing cup.
You'll need
- 2 Teapigs Darjeeling Earl Grey tea temples, leaves only, plus 1 to brew the pairing cup
- 100g butter
- 2 eggs
- 90g caster sugar
- 100g plain flour
- Half a teaspoon baking powder
- Zest of half a lemon
Method
- Melt the butter gently, snip in the leaves from 2 temples and leave to infuse off the heat 10 minutes, then cool; this carries the bergamot evenly through the bake.
- Whisk the eggs and sugar until pale and thick, then fold in the flour, baking powder and lemon zest.
- Fold the cooled Earl Grey butter through the batter, cover and chill 30 minutes; the rest gives madeleines their bump.
- Heat the oven to 190C fan, 210C conventional, gas 6, and butter a madeleine tin. Spoon in the batter to three quarters full.
- Bake 9 to 11 minutes until risen with a golden edge. Tip out at once onto a rack.
- Brew a fresh cup with the spare temple, off the boil, 3 minutes, and serve warm madeleines alongside so the bergamot echoes.
Want the background, not just the brew?
Brewed with: Teapigs Darjeeling Earl Grey, 15 Tea Bags 37.5g
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