Earl Grey and bergamot are lovely in a delicate sponge, and these madeleines carry the flavour by steeping a tea bag in the melted butter before it goes into the batter. The rest of the method is classic madeleine: pale, whisked eggs and sugar, folded flour and butter, then a spell in the fridge that gives them their famous hump.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Madeleines recipe. Canonical: https://teas.co.uk/recipes/earl-grey/earl-grey-madeleines/
Bake them hot and fast for crisp edges and a soft centre. Makes twelve.
You'll need
- 1 tea bag of Dilmah Earl Grey
- 100g unsalted butter, melted and cooled (about 30ml melted volume of bergamot-butter from the steep)
- 100g caster sugar
- 2 medium eggs, at room temperature
- 100g plain flour
- 1 teaspoon baking powder
- A small pinch of fine sea salt
- 1 twelve-mould madeleine tin, buttered and lightly dusted with flour
- 1 medium bowl, 1 silicone spatula, 1 small saucepan
Method
- Melt the 100g butter gently in the small saucepan, off heat drop in the tea bag and cover for ten minutes.
- Lift out and squeeze the tea bag, let the bergamot-butter cool to lukewarm.
- In the medium bowl, whisk the 100g caster sugar with the 2 medium eggs until pale and slightly thickened (about two minutes).
- Sift in the 100g plain flour, the 1 teaspoon baking powder and the pinch of salt.
- Fold in gently with the spatula, then fold in the bergamot-butter until just combined.
- Spoon evenly into the twelve buttered madeleine moulds, do not overfill.
- Rest the tin in the fridge for fifteen minutes (this gives the classic hump).
- Preheat the oven to 200C fan.
- Bake on the middle shelf for ten minutes until golden at the edges and risen with a hump in the centre.
- Cool on a wire rack for two minutes before easing out of the moulds.
- A longer chill, even overnight, gives a taller hump as the cold batter hits the hot oven.
Want the background, not just the brew?
Brewed with: Dilmah Earl Grey, 20 Tea bags 30g
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