Earl Grey Madeleines

teas.co.uk · 40 min · Makes 12

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

1. Melt the 100g butter gently in the small saucepan, off heat drop in the tea bag and cover for ten minutes.
2. Lift out and squeeze the tea bag, let the bergamot butter cool to lukewarm.
3. In the medium bowl, whisk the 100g caster sugar with the 2 medium eggs until pale and slightly thickened (about two minutes).
4. Sift in the 100g plain flour, the 1 teaspoon baking powder and the pinch of salt.
5. Fold in gently with the spatula, then fold in the bergamot butter until just combined.
6. Spoon evenly into the twelve buttered madeleine moulds, do not overfill.
7. Rest the tin in the fridge for fifteen minutes (this gives the classic hump).
8. Preheat the oven to 200C fan.
9. Bake on the middle shelf for ten minutes until golden at the edges and risen with a hump in the centre.
10. Cool on a wire rack for two minutes before easing out of the moulds.
11. A longer chill, even overnight, gives a taller hump as the cold batter hits the hot oven.

Recipe: https://teas.co.uk/recipes/earl grey/earl grey madeleines/