Wednesday, January 1, 2014

Earl Gray Tea Madelines with Honey

I love Earl Gray tea.That's why I have been wanting to make these Earl Gray Madeline for some time. It was the perfect choice to make as Christmas gifts. After reading reviews on the a number of recipes, I decided to use Bon Appetit recipe as the basis. I decided to incorporate the tea leaves in the Madeleines instead of just using the Earl Grey infused melted butter.

Adapted from Bon Appetit

5 tablespoons unsalted butter plus additional for molds, room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
3/4 cup all purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/3 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract

1/2 teaspoon (packed) finely grated lemon peel

Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes.
Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).
Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. They should have the characteristic hump in the middle. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature with a cup of tea. Almost just as good, the next day dipped in hot tea. 
 Dust with a sprinkling of powdered sugar.

Earl Gray Tea Madeleines, Lemon Honey Madeleines and Pear Cornmeal cakes.
I baked the madeleines in a non stick madeleine plan and a silicon pan. I prefer the ones baked in the metal pans. They have crunchy edges and soft centers. The ones baked in the silicon pans had less "crust." I am thinking I will invest in a regular madeline pan. I think the madeleines will be golden but not as dark as that from my current non stick pan.

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