Madeleines with Traditional Earl Grey and honey
Necessities:
- 70 grams of unsalted butter
- 3 tablespoons loose Traditional Earl Gray
- 105 grams of flour
- 40 grams of granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon grated lemon zest
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons vanilla
- pinch salt
Preparation:
- Melt the butter in a pan over low heat. Mix the loose tea with the melted butter and let stand for 10 minutes. Meanwhile, line a small sieve with two layers of damp cheese cloth and place it over a small bowl. Pour in the butter. Fold the cheese cloth tightly around the tea and butter mixture, so that the butter ends up in the bowl through the strainer. In this way the butter gets a delicious tea flavor.
- Mix the lemon zest with the sugar. Rub the lemon in the sugar with your fingers to make the sugar fragrant.
- Sift the flour, baking powder and salt in a medium bowl.
- In a large bowl, beat the eggs and sugar in an electric mixer to a thick, pale mixture (mix for approx. 3 minutes). Add the honey and vanilla extract and beat for another minute.
- Carefully fold the dry ingredients and then the butter into the egg mixture. Cover the batter with cling film and cool for at least 3 hours (up to 2 days).
- Place the rack in the middle of the oven and preheat the oven to 200 ° C. Brush the Madeleine molds with butter, dust with flour and remove the excess flour. Place the tins on the baking sheet.
- Use a teaspoon to scoop the batter into the shape. Spoon about 2 teaspoons per Madeleine into the dish.
- Bake the Madeleines until golden brown, about 12-15 minutes. Test if they are done by putting a skewer in the middle of a Madeleine, if it comes out dry, the Madeleines are done. Take them out of the mold and let them cool on the grid.
