RECIPE CARD - Orange Earl grey Madeleines
Iconic shell shape French tea cake with aromatic Orange zest and Earl grey tea
Servings: 12
Calories: 117kcal
Ingredients
- 100 g Unsalted butter to make 85g brown butter
- 2 Eggs
- 80 g Granulated sugar
- 80 g AP flour
- 6 g Tea leaf good quality Earl Grey
- 3 g Baking powder
- 1 Orange zest zest of 1 orange
Instructions
- For the best results make 85 g brown butter using the butter stated in the recipe
- Heat butter in a saucepan on medium heat, first it will melt then it will foam. It is ready when the white bits on the bottom of the pan turn into golden brown and it has a nutty smell. Make sure you carefully watch it throughout the process, stir regularly and remove from the heat before it starts burning. Let it cool to room temperature
- In a bowl whisk together eggs and sugar until pale and foamy for min 5 minutes
- Sift in flour and baking powder then gently fold together
- Fold in earl grey tea leaf
- Fold in orange zest
- Last, fold in brown butter, cover the bowl and leave it in the fridge for a few hours or even better if overnight
- Next day take the madeleine batter out of the fridge
- Gently grease your madeleine tin first with butter then dust with flour
- Ideally using a piping bag fill the madeleine tin till ⅔
- Pop the tin into the freezer while pre-heating oven to 200 C / 392°F
- Bake for 5 min in 200 C / 392 F then for another 5 min in 160 C / 345 F. The high temperature will help to achieve the classic "bump" style then the lower temperature bakes them into an even golden colour. Feel free to experiment with your own oven for the best results.
- Once baked, immediately remove the madeleines from the tin and serve while still warm with tea or coffee
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 84mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg