Earl Gray Grey Madeleines Recipes

Steps:

• In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
• Sift together flour, baking powder and salt into a bowl or parchment, set aside.
• In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
• Fold in sifted flour mixture, just until combined.
• Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
• Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
• Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
• Fill each mold three quarters full with batter, do not overfill.
• Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
• Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
• Serve slightly warm, or warm in a low oven until heated through.

Steps:

• Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.
• Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.
• Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste; mix until combined. Refrigerate batter for 2 to 24 hours.
• Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).
• Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.

Steps:

• Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
• Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
• In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
• When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
• Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
• Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.