My love for tea knows no bounds, add in french desserts, and I am all yours.
Ronnie and I might have met in Dubai, but France (and French cuisine) plays a pivotal role in our love story.
It’s why madeleines have a special corner in my kitchen.
I can spend days whipping these tasty treats and perfecting the signature hump that sets it apart from other cake-like creations.
My latest rendition blends two of my favorite things─tea and french cooking!
So what’s inside these scrumptious seashells?
These yummy treats are brimming with the goodness of earl grey tea and sweet white chocolate ganache. Follow my lead bake for a fluffy, buttery melt-in-your-mouth madeleines.
Safe to say, this one’s a sweet indulgence that only true tea lovers will enjoy.Print
- Prep Time: 30 mins
- Cook Time: 10 mins + 2 hours additional time
- Total Time: 2 hours 40 minutes
- Yield: 14 madeleines 1x
- 1 cup flour
- 1 tsp baking powder
- 2 tbsp earl grey tea
- 2 large eggs
- 2 tbsp cane sugar
- Pinch of salt
- 3 ½ tbsp honey
- 1 stick plant-based butter
- 150 dairy- free white chocolate
- 15 g dairy-free milk chocolate
- Grind earl grey tea leaves in a mortar until they turn into fine powder.
- Whisk eggs with sugar to get a pale, fluffy mixture in a mixing bowl.
- Sprinkle some salt.
- Sift and add the flour and baking powder.
- Melt butter and honey in a small saucepan.
- Pour half of the buttery mixture into the mixing bowl and add the other ingredients.
- Whisk until everything combines.
- Add the remaining butter-honey mixture to the batter. Continue whisking.
- Refrigerate batter for approx. 2 hrs.
- Preheat oven to 180°C.
- Prep and grease your Madeleine molds with butter.
- Fill molds with 1 tbsp of batter.
- Pop it in the oven and bake for 10-12 mins (or until cooked through).
- Let them cool.
- Make your ganache by tempering chocolate for the glaze.
- Dip each Madeleine in chocolate ganache.
Keywords: Madeleines, earl grey madeleines, earl grey dessert, earl grey cookies