This Week’s Recipe: Orange & Earl Grey Madeleines
Inspiration: Do you have a bake you’ve tried and tried — but it never turns out as it should? Well, if you haven’t, you’re one lucky duck!
In my case, my nemesis is madeleines.
No matter how many times I tried, I just could never make them turn out. Sometimes, they didn’t rise correctly; other times, they turned out tough as old boots, and on more than one occasion, I singed them….Yet, I persevered.
Why? Because I love those tiny little cakes!
Then I found this recipe by Think Fruitful and the Great British Bake Off set them as a challenge….and between these two sources and finding a pan that worked for me, I FINALLY made a successful batch after several years of trying!
Were they perfect? No. Were they good enough? Yes.
Over the last several years, I’ve gotten better at baking these tricky little treats, but I’ve still, on occasion, failed. So, let me tell you about the DREAD that filled my heart when one of my husband’s coworkers humbly requested Earl Grey Madeleines for her birthday…..Not only because these tasty tidbits and I share a complicated history — but also because I’ve never really managed to get a tea to infuse its full flavor into a bake.
Despite all this, I decided to give them a go.
Eschewing all other recipes for the singular one that works for me, I adapted the Birthday Cake Madeleine recipe. First, I swapped out the vanilla and almond extracts for Earl Grey tea and the zest of one medium sized orange. The orange zest, plays well with the bergamot in the tea and adds an extra layer of flavor. (Plus, I still was not confident I could get a strong tea flavor into the cakes.)
Second, I cut open six tea bags and steeped the leaves directly in the butter for one minute whilst the butter was over the heat, then another five after I took it off the stove. Next, I strained the tea leaves through a fine mesh sieve lined with cheesecloth. Finally, I remeasured the butter and added a few grams back in — as not all of the butter made it through the transfer.
And….drumroll, please…..they turned out magnificent!
To make them extra special, I dipped them in 64% dark chocolate chocolate and sprinkled some pearlescent nonpareils onto the chocolate while it was still melty. The nonpareils added a bit of texture, whilst the 64% dark Madagascar chocolate, which the producers blended to have some citrusy notes, added a bit more texture and added yet another layer of flavor to the cake!
Christie: I finally made something I think Poirot would eat! Not only did these Madeleines taste great, they actually looked pretty as well!
Huzza!
My 52 Weeks With Christie 