Butter warming slowly with finely ground leaves, then the little hump rising in the oven: these madeleines take their perfume from Dammann Frères’ Earl Grey Yin Zhen Tea N°0, bergamot and silver needle tips, an Earl Grey smoother and more refined than the classic.
Makes 16 · 25 min + 1 h resting + 10 min baking
Ingredients
- 1/2 cup (115 g) butter, plus extra for the molds
- 4 g Earl Grey Yin Zhen Tea N°0 (Dammann Frères), finely ground (or the contents of 2 tea bags)
- 2 eggs
- 1/2 cup (100 g) sugar
- Zest of 1 lemon
- 1 cup (125 g) flour
- 1 tsp baking powder
Method
- Melt 1/2 cup (115 g) of butter, add 4 g of finely ground Earl Grey Yin Zhen tea (or the contents of 2 tea bags) and let infuse off the heat for 10 minutes.
- Whisk 2 eggs with 1/2 cup (100 g) of sugar and the zest of 1 lemon until pale and foamy.
- Fold in 1 cup (125 g) of flour and 1 tsp of baking powder, then the tea-infused butter.
- Cover and refrigerate the batter for 1 hour.
- Spoon into buttered madeleine molds and bake at 400°F (200°C) for 9 to 10 minutes, until domed and golden.
The star of this recipe: Earl Grey Yin Zhen Tea N°0, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Earl Grey Yin Zhen Tea N°0
