Warm from the mold, golden and domed, a madeleine breaks open to release orange blossom and violet; Dammann Frères’ Nuit à Versailles Tea N°277, a delicate Sencha with bergamot, kiwi and peach, is ground right into the batter.
Makes 12 · 20 min + 1 h resting
Ingredients
- 4 g Nuit à Versailles Tea N°277 (Dammann Frères), 2 tea bags or loose leaves, finely ground
- 2 eggs
- 1/3 cup (70 g) sugar
- 2/3 cup (80 g) flour
- 1 tsp baking powder
- 6 tbsp (85 g) melted butter, plus butter for the molds
Method
- Finely grind 4 g of Nuit à Versailles (2 tea bags or loose leaves) with a mortar and pestle.
- Whisk 2 eggs with 1/3 cup (70 g) of sugar until pale, then fold in 2/3 cup (80 g) of flour, 1 tsp of baking powder, the ground tea and 6 tbsp (85 g) of melted butter.
- Refrigerate the batter for 1 hour, then fill buttered madeleine molds three-quarters full.
- Bake at 400°F (200°C) for 9 to 10 minutes, until domed and golden.
The star of this recipe: Nuit à Versailles Tea N°277, 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
Nuit à Versailles Tea N°277
