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
- 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.
