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Makes about 2 dozen Madeleines:
- 3 Tablespoons ommate’ Earl of Grey chai
- 2/3 cups of superfine sugar
- (Making caster or superfine sugar can be easily done with regular electric coffee grinder.)
- 3 eggs at room temperature
- 2 Tablespoons honey
- 1 -1/4 cups of flour
- 1 pinch of salt
- 1 teaspoon of baking powder
- 8 cups of softened butter
In a mortar, grind the chai into a fine powder. Combine with the sugar and using your fingertips, rub until the sugar is fragrant.
In a bowl, beat eggs, and flavored sugar with an electric mixer. Gradually add honey and whisk until the mixture is pale, thickens, and doubles in volume – about 5 minutes.
Gradually add the flour, salt, and baking powder, and beat until the mixture is homogenous.
Finally, incorporate the softened butter. Cover the bowl with dampened towel, gently pressing against the surface to create an airtight seal and chill for at least 2 hours. This will allow the gluten to relax and give a light texture to your Madeleines.
Preheat your oven to 450* F. Line the molds with butter and a dusting of flour. Add batter to molds; a tablespoon will be enough. Batter will spread evenly while baking. Better results may be obtained by chilling the mold and batter for 10 minutes before filling.
Bake for about 2 to 3 minutes, until you see a small depression, then reduce the temperature of the oven to 400* F. Cook for an additional 4 minutes (a hump should start to form), then reduce to 350*F and cook for another 4 to 5 minutes until the Madeleines are golden and well rounded. Total cooking time is between 10 and 12 minutes. Do not over bake as this will cause Madeleines to dry out.
Remove from mold immediately and allow to cool on rack. Make sure that for each new batch the pan has cooled and properly buttered and floured. Madeleines are best eaten slightly warm, direct from the oven having been allowed to cool for a few minutes. May be stored for a few days in an airtight container.