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Makes about 2 dozen madeleines:
- 3 tablespoon 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 tablespoon 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 battery with dap emend 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. DOn’t fill the mold with too much batter; a tablespoon will be enough. Also, don’t worry about spreading the batter evenly as the heat of the oven will take care of that. For even better results, you can chill the mold and batter for 10 minutes in your fridge before them.
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 (the 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. In the end, your madeleines will cook between 10 and 12 minutes. Do not over bake or they will be too dry.
Unmold immediately and let cool on rack. Make sure that for each new batch the pan is cool and properly buttered and floured. They’re best eaten slightly warm, direct from the oven and cooled for a few minutes. But you can store them for a couple of days in an airtight container.