Mini cakes have become part of my arsenal for fighting the winter blues. Little buttery sponges snacked on throughout the day help keep my mood steady (and surely are burned fast by the extra calories my body needs to keep warm?). And if they look as dainty as a madeleine who really can resist?
The beloved French treat is relatively easy to make at home and I find the addition of Earl Grey tea in the batter a flavorful twist on tradition. Don’t fret if you don’t own a madeleine pan – you can use a mini muffin one. The magic is in the taste with the tea bringing subtle notes of bergamot and citrus and the simple glaze a touch of extra sweetness. Thanks to Tasting Paris for the delicious recipe!
Prepare the batter the day before as it needs to rest. It is similar to a basic cake with a slightly higher butter ratio. Add to it the Earl Grey tea (or try with any other tea you like) and blend well before letting it rest overnight in the refrigerator.
Butter the lovely shell-shaped molds (or your mini muffin pan) and pipe in the batter about three-quarters of the way before baking. They should have the iconic hump when you take them out of the oven – that’s when you know they’re properly made.
Once completely cooled, brush the top of the madeleines (bump side) with the orange glaze and let set before serving.
These small, buttery cakes are perfect alongside a cup of sweet tea and make for an indulgent breakfast if you ask me!
They’ll turn your winter sitting room into a sophisticated Parisian salon with a British flair (the Earl Grey) in no time. Invite some company for an afternoon tea and to dream up European escapades for the warmer times ahead.
2. Melt the reserved 3 tablespoons butter and use some of it to brush a madeleine pan. Refrigerate the pan for 15 to 30 minutes.
3. Preheat the oven to 450F (230C).
4. Transfer the batter to a piping bag fitted with a plain 1/2-inch (1.25 cm) tip. Pipe into the prepared madeleine pan, filling each mold about three-quarters of the way. (If the batter is too stiff, let it come up in temperature for 10 minutes). Slam the pan once on a sturdy counter to remove any air bubbles. Return the remaining batter to the fridge.
5. Transfer the pan to the over, immediately reduce the temperature to 350F (175C), and bake until the madeleines have a nice bump and are starting to brown around the edges, 12 to 18 minutes. Remove from the oven and unmold immediately by banging the side of the pan (madeleines facing away from you) on a sturdy countertop. Transfer the madeleines to a rack to cool completely. Wash the pan, grease with more of the melted butter, and refrigerate again 15 to 30 minutes before baking a new batch.
6. Once completely cooled, brush the top of the madeleines (bump side) with the orange glaze. Let set before serving, about 1 hour.
7. Orange Glaze: Put the sugar in a bowl and whisk in the orange juice 1 tablespoon at a time, until you get a glaze that is the right consistency for your needs (on the runnier side for madeleines).
8. Allow the madeleines to cool completely before glazing. Use a pastry brush or the back of a spoon to apply it. The glaze will take 30 minutes to 1 hour to set.
3 large eggs
2/3 cup (130 g) sugar
1/4 cup (60 ml) milk of any kind
1.5 cups (185 g) all-purpose flour
2 tablespoons finely ground Earl Grey tea (grind in a mortar or spice grinder)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
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Orange Glaze:
3/4 cup powdered sugar
2-3 tablespoons freshly squeezed orange juice (or other citrus juice)
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