Earl Grey Madeleines from Hotel Barge Elisabeth Equipment: 1 medium bowl 2 large bowls Madeleine pan (for best results use a metal pan, something like this) Small saucepan Measuring scales Whisks, 1 medium and 1 large Spatula Soup spoon (optional) Ingredients: 100g plain flour, plus a little extra for the pan 100g caster sugar (fine crystal) Contents of 1 Earl Grey tea bag or one heaped teaspoon fine loose leaf Pinch of salt 100g unsalted butter, plus a little extra for the pan 1 egg yolk (room temperature) 2 egg whites (room temperature) 1 tablespoon orange blossom honey Icing sugar for decoration (optional) (Makes 24/2 batches) Preheat oven to 190°C Butter and flour each mould in the madeleine pan, ensuring good coverage, this will prevent sticking and a lot of cursing – even if you are using a non-stick pan. (You will need to repeat this between batches, unless you have two madeleine pans and a large oven)! Method: This traditional recipe made by grandmothers across France is usually made by hand and with lots of love. If you wish to use a stand mixer to whisk the egg whites you can but the rest is best done by hand. • • • • • • • • • • • •
Melt the butter in the saucepan, don’t allow it to foam, remove from heat let cool ensuring it remains molten. Sift the flour, sugar, pinch of salt and tea into one of the large bowls. Put the egg yolk and honey into the medium bowl and gently whisk together until the egg begins to pale. Drizzle in the melted butter gently whisking all the time. Add the wet mixture to the dry ingredients stirring to form a batter. Put the 2 egg whites into the second large bowl and using a large whisk, whisk until stiff peaks are formed. Add 1/3 of the stiffened egg whites to the batter and stir in, slackening the mixture. Then gradually fold in the remaining egg whites trying to keep as much volume as possible. Using a spoon (I find a soup spoon is the right size), divide the mixture into the (pre-buttered and floured) moulds. Place pan in the oven (middle shelf, 190°C) and allow to cook for 14-18 minutes. Check regularly, and remove once the top has turned a sandy gold and the famous button has risen in the middle. Allow to cool slightly, then using a fork, gently lift out each madeleine following the contours of the mould and place on a cooling rack. Dust with icing sugar and serve.
Madeleines are very simple to personalize, replacing the flavourings to your taste. How about replacing the tea with coffee, cinnamon or finely ground nuts. The honey can be replaced with maple syrup, or add a hint of vanilla. Be brave, but remember – always butter and flour the pan otherwise you’ll be very upset.