Tea infused Madeleines

Did you know that you can bake with tea? I made tea infused Madeleines. So I used tea in the baking proces to give a subtle tea flavor to the cakes. If you bake with tea, your pastry matches your cup of tea even better! On this page I’m sharing the recipe for tea infused Madeleines and I’m telling you all about how to make them!

Madeleines are small French cakes, in the shape of a shell. It’s a typical pastry from France, originally from the Lorraine region.
I made chocolate Madeleines before, and now I made tea infused Madeleines.
To make these Madeleines, you need loose tea. You’ll need the actual tea leaves and not a tea bag. You can use any kind of tea you like. I like black tea best for baking because it has the strongest flavor. The tea flavor in these Madeleines is very subtile, so if you use a light tea you might not taste it.

Recipe Tea infused Madeleines

3 eggs
125 grams sugar
20 grams honey
160 grams flour
8 grams baking powder
1/2 teaspoon vanilla essence
125 grams butter, room temperature
2 heaping teaspoons fresh leaf tea

Powdered sugar and cinnamon

Put the sugar, honey and eggs in a mixing bowl and mix untill foamy. Fold in the flour and the baking powder. Cover and set in the fridge for 60-90 minutes.
Meld the butter in a small sauce pan and add the tea leaves. Let it seep for 10 minutes. Pour the butter through a siff to strain the tea leaves from the butter. Add the butter to the batter, stir well.
Cover and refridgerate again for 60–90 minutes.

Preheat the oven to 230C.
Spray the madeleine molds with cookingspray or brush with butter.
Fill the madeleine molds for 75% with batter.
Put the madeleine mold in the oven and lower the temperature directly to 200C. After 3 minutes, lower the temperature to 170C. Bake them for 7 to 10 more minutes until they’re golden brown.
Dust with powdered sugar and/or cinnamon before serving.
They taste great with a cup of tea!

You might also like my tea bundt cakes.

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