FRENCH NAME EARL GREY À LA VANILLE
BLEND NO. 3533
Vanilla beans sweeten this Earl Grey, while lending a creamy full body and an exquisite lingering finish. LOOSE TEALEAVES
AROMA: Sweet and floral
PALATE: Light and flowery with a smooth body
T Madeleines au Miel
125 g / 4 oz flour
1 tsp baking powder
125 g / 4 oz unsalted butter
30 g / 1 oz honey
3 eggs
100 g / 3 ¼ oz sugar
2 tsp Lavender or Flowery Earl Grey
grated zest of 1 lemon
1) Steep tealeaves in 1 tsp boiling water for 2 minutes. Strain leaves and chop finely, reserving infusion.
2) Sift flour and baking powder.
3) Melt butter and honey and allow to cool.
4) Whip eggs and sugar approximately 3-4 minutes or until pale in colour and light and frothy.
5) Stir in Earl Grey infusion, chopped tealeaves and lemon zest. Fold in flour/baking powder mixture, then gently fold in the honey/butter mixture.
6) Chill batter for 30 minutes.
7) Preheat oven to 450°F, and butter the Madeleine moulds.
8) Spoon batter into the moulds, filling them ¾ full. Bake at 450°F for 5 minutes, then reduce heat to 400°F, and bake a further 5-10 minutes or until lightly golden brown. Transfer too a wire rack to cool.