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.