Earl Grey Tea Madeleines With Honey Recipe Epicuriouscom

Steps:

• Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
• Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
• In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
• When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
• Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
• Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.

Steps:

• Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.
• Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.
• Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste; mix until combined. Refrigerate batter for 2 to 24 hours.
• Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).
• Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.

Steps:

• Whisk together the flour, baking powder, spices, salt and pepper and keep at hand. Working in a mixer bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, or work in a bowl with a handheld mixer or a whisk, add the eggs to the bowl and beat until the mixture is light colored, fluffy and thickened, about 2 minutes; beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients followed by the melted butter. You can use the batter now, but it's better if you give it a little rest. Spoon the batter into madeleine molds, cover, chill, then bake the cookies directly from the fridge. When you're ready to bake, center a rack in the oven and preheat the oven to 400 degrees F. Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when prodded gently. Remove the pan from the oven, turn it over onto a heatproof surface and peel it away from the madeleines. Transfer the cookies to a rack to cool to just-warm or room temperature. Serving: When you're ready to serve the cookies, give them a dusting of confectioner's sugar. Like traditional madeleines, these are good with tea, but because of the spices, they're also very good with espresso. And, as unorthodox as the combination may be, they pair well with single-malt whisky and armagnac, too. Storing: Madeleines are really best served just warm or at room temperature the day they are made. Leftovers should be kept in a closely covered container and, if you've got them long enough for them to have gone stale, dunk them in whatever you're drinking.

Steps:

• Draw desired shape of cookie on a Styrofoam plate, then cut out shape with X-Acto knife and discard shape. If desired, cut out additional shapes from same plate. Trim plate, leaving a 1-inch border around stencil(s). Make more stencils with more plates if desired.
• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.
• Beat together butter, confectioners sugar, honey, and tea leaves in a large bowl with an electric mixer at medium speed until combined well. Add egg whites 1 at a time, beating well after each addition. Reduce speed to low, then mix in flour until just combined.
• Place stencil on liner and spread batter with spatula over stencil to completely cover opening. Carefully lift stencil from liner and stencil more cookies in same manner about 1 inch apart. Bake until edges are deep golden brown, 6 to 9 minutes. Cool cookies 1 minute on sheet, then transfer with spatula to a rack to cool completely. (To curl cookies, drape while hot over handles of wooden spoons or rolling pins to cool.) Stencil and bake more cookies with remaining batter.

Steps:

• In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
• Sift together flour, baking powder and salt into a bowl or parchment, set aside.
• In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
• Fold in sifted flour mixture, just until combined.
• Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
• Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
• Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
• Fill each mold three quarters full with batter, do not overfill.
• Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
• Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
• Serve slightly warm, or warm in a low oven until heated through.