Chocolate Dipped Earl Grey Madeleines
Madeleines are a lovely little tea cake baked in the shape of a seashell. They are a classic French pastry that is light and buttery. These chocolate-dipped Early Grey madeleines are infused with the citrusy bergamot flavor of Earl Grey tea, and dipped in dark chocolate. You will love these chocolate dipped Earl Grey madeleines, because the Earl Grey tea complements the chocolate so beautifully!
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Have you ever had Madeleines? Oooooh, I just love them. So classic. So special. So pretty. So light, and simple, and delicious, and dainty! I love them with a nice cup of tea, which got me thinking….
Traditionally, madeleines have a lighter than air texture and a simple, buttery flavor, sometimes with ground nuts. But I really wanted to experiment with the flavor profile a bit. I’m a huge fan of Earl Grey tea, with it’s delicate flavor, accented by the aromatic flavor of bergamot, a bitter citrus fruit. I recently read about infusing butter with tea, and these little pastries were the perfect excuse to give it a whirl!
The madeleine batter is essentially a genoise, so you may notice that the method is nearly identical to the one I shared on my peanut butter Boston cream pie post.
You need a special pan for madeleines, but don’t worry, it won’t take up a lot of space in your cupboard. I recommend a non-stick madeleine pan, for ease of use. However, even with a non-stick pan you will need to take care to thoroughly butter and flour the pan. (I speak from experience, friends…!)
Once they’ve cooled from the oven, a little dip in melted chocolate complements the Earl Grey flavor so beautifully!
I really think you will love these madeleines, they are perfect for special occasions like teas and baby/bridal showers, and also because they make such a lovely homemade gift, wrapped up in a little box or cello bag and tied with a pretty ribbon!
I’ve always adored the delicate, citrusy flavor of Earl Grey Tea, but when I tasted it alongside that rich chocolate, it took it to a whole new level! This flavor combination is a match made in heaven. Destined to become a favorite in your recipe box!
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Chocolate Dipped Earl Grey Madeleines
- 6 tablespoons (88.72 g) unsalted butter
- 4 Earl Grey tea bags
- 2 teaspoons light brown sugar
- 2 teaspoons honey
- 2 eggs, (large)
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (41.67 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 ounces (113.4 g) semisweet chocolate, melted
- In a small pot, melt the butter over low heat.
- Gently stir the contents of the tea bags into the melted butter, and continue to warm over low heat for 5 minutes.
- Remove the tea butter from the heat and allow to steep for another 5 minutes.
- Strain the tea butter through a fine mesh sieve lined with cheesecloth, and stir in the brown sugar and honey until dissolved (may require gentle reheating).
- Combine the eggs and granulated sugar in a mixing bowl, set it over a shallow bowl of very hot water, and stir with your hands until the egg mixture feels warm to the touch and the sugar is completely dissolved (no longer grainy).
- Remove the bowl from the heat and whip the mixture on high speed until tripled in volume.
- Sift the flour, baking powder, and salt together, and fold into the eggs in two additions, taking care not to deflate the air from the mixture.
- Stir a little of the batter into the tea butter, and then pour the tea butter back into the batter. Fold until completely incorporated.
- Spoon or pipe the batter into the wells of a buttered and floured madeleine pan.
- Bake at 350 degrees for 8-10 minutes or until just beginning to turn golden around the edges.
- Unmold immediately and cool on a wire rack.
- When completely cool, dip the edges in melted chocolate.
Thank you so much for the prompt reply. I received the orange blossom recipe which I intend to try this weekend but my taste buds were craving the earl greys so I followed that recipe. My earl greys were really flat like pancakes. I am sure the batter needed resting overnight. When I try them again I will use the orange blossom recipe and add the tea to the melted butter. Will let you know if I have success. Once again many thanks. Your a star baker.
Thank you, and thanks for being a loyal reader <3 I'm sorry for your trouble; hopefully the next batch will come out better. Good luck!
I love your recipes but this one has failed me. I have made madeleines before but I like Earl Grey. My recipe usually calls for a resting period for the batter, which you omit. I followed your directions and mine do not look good. Could you give me some tips as I would like to try again.
Hey Rosalind- I’m so sorry you had trouble! I’m wondering exactly what it was that you didn’t like about them. It’s hard for me to know what the problem could have been… but the funny thing is, I just made madeleines again on Monday. This Earl Grey post was from several years ago… but I posted this recipe just yesterday, which I adapted from King Arthur Flour (https://bakingamoment.com/orange-blossom-madeleines/). It does call for a resting time, like you had said. I thought it worked out really well! And you could probably infuse the butter with tea in just the same way. I hope that’s helpful!
Thanks for sharing your thoughts on Madeleines. Regards
My pleasure! Thank you for reading 🙂
Hmmmm, I love Earl Grey! I guess I’ll HAVE to buy a Madeleine mould now 😉
I should mention that if you don’t want to purchase the Madeleine pan, this would probably work really well with a mini-muffin tin as well. Thanks for reading & commenting, Erika! 🙂
Thanks for the tip, Allie!
My pleasure! I hope you enjoy the recipe, seashell-shaped or otherwise! 😉
Love this recipe! Never thought to infuse butter with tea, what a fantastic idea. Thanks for the inspiration!
Thanks, Eric! The flavor really comes through, it works! 🙂