☕️Earl Grey Madeleines topped with Earl Grey White Chocolate/ The easiest glossy coated chocolate

Hi! It's Baker DuCook.
I made a Madeleine with a much richer flavor and fragrance by adding Earl Gray tea leaves filled with tea leaves to Earl Gray Madeleine, which has a strong bergamot scent and coated with Earl Gray white chocolate. Making a madeleine is simple, but the texture and taste can vary depending on the ingredients. The video contains as much detail as possible about the elements to provide the best texture and taste. A combination of madeleine with a soft, savory egg flavor and a hint of black tea and creamy white coated chocolate! Let's make it together!
Shall we make a fragrant Earl Gray Madeleine and enjoy elegant afternoon tea together? ☕️
Because the madeleine contains a lot of butter, it affects the taste. Therefore, I recommend using fermented butter (gourmet butter) whenever possible.
Also, applying a lot of butter to a regular mold will come off easily, but the Madeleine pattern is better if you use a well-coated mold. 😅
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✸ How to store it ✸
01. If you make it and eat it right away, you can feel the taste of the crispy and soft.
02. Store it in an airtight container and eat it the next day to make it moist and enhance the flavor and aroma.
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☕️ INGREDIENTS ☕️
** Using 12 madeleine molds (12-14 servings depending on mold size) **
◆ Earl Grey Madeleine Dough ◆
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4g Earl Grey tea leaves
35ml Heavy cream
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105g Unsalted butter
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2 Eggs
84g Brown sugar
20g Honey
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105g Cake flour
3g (1 tsp) Baking powder
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5ml (1tsp) Vanilla extract
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✸ Earl Grey White Coated Chocolate ✸
(for 12-14 madeleine)
** Coated chocolate is recommended for couverture because the tempering process is cumbersome. **
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150g White coated chocolate
2g Earl Grey tea leaves (1 teabag)
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☕️ PROCESS ☕️
◆ Making MADELEINE BATTER ◆
* Spread butter on the Madeleine, sift and sprinkle with bread flour, and place in the refrigerator to harden.*
(Can be hardened in the freezer for about 10 minutes)
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01. Grind Earl Gray tea leaves and put them in fresh cream heated in the microwave to brew. (Brew while making the dough)
02. Add sugar and honey to eggs and mix lightly.
03. Put it on a hot water pot to melt the sugar completely. When the temperature is around 50°C, take it off the hot water pot.
04. Sift the soft flour and baking powder and mix until no powder is visible.
05. Melt the butter and set it to around 50 degrees.
(To prevent the butter from bursting, melt it in the microwave for 30 seconds at a time.)
06. Add melted butter and mix well. (It is essential to mix at a similar temperature of 40-50°C)
07. Add the Earl Gray tea-infused whipped cream and vanilla extract and mix.
08. After wrapping, rest in the refrigerator for at least 1 to 12 hours.
** Ingredients are mixed well through resting, and taste and aroma are enhanced.**
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09. Mix the dough from the refrigerator well with a spatula and squeeze it with a piping bag.
10. Bake at 180°C (356°F) for 15-17 minutes. (200°C (392°F) preheat/based on Unox oven)
11. Lay it on its side in the frame to cool it for a minute, and then transfer it to a cooling grid.
** If you don't take it out of the Madeleine mold right away, it will get damp, and if you turn it over on a cooling grid, the shells will stick out **
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✸ Earl Grey White Coated Chocolate ✸
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01. Melt the white-coated chocolate in a hot water bath.
02. Add crushed tea leaves, mix, and transfer to a piping bag.
03. Squeeze it in a madeleine mold, place the madeleine on top, and press firmly.
04. After hardening in the freezer for about 5 minutes, remove it from the Madeleine mold.
** It will take a little longer if you harden it in the refrigerator.**
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