Gourmet madeleines flavored with roasted Hojicha green tea!
This month, we're revisiting the legendary madeleine, the 18th-century Lorraine dessert. The story goes that a young woman named Madeleine Paulmier improvised this dessert when she stepped in at short notice for the cook of the Duke of Lorraine, Stanislas Leszczynski (also King of Poland and Grand Duke of Lithuania). This cook had just resigned following an argument with the steward of the Château de Commercy... This creation was a great success and subsequently became a specialty of the region. In our recipe, we'll give it Asian flavors by incorporating the delicious roasted green tea made by our friend Yun Seok Cho, which we brought back from our last trip to Korea!
Photo credit: Dolcescena
Ingredients to prepare 12 delicious tea madeleines with white chocolate and roasted green tea shells
For the madeleines:
- 90g of butter
- 3 eggs
- 80g of sugar
- 5cl of whole milk
- 90g of flour
- 6g of baking powder
- 8g of Korean roasted green tea powder sourced by A Tea Air
For the chocolate shells
- 100g of white chocolate
- 6g of Korean roasted green tea powder sourced by A Tea Air
Photo credit: Dolcescena
How to prepare the dough for tea madeleines?
- In a bowl, break the eggs, add the sugar and milk and whisk until frothy.
- Add the sifted flour and yeast, mix and let it rest for one hour in the refrigerator.
- Preheat the oven to 220°C, gas mark 8.
- Pour the batter into the buttered molds, making sure to only fill the molds half full.
- Bake the madeleines for 5 minutes at 220°C then lower the oven temperature to 180°C for the last 5 minutes.
- Let the madeleines cool for 5 minutes before removing them from the mold.
How to prepare tea chocolate to shape chocolate shells?
- Melt the white chocolate gently in a saucepan
- Add and mix the tea powder off the heat.
- Brush the silicone molds with a layer of melted chocolate
- Place the madeleine and press it
- Refrigerate for two hours
- You can easily unmold the chocolate madeleines.
Photo credit: Dolcescena
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