Earl Grey and Honey Madeleine: Fragrance sweet from your own kitchen

Madeleine is one of my sister's favorite sweet, and for her the only recipe that she really love is the one from 一流パティシエといっしょに美味しいケーキを作りたい (Make a delicious cake with first-class pâtissier) that I posted it a long time ago (you can see it here).

But you should know me, ^^, I love to try something new all the time, so this time I have to end up with some compromise, because after reading about the Earl Grey and Honey Madeleine from ........................... , I think this combination is very good. And another reason is I just got the Earl Grey tea from my last trip. Actually I never try the tea from Fortnum & Mason before, so I do as the tourist do ,haha, buy the Decorative Tea Caddy Selection, that consists of Earl Grey Classic, Royal Blend and Afternoon Blend. And I felt in love with the Royal Blend (stronger tea), its flavor is deep and refreshing, but the down side of buying a box set is all of them are smell like Earl Grey tea, haha. Anyway, it's not very bad because the Earl Grey tea from this tea house is quite good, even for me who didn't drink Earl Grey tea often.
When I have a good Earl Grey tea, I think it's a good time to make some good sweet from it too ^^. 
I had to make an adaptation until I can put the Earl Grey and Honey into the original recipe without changing the rich and buttery taste of it, and I'm really happy when my sister said that this Madeleine is good as the one that she like, but it's more aromatic (well, if there are no difference at all I shouldn't make it, haha). As I always tell you about the ingredient, it's depend on your taste, you can use any brands of Earl Grey tea and honey that you really "like" (this is very important, ^^), because when you love the smell of them, you will love the smell of this Madeleine too.
 You can bake these little cookies (or some people will put them in cake category, but for me the type of them don't have any problem as long as it's delicious, haha), in mini muffin tin if you don't have the special  pans with shell-shaped depressions, the look will change but the taste is not.
When brewing the tea in hot butter, be sure not too let the tea sit in the butter for too long, think about it as you brew the tea for drinking, the longer time don't make the tea tastier but it will be bitter, read the back of the package of your tea or using the maximum time for brewing "5 minutes", it's enough to release the intoxicated aroma without bitter taste.
Madeleine is best on the day that it's made, but it can be keep for 3 days, the day old Madeleine will be great to dip in coffee, ^^.
So why waiting, let get yourself ready and make something delicious together.

Earl Grey and Honey Madeleine

Makes about 24 

170 g ............................... unsalted butter
150 g ............................... cake flour
4 g .................................... baking powder
1/8tsp .............................. salt
110 g ................................ eggs, at room temperature
120 g ................................ superfine white sugar
2 tbsp ............................... honey
2tbsp ................................ Earl grey tea leaf

Heat the butter until boil and pour the tea leaf into the hot butter allow it to brew for 3-5 minutes, strain the butter and let cool while making the batter.

Sift the flour, baking powder, sugar and salt together in to a medium bowl and set aside.

Put egg in a bowl then set the bowl over the pot of simmering water, beat the eggs at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when lifting the beaters. Add the honey and beat to combine.

Pour the flour and, using a large whisk, mix the flour mixture and egg together. Add melted butter into the flour mixture (little by little 5-6 times) mix until smooth do not overmix. 

Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 190°C. Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Make sure the pans are well greased, the Madeleine will stick like crazy and hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold.

Bake the madeleines for 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake, or they will be dry.

Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool.

Earl Grey and Honey Madeleine: 

Fragrance sweet from your own kitchen