Happy Valentines Day! I hope everyone had a wonderful day no matter what you did. I had breakfast in bed, a lazy day in Leeds, bit of shopping, then Neil cooked me a three course meal of baked Camembert, breaded salmon and white chocolate cheesecake! Yummy. Neil got me a huge box of goodies from Bettys and some gorgeous yellow roses.
I made Neil some earl grey madeleines and his big surprise was this beautiful print I asked the fantastic Steph Baxter aka The Happy Pencil did for me. It’s some Death Cab For Cutie lyrics 🙂 I love it so much I almost kept it for myself… but he loved it too so it was worth giving away haha.
The recipe for the earl grey madeleines was from the KatiesCakes blog, which is an absolute trove of amazing recipes. Katie herself owns Pet Lamb Patisserie, Newcastles finest cupcakery. I’ve been once myself as they supplied the cakes for a friends engagement party, and they were super, and their little shop is so adorable. They’re like my cafe-spiration <3
5 tbsp unsalted butter
2 tbsp Earl Grey tea leaves
3/4 cup flour
1/2 tsp baking powder
pinch of salt
1/3 cup sugar
grated zest of 1/2 lemon
2 large eggs,
2 tbsp honey
2 tsp vanilla extract
powder sugar for dusting
Melt the butter and add the tea leaves. (I didn’t have leaves so I used teabags instead!) Stir to combine and allow the tea to infuse into the butter for 15 minutes. (I would recommend keeping on the boil at this point, as proper madeleines need to have the butter ‘beurre noisette’, aka cooked until nut brown). Strain the tea leaves from the butter using a strainer lined with cheesecloth (or tea bag paper).
Combine the flour, baking powder, and salt in a small bowl.
Mix together the sugar and lemon zest with your fingers.
Whisk together the eggs, sugar, and zest until thickened (2-3 mins). Add the honey and vanilla extract and whisk for another minute.
Add the dry ingredients to the egg mixture very gently with a spatula. Gently mix in the strained butter. Cover with plastic wrap and chill for an hour.
Preheat the oven to 200c. Butter and flour a madeleine pan. Distribute the batter equally between the 12 molds.
Bake for 10 minutes and check. Bake until the tops are firm to the touch, up to 14 minutes. Remove from the molds by tapping the pan. Dust with powdered sugar.
Let me know if you bake anything I’ve featured, or if you have any suggestions of things to bake! I love getting new recipes from people 🙂