Some time ago, I ventured into the world of wee french desserts. Macarons (who doesn’t love those little babies!), little tartlets and the understated, madeleine. My first go was the citrus version (which I’ll share in the future)… Soooo good! I made myself freeze them so I wouldn’t eat the whole batch. But then I just kept taking them out and eating them half frozen lol. One go at making these little treats and I knew I would forever be in trouble. They take a little work (just a little), but I promise, the end result is so worth it.
This is an awesome variation of a mocha madeleine. Even if you aren’t a fan of tea, you’ll likely enjoy these little lovelies. It’s not so much a tea flavour, but a chocolate & black current flavour which is ah-mazing! It gets an additional flavour bump from it’s pretty blackcurrent icing sugar glaze. Pretty, because the tea lends it’s purplish hue. Fantastic for fall if you ask me.
For this recipe I’m using weight measurements instead of cups etc. It’s the way I learned and it’s far more accurate. Baking is a science. Some (well…most) baking really requires a perfect formula to get the right results. This is one of those times. If you don’t have a digital food scale (with a tare funtion), I highly suggest one. Especially if you are a baker and like to experiment with new recipes. Weight really is the best measurement to use and will give you much more consistent results.
- Melted butter or pan spray
- 3 to 4 tablespoons cocoa powder
- 92 g all purpose flour
- 43 g cocoa powder
- 12 g finely ground black current tea (powder consistency)
- 8 g baking powder
- 1/4 tsp salt
- 3 large eggs
- 98 g granulated sugar
- 5 ml vanilla extract
- 114 g unsalted butter, melted and cooled
- 40g powdered sugar, sifted
- 15 ml strong brewed black current tea
- Spray the pan with cooking spray. Sift the 3 to 4 tablespoons cocoa over the pan, then tap out the excess. If there are any bare spots, spray and dust again. Madeleines are notorious for sticking, so be thorough here.
- Preheat the oven to 375 F
- Sift the flour, cocoa, ground black current tea, baking powder and salt into a bowl. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar and vanilla. Beat on high speed until the mixture has tripled in volume. This will take 8 to 10 minutes at full speed. The mixture should stream like a ribbon when whisk attachment is lifted out of the bowl and should leave a design on top of the batter for a couple seconds before smoothing out agian.
- Using a spatula, fold in 1/3 of the dry ingredients. Once the dry ingredients have just disappeared, add half of the butter. Continue alternating the dry ingredients and the butter until all are added. Do not over mix. Chill batter for about 20 minutes.
- Put the batter into the piping bag. Pipe the batter into the shells slightly above the top of the pan. Leftover batter can be refrigerated if you have only one pan and need to bake in batches.
- Bake for 12 minutes. Test for doneness by inserting a skewer in the centre of a madeleine; it should come out clean. If not, bake for 2 more minutes and test again.
- Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.
- Combine powdered sugar and brewed tea in a bowl and mix well. Brush mixture over still warm madeleines. Serve warm or room temperature.
Notes: Use a coffee bean grinder to grind tea to powder consistency. Be sure to clean the grinder before and after use. Wipe the grinder out with a cloth, then put half a slice of soft bread in the grinder and give it a whirl. Discard bread crumbs then repeat with remaining half of bread. This will get the remaining bits of coffee or tea left behind after wiping it down.
You can forego the chilling of the batter if you are short on time. You just wont get as much of a rounded hump to your madeleine. It’ll still taste great though!