Madeleines Earl Grey
Prep time: 10mn
Rest time in the fridge: 2h
Cook time: 8 to 12mn

Makes about 20 madeleines
  • 125g butter
  • 100g all-purpose flour
  • 1 teaspoon baking powder
  • 20g ground almonds
  • 2 eggs
  • 100g of sugar
  • 1 pinch of salt
  • 25g finely powdered Earl Grey tea
  1. Melt the butter then add the Earl Grey tea. Sift together the flour, ground almonds, baking powder and salt.
  2. In another bowl, gently mix the eggs and sugar with a spatula. Stir in the flour mix until smooth. Add in the Earl Grey infused butter and incorporate quickly until smooth.
  3. Fill the madeleine prints with the dough up to 5mm from the top. You can use a piping bag or zip bag to make this step even easier.
  4. Put the filled moulds in the fridge for 2 hours.
  5. After 2 hours, preheat your oven to 220-230°C (depending on how hot your oven can go). Put the moulds in the oven then immediately turn down the temperature to 160°C fan. Let your madeleines bake for 8 to 12 minutes until their are golden brown and have a nice bumpy look*. Once baked, removed your Earl Grey madeleines from the moulds and let them cool on cooling rack**.
* The secret to get a beautiful bump: the characteristic bump on the back of madeleines is obtained through thermal shock. This is why the moulds of the madeleines and the dough must be cold when put into the hot oven.
**If you can resist, the ideal is to prepare madeleines the day before and let rest overnight in a freezer bag overnight for an incomparable softness when serving.
Recipe by Anne-Sophie Vidal - Fashion Cooking at