Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Earl Grey Madeleines

Earl Grey Madeleines


Light, soft and bursting with flavor, these earl grey madeleines are a fun and easy dessert that everyone will enjoy. With a hint of earl grey and sprinkling of fresh lemon, these are a perfect cookie to serve alongside tea or coffee.


Somewhere between a cake and a cookie, madeleines are a light, pillowy and almost feminine cookie that are perfect for teas, brunches, or a special dessert! While they seem fancy, madeleines are actually incredibly easy to make (and even easier to eat!). 


Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup granulated sugar
1 lemon, zested
6 tablespoons butter, melted
1 tablespoon earl grey tea leaves
1 tablespoon powdered sugar (optional)

Directions:

Whisk together dry ingredients, flour through salt. In a medium mixing bowl, beat eggs and sugar together with a hand mixer until light, about 5 minutes.  Add zest. Add the dry ingredients in two batches, mixing on low speed. Add the butter in two batches, mixing on the lowest speed until just combined. Gently fold in earl grey tea leaves.

Press plastic wrap to the surface of the batter, and then cover the top of the bowl again in plastic wrap. Refrigerate overnight - this is important so your madeleines develop that characteristic hump.

Preheat the oven to 350 F.  Grease madeleine pan with baking spray (I like this coconut oil one). Fill each well with 1 tablespoon batter. Don't worry about spreading the batter throughout the well, it will do that on its own when it bakes. Bake in the preheated oven 7-8 minutes. Allow to cool in the pan for about 5 minutes, and then remove from pan. Dust with powdered sugar just before serving.

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Kirsten Bell
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Earl Grey Truffles

Earl Grey Truffles


earl grey chocolate truffle

I have a new and special treat for tea lovers today - earl grey truffles! The tea flavor in these is subtle, but still identifiable. That's kind of the trick with tea infused truffles. You have to find the perfect middle point between too weak and too strong (and bitter).

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Also, a quick note on tea. Most of you have probably heard when cooking with wine to choose one you'd be happy to drink, and the same goes for tea. I tried a few different earl greys for these truffles, and found that this tea yielded the best flavor.

Our good friend Patrick is the winemaker at Merry Cellars Winery (Pullman locals or anyone passing through town, you should definitely stop by!), and he asked me to make these for an event a few months ago. I have to admit that it's not a flavor I would have probably thought to make, which is one reason why I'm so excited about them!

You'll see below, or if you've looked at any of my other truffle recipes, that truffles take a few steps. I know that can look a little daunting, but I actually love that about these. It means that I can break the recipe into multiple stages, and I don't need to be in the kitchen all day if I don't want to be!

Ingredients

3/4 cup heavy cream
4 tbs earl grey tea (you can also use tea bags - just cut open and pour out the leaves.)
1 1/2 cups semi-sweet chocolate chips
1/4 tsp salt
1/2 tsp granulated sugar
1 cup bittersweet chocolate chips

Directions

Add heavy cream to a small saucepan over medium heat. Stir in the tea leaves. Continue stirring the cream regularly so it doesn't scald on the bottom. You will know it's ready when the cream turns a light brown color (see photo below for reference), and it has reached a low boil.

 earl grey chocolate truffle

Pour the cream and tea mixture through a fine mesh sieve into a measuring cup, and strain out the tea leaves. I like to use a small spoon or spatula to press extra liquid out of the leaves before discarding them.

Note on the cream: You actually need 1/2 cup of hot heavy cream, but the tea leaves soak up a decent amount of it. After removing the tea leaves I'm left with usually just slightly more than a 1/2 cup of cream. Truffles have a little wiggle room, so a little more than 1/2 cup is just fine - waste not!

Pour the hot cream over the chocolate chips, in a heat safe bowl. Wait a few minutes, and then stir together. If the chocolate chips haven't completely melted, heat in the microwave in 10 second increments until the chocolate is smooth. Stir in the sugar and salt until all combined.

Chill the chocolate mixture in the fridge for 1.5-2 hours. It's ready when you can easily roll the chocolate into balls without it becoming a gloppy disaster, but it hasn't hardened so much that the chocolate can't be formed.

Roll 1/2 Tbs balls of the chocolate ganache - I usually get about 30.

Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.

Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are actually super handy for this step! The first time I made truffles I didn't have them, and they still tasted great, but didn't look super fancy.

After dipping the truffles, put them back into the fridge until the chocolate has hardened.

Truffles are wonderful because they seem fancy, but they're actually really easy. They're also a fun way to play with new flavors, like I did with these.

I hope you enjoy!

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Kirsten Bell
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