How to Make White Peony Madeleines with Rooibos Creme Fraiche
Benjamin Benton is a restaurant consultant and culinary genius. Back in the early days he played an integral part in the development of our sourdough crumpet recipe to make them the perfect edible pillows that they are today. We're delighted to have him back in the kitchen again and this time with a pack or two of Good & Proper Tea in hand.
With BBQ season fast approaching we asked him for some inspiration for something sweet to feed family and friends and here is the first of his tea-infused creations.
Madeleines are pot-bellied and scalloped cakes from France. Once enjoyed warm from the oven with some rich creme fraiche it is hard to imagine a more delightful or provocative sweet treat. In this recipe Ben has added to the indulgence with the honey and melon sweetness of our White Peony white tea. Not content with upgrading the madeleine itself, he has also steeped the creme fraiche with some Wild Rooibos which, with its dried cherry and vanilla notes, takes this already heady treat to a whole new level.
What you need
- 135g unsalted butter (plus a little extra for the greasing the tray)
- 2 tbsp honey
- 2tbsp White Peony tea, ground to a dust
- 3 large eggs
- 30g brown sugar
- 100g caster sugar
- 135g sifted plain flour (plus 1tbsp extra for dusting the tray)
- 100g creme fraiche
- 1 tbsp rooibos tea
- 3 tbsp water
- Preheat the oven to 200c.
- Start by melting the butter, honey and White Peony tea together and then leaving to one side to cool.
- Whisk the eggs and sugar into a frothy white mixture. Fold in the flour and then the cooled butter and honey mix. When incorporated, leave to rest for at least 3 hours.
- Whilst the mixture rests, prepare your madeleine tray. Rub each scalloped hole liberally with butter, before scattering icing sugar over the tray in a very fine layer. Put this to one side.
- Next, steep the Rooibos in two tablespoons of boiling water for three minutes. Strain off the liquid and reserve. Fold this gently through the creme fraiche and put to one side.
- When ready to cook, spoon a heaped teaspoon of the mix into each hole in your prepared tray.
- Place in the middle of the hot oven for 8-9 minutes. Remove when potbellied and golden brown.
- Carefully flip the madeleines out of the tray with a small spoon. Serve immediately with a spoonful of the creme fraiche, for the most perfect sweet treat.