Hojicha madeleines recipe
Whether you're a pastry enthusiast or looking for an innovative way to seduce your visitors, these hojicha green tea madeleines are an excellent alternative to the classic madeleines recipe and the many matcha pastry recipes.
You can serve these homemade madeleines with Japanese teas or infusions such as sobacha (roasted buckwheat seeds) or mugicha (roasted barley grains).
Clémence Sahuc
- Prep Time
- 50 minutes
- Servings
- 22 madeleines
- Category
- Sweet
Ingredients
- 160 g sugar
- 175 g flour 45 175 g flour T45 45 45 g flour
- 10 g baking powder
- 160 g butter
- 20 g milk
- 4 eggs
- 2 tsp. hojicha tea
- 3 or 4 tbsp. powdered sugar
- 1 tsp. hojicha tea (optional)
- 2 tbsp. water for infusing tea (optional)
Directions
- Heat the milk to boiling, then add the hojicha tea. Leave to infuse for 5 minutes before straining.
- Melt the butter in a saucepan and leave to cool. Whisk the eggs and sugar in a bowl until frothy. Sift in the flour and baking powder, then pour in the infused milk and melted butter. Mix until smooth.
- Cover the bowl and leave the dough to rest in the fridge overnight. This resting time allows the flavors to develop and favors the formation of the characteristic madeleine lump.
- Preheat oven to 200°C. Butter and flour madeleine molds, then fill them three-quarters full with the batter. Bake for 13 minutes, until golden brown. Turn out and cool on a wire rack.
- For the glaze, infuse the hojicha sachet in water, remove the pieces and mix with the powdered sugar to form a thick glaze.Turn out your madeleines and dip the base of the madeleines in it.
- Sprinkle the madeleines with hojicha for the finishing touch.
