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Chocolate madeleines with Earl Grey ice cream
45 m active | 6 h total
Nutrition facts per serving:
  • Energy in kcal about 367
  • Fat about 26g
  • Carbohydrates about 28g
  • Protein about 5g
This is needed
This is needed for 18 piece
Earl Grey ice cream
  • 3 dl full-cream milk
  • 1 pinch salt
  • 2 bags Earl Grey-tea
  • 3 fresh egg yolk
  • 90 g sugar
  • 3 dl full cream
  • 250 g dark chocolate, coarsely chopped
  • 140 g butter, soft
  • 80 g sugar
  • 2 egg
  • 1 organic orange, grated zest and 2 tbsp of juice
  • 2 pinches salt
  • 130 g white flour
  • 0.5 tsp baking powder
  • 1 bag Earl Grey-tea, contents only
Chocolate coating
  • 50 g hazelnuts, finely chopped, roasted
  • For a madeleine tray with 18 holes, greased and floured
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And that's how it's done
And that's how it's done
Earl Grey ice cream
Heat the milk, teabags and salt in a pan, leave to steep for approx. 10 mins. Remove the teabags. Whisk the egg yolks and sugar in a bowl, pour in half of the milk, mix well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve and into the cream in a wide stainless steel bowl, mix well.
To freeze
Cover and freeze for approx. 3 hrs., puree with a handheld blender, freeze for approx. 2 hrs.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs and beat until the mixture becomes lighter in colour. Mix in the orange zest and juice along with half of the chocolate (125 g). Mix the flour, baking powder and tea, stir into the mixture. Transfer the batter to the prepared tin.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Take the madeleines out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Chocolate coating
Reheat the remainder of the chocolate, stir until smooth. Dip the madeleines a quarter of the way into the chocolate, sprinkle with the nuts and leave to dry on a rack. Serve the madeleines with the ice cream.

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