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–+ servings
Monsoon Coast

Chai Madeleines

Chai Madeleines are delightful little sponge cakes infused with the warm and aromatic flavours of chai tea. These bite-sized treats offer a perfect balance of buttery richness and comforting spices.
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine French, Indian & South Asian
Servings 24 Madeleines

Ingredients
  

  • 140 g Butter
  • 2 whole Eggs
  • 1 tsp Vanilla Extract
  • 100 g Sugar
  • 2 tbsp Honey
  • 150 g Flour
  • 1 tsp Baking Powder
  • 2-3 tsp Chai Pie Spice or
  • 2-3 tsp Persian Advieh

Optional for Dressing

  • White or Ruby Chocolate  Tempered
  • Pecans Toasted

Instructions
 

Making the Batter

  • Place butter in a small saucepan. Cook over medium heat until it browns. Watch carefully so it does not burn.
    140 g Butter
  • Strain butter through a sieve and let cool to lukewarm temperature.
  • In a medium bowl. Add eggs, vanilla extract, sugar and honey. Whisk for 2-3 mins. Until the batter lightens in colour.
    2 whole Eggs, 1 tsp Vanilla Extract, 100 g Sugar, 2 tbsp Honey
  • Mix the flour and baking powder, and sift into the bowl.
    150 g Flour, 1 tsp Baking Powder
  • Add Chai Pie Spice (or Persian Advieh) and Mix until smooth.
    2-3 tsp Chai Pie Spice, 2-3 tsp Persian Advieh
  • Pour lukewarm butter into bowl and mix until combined.
  • Place a sheet of plastic wrap directly on top of the surface of the batter. Leave on counter to rest for 2 hours.

Baking the Madeleines

  • Butter the madeleine tray and place into freezer for 5-10 mins.
  • Preheat oven to 425 F.
  • Add batter to tray moulds and scrape each so batter is level with tray.
  • First bake for 3 mins at 425 F.
    Reduce the heat to 375 F for the final 5 mins or until they are slightly browned and have a bump on top.
  • Remove madeleines and transfer to a rack to cool.

Dressing the Madeleines (optional)

  • Place pecans on a tray and toast at 350 F for around 7 mins or until fragrant.
    Pecans
  • Crush or chop pecans into small chunks.
  • Temper chocolate and place in a piling bag.
    White or Ruby Chocolate 
  • Pipe chocolate onto the madeleine and sprinkle pecans on top.
  • Allow to cool and Enjoy!

Notes

You need the special madeleine baking tray for this, we prefer the metal kind.
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https://www.monsooncoast.com/recipes/chai-madeleines/