Hojicha Madeleines With a Tender Crumb

A hojicha madeleine should hold its molded shape and have a small, tender crumb beneath the surface. The batter for twelve pieces uses about 4 tsp (8 g) powdered hojicha, a roasted Japanese green tea. Allow 1 hour 47 minutes for chilling, baking, and cooling.

We let the batter rest before putting it into an already hot oven. Overfilled molds would spill over. Other hojicha pastries can be served in slices or dishes; these twelve madeleines stay small, molded cakes.

• Preparation 20 minutes
• Baking 12 minutes
• Chilling 1 hour
• Cooling 15 minutes
• Total time 1 hour 47 minutes
• Servings 12 madeleines
• Tools a 12-cavity madeleine pan, a saucepan, a bowl, a whisk, a sieve, a spatula, a pastry brush, a spoon, and an oven

Ingredients for twelve hojicha madeleines

• 2.8 oz (80 g) wheat flour for the batter
• About 2 tsp (5 g) wheat flour for the pan
• about 4 tsp (8 g) powdered hojicha
• About 1 tsp (4 g) baking powder
• 1 medium egg, about 1.8 oz (50 g) without its shell
• 2.5 oz (70 g) sugar
• 2.8 oz (80 g) unsalted butter for the batter
• about 2 tsp (10 g) unsalted butter for the pan
• about 4 tsp (20 ml) whole milk

Rest the batter, then fill the pan

1. Melt the 2.8 oz (80 g) unsalted butter for the batter over low heat.
2. Let the melted butter cool slightly in the saucepan for 10 minutes.
3. Whisk the egg, about 1.8 oz (50 g) without its shell, with 2.5 oz (70 g) sugar.
4. Sift 2.8 oz (80 g) flour, about 4 tsp (8 g) hojicha, and about 1 tsp (4 g) baking powder over the bowl.
5. Fold the dry ingredients into the eggs with a spatula.
6. Pour about 4 tsp (20 ml) whole milk into the batter.
7. Stir in the 2.8 oz (80 g) warm melted butter.
8. Cover the bowl with a plate.
9. Refrigerate the batter for 1 hour.
10. Preheat the oven to 390°F (200°C) on a conventional setting during the last fifteen minutes of chilling.
11. Brush the twelve cavities with about 2 tsp (10 g) unsalted butter for the pan.
12. Dust the cavities with about 2 tsp (5 g) flour for the pan.
13. Divide the batter among the twelve cavities, filling no more than three-quarters of each.
14. Bake the madeleines for 12 minutes at 390°F (200°C), until the edges are set.
15. Carefully remove the madeleines from the pan.
16. Let the twelve madeleines cool for 15 minutes before serving.

Fill the cavities three-quarters full: the batter rises in the oven. If your pan is smaller, bake a second batch. Once cool, the tops should still yield gently under a finger.

Tender madeleine or sliceable cake?

A madeleine is served as a small molded cake. A hojicha cake bakes in a loaf pan, then cools before slicing.

Which hojicha should go into the batter?

For these butter madeleines, we choose Hojicha Terre tea powder and sift it with the flour before baking. If you want to taste the tea on its own, madeleines won't replace a cup.

Our tip. Butter the cavities during the rest, then bake as soon as the oven reaches 390°F (200°C). The batter won't sit unnecessarily at room temperature.

Allergens. Wheat (gluten), eggs, and milk.