French Tea Cake (Print Version)

# Ingredients:

01 - 2 teaspoons (5g) matcha powder.

02 - 3 large eggs (150g), room temperature.

03 - 1/2 tablespoon (5g) matcha powder for shell.

04 - 2 tablespoons (10g) powdered sugar.

05 - 1 tablespoon (15g) dark brown sugar.

06 - 1/2 cup (100g) granulated sugar.

07 - 1/4 teaspoon (2g) kosher salt.

08 - 1/2 tablespoon (5g) matcha for dusting.

09 - 1/2 teaspoon (4g) baking powder.

10 - 8 tablespoons (115g) European unsalted butter (84% butterfat).

11 - 1 cup (200g) melting white chocolate.

12 - 3/4 cup (120g) all-purpose flour.

13 - 2 teaspoons (15g) honey.

01 - Whisk eggs until fluffy, then sprinkle in sugar bit by bit. Whip for 5 minutes until pale and airy.

02 - Pair the dry mix with the whipped eggs, then drizzle the warm butter mix in while folding gently.

03 - Melt white chocolate, toss in matcha. Pipe the mix into molds, set the madeleines on top, and freeze to firm up.

04 - Top the batter with a sheet of plastic wrap so it touches the surface, then store it in the fridge overnight.

05 - Gently melt the butter along with dark sugar and honey. Stir now and then until you can’t see the sugar crystals anymore.

06 - Crank up the oven to 375°F. Coat the molds with spray, then pipe the chilled batter in, about 3/4 full. Rotate halfway, bake 11-12 minutes.

07 - If you’d like, do a light dusting with powdered sugar and matcha mixed together.

08 - Combine all-purpose flour, kosher salt, matcha powder, and baking powder by sifting.

01 - Use a scale for measurements to ensure accuracy.

02 - Make sure the eggs are at room temperature.

03 - Don’t skip the overnight chilling step.

04 - These taste best freshly baked.