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Directions

Preparation:

1. Melt the Butter: Using a double boiler, melt the butter until smooth. Set aside to cool slightly.

2. Mix Wet Ingredients: In a mixing bowl, beat eggs with sugar and corn syrup until smooth, stirring until the sugar is fully dissolved.

3. Combine Dry Ingredients: Sift cake flour and baking powder into the bowl with the egg mixture. Mix until no dry flour remains.

4. Incorporate Butter and Tea Leaves: Gradually add the melted butter to the batter, stirring until smooth. Mix in the loose black tea leaves until evenly distributed.

5. Chill the Batter: Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the batter to firm up slightly.

Bake the Madeleines:

1. Preheat Oven: Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit).

2. Fill the Mold: Grease a madeleine mold and fill each cavity with batter.

3. Bake: Place the filled mold in the preheated oven and bake for 15 minutes or until the madeleines are golden brown and spring back when lightly touched.

4. Cool: Let the madeleines cool in the mold for a few minutes before transferring to a cooling rack.

5. Coating with Chocolate (Optional): 10. Melt Chocolate: Melt 100g of dark or milk chocolate in a double boiler.

6. Dip Madeleines: Once cooled, dip the madeleines halfway into the melted chocolate, then place on a parchment-lined tray to set.

7. Chill: Refrigerate the chocolate-coated madeleines until the chocolate hardens.