The Best Earl Grey Madeleines

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Hello, everyone!
Today, I made a madeleine full of earl grey flavor.
I'm not a big fan of cakes or cookies just putting earl grey tea leaves in a plain recipe.
This madeleine is really delicious because the earl grey was steeped both in the dough and glacé :)
Try making it!
▶Ingredients (for 12 madeleines)
[Earl grey madeleines]
85g Unsalted butter
82g Whole eggs
-76g granulated sugar
10g Honey
44g Cake flour
40g all-purpose flour
2.5g baking powder
2g Earl grey tea leaves
10g heavy cream
A pinch of salt
1) Add earl grey to heavy cream heated to 70-80 degrees and steep for 20-30 minutes.
2) Beat the room-temperature eggs lightly.
3) Add sugar, salt, and honey and mix until almost all sugar is dissolved with a whisk.
4) Sift the powdered ingredients and mix thoroughly with a whisk.
5) Melt the butter, adjust the temperature to 40-60 degrees, and mix it into the dough.
6) Add steeped heavy cream and earl grey tea leaves and mix.
7) Rest the finished dough in the refrigerator for at least 1 hour. (~ can be stored up to two days)
8) Fill 90% of each mold. (per about 28g for my Chiyoda madeleines mold)
9) Bake in a preheated oven at 200 degrees Celcius for 4 minutes, then lower the temperature to 180 degrees Celcius and bake for another 4 to 5 minutes. (Wizwell Lumi oven)
Baking time and temperature may vary slightly depending on mold size and oven performance.
[Earl grey glace à l'eau]
2g Earl grey tea leaves
-20g Water
80g Powdered sugar
5g Earl grey liqueur (can be replaced with the same amount of water/ there is a difference in flavor if you omit liqueur.)
1) Add earl grey tea leaves to water heated to 70-80 degrees and steep for 2-30 minutes.
2) Filter through a fine sieve to leave only the liquid.
3) Add powdered sugar to 2) and mix.
4) Add earl grey liqueur and mix.
5) Apply glaze to the front of the cooled madeleine with a brush, and bake at 130 degrees for 1 minute to dry the glaze.
Even if you don't bake it, it dries well if you leave it at room temperature for a while, so if you have time, you don't have to bake it to dry it.
Storage: Sealed at room temperature up to 3-4 days, also can be frozen for about 1 month.
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