Earl Grey tea Christmas cookies

Appareil au thé

• 

  Step 1

  Heat the milk in a saucepan over medium heat, infusing the tea for around ten minutes.
  Remove the tea bag and set aside.

• 

  Step 2

  Place the sugar and egg yolks in a bowl. Beat vigorously with a whisk until the mixture whitens.

• 

  Step 3

  Add the tea-infused milk a little at a time, followed by the dry ingredients: flour, cornstarch and yeast (6 grams), also a little at a time.
  Finally add the melted butter and mix until smooth.

• 

  Step 4

  Beat the egg whites until stiff.
  Gently fold into the batter using a pastry blender.

• 

  Step 5

  Fill the moulds with the tea mixture and bake at 180 degrees Celsius for 20 minutes in a fan oven.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 20 min

Glaçage rouge

• 

  Step 6

  Melt the white chocolate in a bain-marie.

• 

  Step 7

  When completely melted, add the red colorant.
  Mix well.

• 

  Step 8

  Dip each cupcake halfway into the chocolate. Sprinkle with golden sugar, stars and sugar sprinkles.
  Place in the fridge until the chocolate hardens.