Food prop experiment part 2: Two for the work of one – Tea Scented Madeleines and Tea Scented Muffins With Pear Jam Filling

Tea Scented Madeleines and Tea Scented Muffins With Pear Jam-3

It’s time for The Prop again, this time in the background and even with its true purpose as a sugar bowl, this time I decided to go for a double colour scheme as I am posting one recipe with two different outcomes. And yes, I know these are not orthodox Madeleines but I wanted to use that pan a bit more often so I called them so because of the form. Which puts me onto the question What makes a Madeleine a Madeleine? Is it the form or the recipe? The form is eternal while the recipe can vary from person to person, book to book…

Tea Scented Madeleines

Saturday we finished shooting the Easter booklet in Milan, feels great that we managed to do it all in such a short time but to be honest that was because the food stylists (Giulia Romanelli and Neva Murador) did such a fantastic job. And I had a visit from lovely Jasmine who runs the food blog Labna and who attended our Plate To page Weimar Workshop and to whom I had promised a glimpse of a food shooting ages ago. Anyway, the reason why I am blubbering about this is that we did work on a similar scheme as my experiment but our was based on colours, nine menues each with a different colour and every menue with around 6 images each and everyone had to be styled differently. We did have a hard time now and then to come up with something new and nice because even though you might be wading through them, props are never enough and your creative juices drain off after a couple of days of intense shooting. But we did it!

Tea Scented Madeleines and Tea Scented Muffins With Pear Jam-2


2 eggs
175 g sugar
100 g melted butter
50 ml very strong tea made with 2 tea bags
1 tea bag
200 g flour
1 tsp baking powder
nice quality pear jam
  Whisk eggs and sugar fluffy, then add the melted butter and mix well.

  Cut the teabag open and mix the tea leaves with the tea and then add that to the batter, stirring until it is smooth.

  Sift flour and baking powder into the batter and mix it quickly.

   Madeleines: Brush the madeleine pan with some of the melted butter and spoon batter into each whole, don’t fille them too much to prevent they overflow during the baking. Bake in a pre-heated oven (175°C/350°F) for 8-10 minutes.

   Muffins: Spoon some batter into the paper cups, take a small spoon and make a little hole in the middle where you put the jam, then cover with more batter. Bake in a pre-heated oven (175°C/350°F) for around 10 minutes.

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