Skip to main content

Madeleines

 Welcome back! 

Today, we have another classic French dessert: the Madeleine! These are instantly recognizable by their distinct shell shape, and they are very popular! The texture is like that of a sponge cake, though it seems to be a little denser, like the Financier, which is actually a similar dish, though the procedure varies quite a bit. What's most interesting is all the legends surrounding the origin of the dish; it has a long history and there's a lot of mystery behind it...

Madeleines


Ingredients:

  • 3 eggs
  • 1/2 cup sugar
  • 1 tablespoon honey
  • 150 grams cake flour
  • 1 teaspoon baking powder
  • 150 grams butter, melted and cooled to room temperature
Flavoring ingredients (pick one)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Zest from 1 lemon
  • Zest from 1 orange

Directions:

  1. In a bowl, crack in the eggs and whisk using an electric mixer, slowly adding in the sugar, until the mixture is pale and thick. This will take about 4 minutes.
  2. Add the honey and mix.
  3. Sift in the cake flour and baking powder and mix it thoroughly.
  4. Add in one of the flavoring ingredients and mix it in.
  5. Add in the butter and mix it in. Make sure it is at room temperature before adding it in.
  6. Cover the batter with plastic wrap so that the wrap is touching the top of the batter. Place the bowl in the fridge for at least 3 hours, but preferably over 6 hours.

  7. Take your madeleine pan and grease it with some melted butter. Also lightly coat the pan with flour. Place this pan in the fridge too.

  8. Preheat the oven to 425°F.
  9. Once everything is properly chilled, take the batter and pan out. Pour the batter into the molds in the pan.

  10. Turn the temperature down to 375°F and bake for for 10-12 minutes.

    When they're flipped over...

    ...look at that color difference!

Note: We uses two different madeleine molds, as you can see, and the darker one heated up faster, so despite having baked those madeleines for two minutes less than the other ones, they still turned out darker. So, when you're baking, you need to check up on the madeleines to make sure that they're the right color that you want.

Madeleines are traditionally made with an almond flavor, but a very common variation involves lemon zest. We used lemon extract here to get this flavor, and it works well to get the same taste as lemon zest. They are really quite convenient as a snack, and the shape of the madeleine makes it as visually appealing as it is delicious!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Nduja Pasta

Welcome back!  Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...
Post a Comment
Read more

Taiwanese Oyster Omelette

Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...
Post a Comment
Read more