October 29th, 2012

cafela: (Default)
I was first introduced to this pastry/cookie via the vending machine on the first floor of CIDEF in Angers, France. CIDEF was part of the university where I spent my first semester abroad in France, and while on the campus, if my friends and I weren't in class or hanging out in our program director's office, we were often near the vending machines, catching a quick snack before going back to class.

The madeleines from the machine were okay. Not great, but not bad. Better than the dry ones you can get at Starbucks. At the time, they were one of the better snacks on offer, and definitely one of the more filling. At some point, I bought some from a pastry shop, and was surprised that they were even tastier than I thought they'd be. Freshness makes all the difference!

The great thing about madeleines is that they're really easy to make. The real trick is having a madeleine pan so that you get them in the proper shape. But even if you don't have a madeleine pan, you could still make them in mini muffin or even regular muffin tins. Amazon has some affordable madeleine pans. For the recipe below, I got about 24 madeleines, so I had to use my pan 2 times. Luckily, they bake very quickly. :)

Another issue with madeleines is the hump. Some claim that the hump is the sign of a good madeleine; others say madeleines with no humps are the marker of a good chef. All I know is that if you want the hump, fill the mold to the top of the edge. If you don't, fill the mold about 2/3 full.



Madeleines

Ingredients:

2 eggs (at room temperature!)

1/2 cup sugar

3/4 cup flour

1/2 tsp baking powder

pinch of salt

grated zest of one lemon

1 tsp vanilla

1/2 tsp lemon extract*

1/2 tsp almond extract*

5 tb unsalted butter, melted and cooled

*If you don't have one or either of these, just use more vanilla.


Preheat oven to 400 degrees. Grease your madeleine pan, even if it's non-stick.

Relative temperatures are important in this recipe if you want your madeleines to come out crisp and light. Start by combining your dry ingredients(flour, baking powder, salt) in a bowl. Next, beat the eggs and sugar together at medium-high speed until they're thick and pale (about 2-4 minutes in a stand mixer).



Now, add the zest and the vanilla and other extracts. Beat until mixed in (maybe 15 seconds?). Next the fun part--folding in the dry ingredients! This is the only onerous part of madeleines; you want to be careful to fold in the dry ingredients (about a third of the dry stuff at a time) and not just mix it in, because you want to keep the lightness and volume that the whipped eggs are giving you. So just take your time, and once you have all the dry ingredients folded in, you then fold in the melted butter. Don't be dumb like I was once, and forget to fold in the butter at the end.

Most recipes I've seen for madeleines say that you should chill the batter for about 3 hours (up to 24 hours) before baking. I somehow didn't see that step in all the recipes I consulted, and went ahead and made them. They turned out fine. So if you're in a hurry, you can skip that step, though after filling the molds, you will want to put the remaining batter in the fridge to chill while each batch bakes.



Let each batch bake for somewhere between 6-12 minutes. Look for the edges to turn golden brown. You'll have to keep an eye on it for your first batch, because the time is going to depend on how hot your oven gets and the size of your madeleine molds. Mine are usually done within 7 minutes, but most recipes I've seen said 12 minutes.

When you get your madeleines out, toss them in sugar (powdered or regular both work). They're at their best when they're still warm from the oven, so be sure to taste-test/quality control at least one. ;) Serve within 48 hours. They go great with coffee, tea, as dessert, or as breakfast!

April 2014

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