Gosh! Its been a long while since I last updated my blog... Every weekends are packed with activities & gatherings!! =P I didn't get the chance to try out new recipes & I just served my usual go-to bakes to my dear guests.
I baked these yummy madeleines last month when I had a mini tea party with the gals. =) I have never eaten nor made madeleines in my life... haha =P it was a perfect event for trying out the madeleines recipe!
Madeleines are a French tea cake that are instantly recognizable with their scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. They are soft & fluffy with crispy edges. French desserts always have these strange requisites, like feet for macarons, bumps for madeleines, no domes for financiers, height for souffles ... & the list goes on...
Glad that the tea party was a success & the madeleines turned up well with their bumps! hehe They are at their best when freshly made. While you can use the batter immediately, you will not get that characteristic "hump", so try to chill the batter at least an hour or two before using. The good part is that the batter can be covered and stored in the refrigerator for about three days, so you don't have to make all at once. Here's a fool-proof recipe I got from Christine! She has step-by-step pictures for better understanding. =)
Madeleines (makes 12 regular size)
Ingredients:
100 gm cake flour
½ tsp baking powder
¼ tsp salt
2 eggs (room temperature)
¼ tsp vanilla extract
1 lemon zest
70 gm caster sugar
80 gm unsalted butter, melted, cooled at room temperature, plus some to grease pan
icing sugar, for garnish (optional)
Method:
1. Lightly coat the madeleine pan with butter and flour. Shake off the excess flour.
2. Sift the flour, baking powder and salt together. Set aside.
3. Beat the eggs in a large bowl with an electric mixer on medium-low speed until foamy. Beat in the vanilla
extract and lemon zest. Increase the speed to high.
4. Add the sugar in batches. Continue to beat until the mixture thickens and lightens in colour, about 5 minutes.
The drips from the whisk can draw lines on the surface of egg mixture.
5. Sift in the flour mixture in three batches. Switch to use a rubber spatula and gently fold in the dry ingredients.
Make sure not to over mix it.
6. Take a few tablespoons of the batter and mix with the melted butter. Pour the butter mixture back into the
batter. Combine well. Cover the batter with plastic wrap. Chill in fridge for about an hour.
7. Preheat oven to 180C / 356F. Place a rack in the upper third of your oven.
8. Remove the madeleine pan and batter from fridge. Use an ice-cream scoop or a large spoon to divide the
batter among the moulds, filling about ¾ full. Bake in the preheated oven for about 9 minutes, or until the
cakes are puffed and lightly brown on edges and spring back when touched. Remove the pan from the oven.
Tap the madeleines out of the pan onto a rack to cool briefly. Serve immediately. Or let cool completely and
garnish with icing sugar.
terrific! Wonderfull
ReplyDeleteThanks =)
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