Sunday, September 11, 2011

~Meet Madeleine~


Recipe from Martha Stewart Living September 2011 page 78
Vanilla Madeleines

Active Time 20 Min.
Total Time 2 Hrs. 40 Min.
Makes 32 (132 mini)

2 cups all-purpose four
1 teaspoon baking powder
coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 tablespoons packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract
confectioners' sugar, for dusting


1.  Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl. 

2.  Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes.  Sift flour mixture over top in 2 additions, folding in after each addition.  Fold in melted butter in 2 additions, then honey and vanilla.  Refrigerate, covered, for at least 2 hours. 

3.  Preheat oven to 350 degrees.  Let batter stand at room temperature for 10 minutes.  Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush. 

4.  Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening.  Pipe some batter into molds, filling each about three-quarters full.  Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines).  Immediately shake madeleines out.  Wash and rebutter molds.  repeat with remaining batter.  Dust baked madeleines with confectioners' sugar. 

Make Ahead Madeleine batter can be refrigerated for up to 2 days.
Storage Madeleines are best the day they are made but they can be stored in an airtight container at room temperature for up to 2 days. 


What's Playing? "Moves Like Jagger" by Maroon Five



Hot, delicious, fresh-from-the-oven Madeleines.  These French patisseries pair well with just about any hot drink like a good cup of tea or coffee.  A few months ago, out of a need to be creative, I cracked open my Baking with Julia cookbook and baked up a batch of Madeleines.  They were good, but a little too eggy for my taste.  However, these French tea cakes happen to be my husbands favorite.

In the current issue of Martha Stewart Living, madeleines are featured on page 76.  A large number of interesting and delicious variations to the traditional madeleine are discussed. I can't wait to try all the different variations from vanilla to a jasmine green tea!

Photo Gallery

There is no better way to spend a Saturday afternoon than in the kitchen making French patisseries.  The house was buzzing with the news of madeleine making.  Everyone was excited and wanted the madeleine yesterday.  I better get started!
Whipping up the batter!
This is what the batter looked like after I had added the flour mixture (before folding it in).  The strangest thing happened; the batter sort of sucked in the flour like quicksand. 
Our delicious honey...yummy.
Now the batter is ready to rest for two hours in the refrigerator. 
Next, the madeleine pans were generously buttered.
The molds were filled with the batter (this was a tad difficult to show with only one free hand). 
Hot from the oven, we are now one step closer to consumption.
Once the madeleines had cooled, I sprinkled them with confectioners' sugar.
After that, little hands raced for the plate and the rest is history.
Gabriel is a madeleine fan.
Sarah Elizabeth enjoyed them too.
Madeleine mind control.  Simply add whatever ingredients that you want...a few spices to get the kids to do their chores, the husband to do the laundry,etc.       ;)   They will do anything for these treats.

Baking with the family on a Saturday night is the perfect way to spend the evening. 



~Just Dessert~

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