Good ol’ Madeleines
Ever since I worked at Starbucks, I’ve had this weird thing for madeleines. I’d been meaning to buy myself a pan and try making some from scratch but I didn’t get around to it. Instead, I found a pan under my Christmas tree! Geoff had been kind enough to grab me one for the holidays, so in return I made him the ultimate tea and coffee dunker.- The Madeleine.
I chose to try out the Gale Gand recipe of The Food Network because she usually has great stuff that’s not too hard to make but unfortunately the madelines I made were a bit dry and needed to be dunked in a hot beverage. Once they were, mmm mm m they were tasty with great flavour from the cooked butter. Remember to only fill your trays about 3/4 full! I didn’t and I think that’s the reason for the dry texture.
1/4 lb butter (1 stick)
1/2 c plus 2 tbs granulated sugar
2 tbs brown sugar
1/8 tsp salt
2 1/2 tsp baking powder
1 1/2 c cake flour
1/4 tsp vanilla extract
1 tbs honey
Directions Preheat oven to 375
1. Melt 6 tablespoons of the butter in a pan over medium heat. After it melts, continue to cook the butter. It will foam and bubble then finally subside and separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown
2. When they are lightly browned, remove from the heat and set aside for 5 minutes to cool. Strain the butter through a fine seive to get the big bits out
3. Whip the eggs and sugars until light and fluffy in a mixer
4. Add the dry ingredients, vanilla extract, honey, and brown butter and mix to combine well. (now you can refrigerate it if you want!)
5. Melt the remaining 2 tablespoons of butter. Double-butter your baking pans by using a pastry brush to paint on the melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter
6. Spoon the batter into the molds (no more than 3/4 full!) and bake until the edges are nice and browned (about 8 minutes)
7. Immediately knock them out of the pan and let them cool to room temperature before throwing them into an airtight container or dunking them into a fresh cup of detour coffee.