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Good ol’ Madeleines

January 14, 2010

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)
4 eggs
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.

2 Comments leave one →
  1. January 15, 2010 9:28 pm

    I keep asking for one of these pans for Christmas and never get one. May just have to go buy one myself! My favorite thing to do with madeleines is dunk them into coffee so not sure I would notice they dryness.

  2. Sally H permalink
    January 18, 2010 5:26 pm

    If you aren’t blown away by Ms. Gand’s version, try Julia Child’s from The Way to Cook:

    2 lg. eggs, lightly beaten in a 2 c measure
    2/3 c sugar
    1 c all-purpose flour, plus 1 Tbs extra for preparing molds
    5 oz (1 1/4 sticks) unsalted butter, cut into 6 pieces
    A pinch of salt
    The grated rind of 1/2 lemon
    Drops of freshly squeezed lemon juice
    Drops of pure vanilla extract
    Confectioners sugar, for sprinkling

    Measure 1/4 cup of the eggs into a bowl, then beat in the sugar and the cup of flour. When thoroughly blended, let rest 10 min. Meanwhile, melt the butter in a 6-cup saucepan, bring it to the boil, and let it brown lightly . Place the 1 Tbs. of flour in a small bowl and blend in 1 1/2 Tabs. of the browned butter; set aside for preparing the madeleine pans. Stir the rest of the butter over ice until cool but liquid; blend it and the last of the eggs into the batter along with the salt, lemon rind and juice, and vanilla. Preheat the oven to 375, and set the racks in the upper and lower middle levels.
    Paint the madeleine cups with the reserved butter/flour mixture. Divide the batter into 24 lumps of a generous Tbs. each, and drop them into the madeleine cups.
    Bake in a preheated oven until the cakes are lightly browned around the edges, humped in the middle, and slightly shrunk from the cups. (about 15 min.) Unmold onto racks.

    When baked in muffin tins they are called Commercy Cupcakes. They can be baked in scallop shells.

    I tried Martha Stewart’s version first — these are MUCH better. I’ve multiplied out the recipe with success. I used my commercial portion scoop (like an ice cream scoop, only in more sizes) to dip out tablespoonfuls of batter.

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