Madeleine

I made a couple days ago, with natural honey, and some almond, yumm
found the good recipe from here


Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder

1/2 cup almond flour

1/4 tsp salt

4 ozs/1 stick unsalted butter - softened

1/2 cup fine granulated sugar

1/4 cup honey

1 tbsp vanilla extract

1/2 tsp orange paste

4 large eggs

1 tsp orange zest

Method:

Triple-sift the flours, baking powder and salt.

Beat butter on high speed until soft and creamy. Slowly add in the sugar, 1 tbsp at aa time, beating continuously on high speed. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Beat in honey, vanilla, orange paste and the orange zest. Scrape down the sides of the bowl with a rubber spatula.

Add the eggs, one at a time, be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one.

Add the flour mixture to the batter in thirds, beating on low speed until just incorporated.

Cover the batter and chill it for at least 2 hours and up to 4 hours.

Preheat the oven to 375f. Adjust the rack to the center of the oven.

Brush the madeleine moulds with melted butter, then dust them lightly with flour.

Spoon the chilled batter into the madeleine pan, filling each shell three-quarters full.

Bake for 10 minutes for mini madeleines or for about 15 minutes for santard-size or until they are golden brown and firm to the touch.

Repeat until all the batter has been used., brushing the pans with butter if needed.

The madelienes are best served warm from the oven but can be stored, wrapped airtight, at room temperature for up to 3 days and in the freezer for up to 3 weeks.

Variations:

Lemon - Replace the orange paste with lemon paste/oil and orange zest with lemon zest. If desired, add a drop of yellow food color.

Chocolate: Replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder.

Pistachio: Replace 1/4 cup all purpose flour with 1/4 cup pistachio flour.(Pistachio flour can be made by finely grinding pistachios)

Madeleines

I bought this mold from the states 2 weeks ago when I visited my uncle and aunt, I never try Madeleine's before, so I have searched for this recipes, well the taste almost like kueh cubit from the food vendor. Madeleine's are little cake like cookies that are baked in special molds that give them a delicate shell shape. This small cakes taste so nice because of the honey and the brown butter, I tweaked the recipes a bit , I added raisin and nuts, yummm........

The source of the recipes is from here .

Honey Madeleine's

Ingredients:

170g unsalted butter

4 large eggs

1/2 cup caster sugar

2 tbsp firmly packed brown sugar

1/4 cup full flavour honey (chestnut or any wildflower variety)

1.5 cup plain flour

2 tsp baking powder

1/4 tsp salt

*extra butter for greasing

Method:

Make brown butter by melting butter in a saucepan and cooking it until milk solids fall to the bottom and it turns rich hazelnut brown. Set aside and let it cool until room temperature.

In a large bowl beat eggs, caster sugar, brown sugar and honey until pale and foamy.

Sift flour, baking powder and salt and fold into the batter.

Fold in brown butter.Cover and leave in the fridge for at least 8 hours. (At this point I generally just stick it in the fridge and go to bed)

Preheat oven to 180deg and grease your Madeleine pans with melted butter

Fill in Madeleine pans about 1/2 or 3/4 full. Don't over fill or this will cause the batter to overflow during cooking and your Madeleine's will end up sticking together.

Bake in the oven for about 8 to 10mins until the bumps rise.

Remove from oven and let cool for about 5mins before removing them from the pan and repeating the process with the remaining batter.Here's a chocolate variation of the above.