I love making this recipe . . . because it takes only 5 minutes to bake (faster than boiling water), and even faster to eat!
ONE DAY BEFORE Make batter
THE DAY OF Pipe, bake and serve
|Unsalted butter (84% butterfat)|
|Dark brown sugar|
|Plain flour, sifted|
|Whole eggs (large), at room temperature||3 each||3 each (|
|Grated lemon zest|
|Grated orange zest|
|Cooking oil spray||as needed||as needed|
|Icing sugar (for serving)||as needed||as needed|
Using a small sieve, sprinkle icing sugar evenly over the freshly baked madeleines. Eat immediately (do not wait more than even a few minutes!).
Madeleines are good only when freshly baked. Do not attempt to store them. However, you can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.
* Using different types of honey is a great way to naturally flavour madeleines. I love acacia and wildflower honeys.
± Use room temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.
‡ Many recipes containing baking powder do well to rest overnight. This helps with rising, which is especially important for the madeleine—a pastry that puffs up in the center when it bakes.
§ In general for baking pastries, set your oven to convection if the option is available. This allows the heat to flow more evenly. It’s an ideal setting because it helps pastries bake evenly on all sides.
** If you find that the madeleines stick to the mould, for the next batch, try spraying a bit more cooking oil spray. Also, keeping the mould clean and washing it thoroughly with a soft sponge after use will also prevent the madeleines from sticking.
© 2014 All rights reserved. Published by Murdoch Books.