Mini Madeleines
Preparation info
Difficulty
Easy
Yield
100
mini madeleines
Appears in
The Secret Recipes
Published 2014
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
Ingredients
| Unsalted butter (84% butterfat) | ||
| Dark brown sugar | ||
| Honey | ||
| Granulated sugar | ||
| Kosher salt | ||
| Plain flour, sifted | ||
| Baking powder | ||
| 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 |
Special Tools
- Microplane (for grating zests)
- Uncut piping bag
- Nonstick mini madeleine tin
- Small sieve
Method
One Day Before Make Batter
- Melt the butter, brown sugar and honey in a medium saucepan over low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.*
- Combine the granulated sugar, salt, flour and baking powder in a large bowl and mix well with a whisk. Form a well in the centre of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.±
- When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. Whisk in the lemon and orange zests. The batter will still be runny and similar in consistency to cake batter. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.‡
The Day of Pipe, Bake, and Serve
- Place a rack in the centre of the oven and
preheat the oven to for conventional or375°F (190°C) 350°F (175°C) - Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.
- Cut an opening about
½ inch 1.25 cm - Hold the cooking oil spray about
4 inches 10 cm - Holding the piping bag at a 90-degree angle about ½ inch (1.25 cm) above the tray, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.
Bake the madeleines for2 to 2½ minutes rotate the tray more, until the sides of the madeleines are golden blond and the centre has set.180 degrees . Bake for2 to 2½ minutes - Unmould immediately. Bang the corner or sides of the madeleine tray against your work surface so that the fresh madeleines drop out.**
Serving Instructions
Using a small sieve, sprinkle icing sugar evenly over the freshly baked madeleines. Eat immediately (do not wait more than even a few minutes!).
Storage Instructions
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.