Madeleines happen to be the traditional small cake from Commercy and Liver Dun, two communes of the Lorraine region in the north eastern France. It is said that a girl named Madeleine had been given these little cake-like cookies during her pilgrimage, and she brought the recipe back to France with her, Hence the name ….(Google Gyan :P)
Its make involves just the basic flour, eggs, butter, sugar but the result shall be exotic. Bake a batch of these buttery little French cakes to have with a cup of tea or coffee and I'm sure that you would definitely thank me for reminding these if not directly but in your heart :)
Ingredients :
- 3 large : Eggs (at room temperature)
- 1/2 cup : Granulated sugar
- 2 tbsp. : Soft brown sugar
- 1 tsp : vanilla extract
- 1/2 cup : Unsalted butter
- 1 cup : All purpose flour
- 1/4 tsp : Salt
- 1.5 tsp : Baking powder
Method :
- To a stand mixer with a paddle attachment add the eggs, granulated white and brown sugars. Mix them on medium high speed for 6 to 8 until it turns pale in colour and thick in consistency.
- Once it attains desired consistency stir in a spoonful of vanilla extract.
- Meanwhile to a saucepan add half a cup of unsalted butter and melt on low heat. Set aside.
- Sift the all purpose flour, salt and baking powder together.
- Add the sifted dry ingredients to the egg and sugar mix.
- Without deflating the wet, fold in the dry ingredients applying the cut and fold technique.
- Along the sides of the bowl add the melted warm butter and fold it into the batter.
- Cover the bowl with a cling wrap and refrigerate the batter for a minimum of two hours, also this can be refrigerated for a maximum three day period.
( So the batter can be prepared well ahead of time and baked when needed.)
- The refrigerated batter turns thick and spoon able.
- Grease the madeleine tray with softened butter making sure all the nooks and crannies are well covered.
- Place a spoonful of batter in the middle of each shell.
- Preheat the baking oven at 180 degree Celsius and bake for 9 to 10 minutes until the edges turn light golden in colour.
- Rest them in the pan for a minute or two then invert them on to a kitchen towel and observe them fall out effortlessly.
- Dust the hot little cakes with powdered sugar or coat a corner with melted chocolate and enjoy them over a cup of tea.
- These soft bumpy cakes are so addictive that controlling those little hands is beyond the bounds of possibility :)
Points for happy baking :
- Make sure all the ingredients used are at room temperature.
- You can whisk the eggs and sugar using a hand whisk or electric beater too.
- Whisking the eggs and sugars until pale and thick is the key.
- Refrigerating the batter helps in getting the bumps on one side whereas under or unrefrigerated batter yields flat/smooth side.
- Preheat the oven to the right temperature.
- In case of using a metal madeleine pan, in addition to the greasing dust it generously with flour.
- These taste great when hot unlike the financiers.
"Give this simple recipe a try and do share your feedback" :)
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