Thursday, April 28, 2011
Try this recipe for classic French Honey Madeleine's from the classic French bakery Once Upon A Tart on our Central Village/ Soho Tour. Recipe courtesy of the blog She Runs, She Eats.
You will need a Madeleine Pan for this recipe. Like this one HERE!
Makes 12 madeleines
4 tablespoons unsalted butter; plus more, melted, for brushing in madeleine molds
1 tablespoon honey
1/2 teaspoon vanilla or almond extract
2 large eggs
1/3 cup granulated sugar
1 tablespoon packed light brown sugar
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
A pinch of salt
Confectioners' sugar for dusting madeleines
- Melt the 4 tablespoons butter in a small saucepan over low heat, being careful not to burn or brown the butter. Remove pot from the stove. Stir in the honey and the extract, and let cool to room temperature.
- Beat the eggs and sugars together in a big bowl, using an electric mixer on high speed, until the eggs are foamy and light in color.
- In a separate, small bowl, whisk the flour, baking powder, and salt together. Slowly fold these dry ingredients into the wet, with the mixer on low speed (or stirring with a wooden spoon or rubber spatula), stopping as soon as no flour is visible. Pour in the cooled butter-honey, and continue mixing until all the ingredients are combined. Cover the bowl and refrigerate for at least 30 minutes, until the batter is chilled.
- Before removing the dough from the refrigerator, position your oven racks so that one is in the center and preheat the oven to 425 degrees. Brush your madeleine molds with melted butter.
- Take a spoonful of batter and pushing it off with your finger, fill each mild to three-quarters full. Madeleines rise a lot, so don't overfill the molds. The goal is to have the cookies retain their perfect little scallop shape.
- Place the mold on the center rack in the oven, and bake the madeleines for 8-10 minutes, or until they are puffed up above the edge of the mold and each madeleine has a bump on it, like the hump of a camel. You don't want to overbake these; take them out when the edges have turned golden brown.
- Remove the mold from the oven, and set it on a wire rack for a few minutes, to cool enough so that it's easy to work with. Don't let it cool for too long. Ideally you want to eat the cakes while they're still warm. Lift the mold off the rack, and set it on your work surface. Place the rack on top of the mold ad flip it upside down. The madeleines will fall right out. (I prodded mine out with the top of a butter knife.)
- If you're not serving the madeleines warm, once they've cooled to room temperature use a strainer to sprinkle a thin dusting of confectioners' sugar on the seashell side of the madeleines. They're so pretty this way that it almost makes up for the fact that they're not still warm.