this happened last night.

I don’t really get around to baking all that often, but last night I was inspired to make a couple of batches of madeleines, flavored with orange flower water.  I think we ate nearly a dozen of them last night as they were cooling.  Jules looked sad when he asked if I was going to take them all to work with me, however, I left a fairly decent amount of them at home for us to ration out during the week.

We’ll see if that actually happens.

Madeleines de Commercy
1/2 cup (113 grams) unsalted butter
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
grated lemon zest from 1/2 lemon
3 tablespoons orange flower water, optional**
 

Per original recipe, all ingredients should be brought to room temperature before mixing so that the melted butter does not congeal in the batter before the ingredients have blended together.

Combine flour and sugar in a mixing bowl and add three quarters of the eggs.  Beat vigorously with a wooden spoon to blend into a heavy cream – if very stiff, add a little bit of the remaining egg, one droplet at a time.  Set aside for 10 minutes.  Meanwhile, bring all of the butter to a boil until it begins to brown very lightly.  Combine 1 1/2 tablespoons of the butter and tablespoon of flour in a small bowl and set aside.Stir the rest of the butter over cold water until cool but still liquid.  Beat the remaining bit of egg into the batter and stir in the cool butter.  Stir in the salt, vanilla, grated lemon zest, and orange flower water, if using.  Cover the batter, and set aside in the refrigerator for at least one hour.  Meanwhile, paint the Madeleine cups with a light coating of the browned butter and flour mixture, wiping up any pools that form in the bottom.  Set aside or refrigerate if the  kitchen is warm.

Preheat the oven to 375°.  Using a spoon and rubber spatula, drop a rounded tablespoonful of batter into each Madeleine cup.  Do not spread the batter to fill the mold.  Repeat with remaining batter and mold.  Set pans on the middle rack and bake for about 15 minutes.  The batter will spread on its own to fill the cups and a hump will gradually form in the middle.  Unmold onto a rack, humped side up.

Serve as is, or sprinkle tops with a dusting of confectioner’s sugar.

** Orange flower water imparts a subtle orange blossom scent and flavor, which is a more authentic recipe, according to Jules.

Makes 2 dozen Madeleines. Note:  If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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