Sunday, October 24, 2010

Crusty Moist Madeleines

These little plumpy morsels in their recognizable shell shape may have originated from France, but its fan base spans the globe. I read that some had said, for the tastiest and most delicately authentic madeleines, one needs to go to France. Hmm...sounds like a darn good idea to me!

The first time I tried making madeleines was well, not quite in their original form as I didn't have any madeleine pans then so I basically used my bear mould pan. I had used the recipe from Lee Mei of Cooking Hut, who shared a classic recipe which uses yeast instead of baking powder.

Last week after purchasing my madeleine pans, I got eager and wanted to make some badly. After searching and comparing about 5-6 recipes (and they all have the same classic ingredients), I stumbled upon one which uses some milk and honey. The result was good if you want crusty edges with a buttery moist inside. These are however, best eaten on the same day they are baked as leaving a day older will have them less spongy.

madeleines
Recipe for "Crusty on the outside, moist in the inside Madeleines" (found at www.epicurious.com)

Ingredients:
1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds
1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons finely grated fresh lemon zest
1 vanilla bean, halved lengthwise (or 1 tsp vanilla extract)
3/4 cup sugar
3 large eggs
1/4 cup whole milk
1 1/2 tablespoons mild honey


Method:
Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
Sift together flour and baking powder into a large bowl, then whisk in zest.
Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total. (I baked longer for crustier edges)
Turn out madeleines onto a rack and serve slightly warm.
Notes: These madeleines are best eaten when just baked. The batter can be made 3 hours ahead, then chilled, covered.
Cheers
petite nyonya

27 comments:

  1. I love the crusty outside and moist inside kind of little cake... just like those kampung style bahulu! ^_^ Thanks for sharing, Jos. And spending your valueable time with us. Have a great evening.
    Goodnight, Kristy

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  2. The Madeleine craze has definitely seized many lately :) ... Your madeleines look plump and golden!

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  3. Yours look perfect! They have the little bumps that everyone's after.

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  4. Crusty, moist and beautiful. They are perfect ~

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  5. Hayırlı günler, ellerinize sağlık çok leziz ve iştah açıcı bir görüntüsü var.
    Bugün bloglardan seçmelerde kutsal sofranın cevizli kurabiye tarifi yayınlandı.
    http://gencalsabahattin.blogspot.com/

    Saygılarımla.

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  6. Your madeleines are very pretty! Great job! I love it!

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  7. This is a hot item in blog now. Too bad, I don't have the mould yet.

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  8. Lovely and golden! Great for a coffee break!

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  9. looks lovely :), great for a snack:) thanks for stopping by at my blog :) and for your question, its not an authentic curry but something my mum used to whip up now and then

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  10. Whenever I saw madeleines, I wish I could have bought the pan...sighs...really have to get one before X'mas.
    These look perfectly baked.

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  11. Never have this, bookmarked and will try out someday...but..err...don't know when since the little one coming soon! :-p

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  12. These look so lovely and nicely baked to a golden colour.

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  13. Agree with Shirley. Seems that a lot of you are baking madeleines and gawh, I have not even tried them before. Eating, I meant :O

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  14. I love the golden color of these madeleines, I am so tempting to get the mould now.

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  15. I agree, its just not the same without the madeleine pan. I love madeleines when they are warm and fresh from the oven. THese look delicious!
    *kisses* HH

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  16. I love the idea of using honey!! Well done, your madeleines look great!

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  17. Your madeleines look perfect..and I love the idea of crusty outside and moist inside...must be delicious :-)

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  18. Will have to look for madeleines pans, TWY would love this!

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  19. look fluffy and moist !! why you guys make pretty madeleines?? *crying* mine usually have bruise! lol!

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  20. Hi, may I know where you got get your pan? I have been searching high and low for the pan :( So sad I can't get it :(

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  21. Hi Petite Nynoya, Wow. that is so kind of you :) I am in Ipoh but currently in Perth to study. I am going back to Ipoh during the coming break. And I might need you help to buy it for me if I am really desperate cause I don't really wanna trouble you. You always go to Singapore for holidays? Haha. Anyway, I am so thankful to have you as my baking friend ! :)

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  22. hey, your madeleines look soo good!! i am going to Paris next month, surely i will try a lot of sweet, including madeleines and macarons :D

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  23. They are really gorgeous looking :)

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  24. Hey, madeleines are one of my mom's and my fave snacks! I betcha got ur pan at Phoon Huat, eh? I got mine there, too.

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  25. WOW!!!...a lovely golden brown and it looks so tempting i feel like biting into one right now......!!!!!!

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  26. Love it, it's the best and simply delicious. That is Madeleine!

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