French Madeleines

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Towards the world cup final, I was inspired to cook and bake French cuisine. I had also planned to cook classics such the Boeuf Bourguignon, Coq au vin, Crepe Suzette, Crumpets and many other choices to choose from. I couldn’t make the Boeuf Bourguignon due limited ingredients. However, I have made the Coq au vin my way, which I’m still going to blog about. I also made cauliflower gratin and crumpets, but today I am giving you my recent creation which is a French Madeleine.

Madeleines, also known as ‘petite madeleine’ in France, are French tea cakes baked in a special baking pan that gives them a shell-like shape. They have pale stripes on one side and a bump on the other called the “nipple” in France. They are light, soft, with a texture that’s like a sponge cake. As I’m writing to you all, I am encouraged by each bite I take with a sip of tea to give you this recipe.

If you have been following my blog for some time now, you might have noticed that in other recipes I tend to use unbleached flour, and I just want you to know that, you can use bleached flour as a substitute, as the unbleached flour can be a bit pricey. I can’t promise if the texture will be the same, however, I suppose it will still give great results.   I hope you will enjoy (as I did) making these delicate petite cakes and give me feedback with your experiences.

 

INGREDIENTS

165g Unbleached Flour, plus extra for the pan

125g Castor Sugar

160g Butter, plus extra or the pan

3 Extra-Large Eggs (see note)

1 ½Teaspoons Baking Powder (or 8g)

Zests of 1 Lemon

Pinch of salt

1 Teaspoon Lemon Extract

2 Teaspoons Lemon Poppy Seeds

1\2 Teaspoon Vanilla Extract

METHOD
  1. Preheat oven to 190℃.
  2. Melt butter in a small sauce pan on medium heat. Leave on the side to cool.
  3. In a medium mixing bowl, using a hand whisk, whisk all the eggs until they become light. Then add sugar, and whiskuntil well combined.
  4. Add lemon zests, salt, vanilla and lemon extract, then whisk again just enough to combine everything. Whisk in the melted and cooled butter.
  5. Add flour and baking powder (sieved), whisk vigorously until the batter is well incorporated and smooth.
  6. Add poppy seeds and whisk just enough to see it all over the batter.
  7. Grease a 40cm x 20cm madeleine pan with butter and coat with flour (to ensure that the madeleines don’t stick), discard excess flour.
  8. Scoop 2 tablespoons to each mould on the pan.
  9. Bake in the preheated oven for 10 minutes. This recipe makes about 21 to 22 madeleines.
  10. Enjoy with a cup of tea and don’t forget to share your experience with meJ

 

NOTES:

  1. I bought extra-large eggs at the store, but they look like large eggs. So, I think you can use large eggs if you don’t have extra-large eggs.

 

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