i’m back people! Exam results was released a couple of days back & luckily, i cleared all my modules! Phew!! (Spending too much time in the kitchen is definitely not the best thing) hehe 😀
Baked this little babies last night and people are already asking for the recipes on instagram, so there you go!
i’ve been searching for a new variety of madeleine recipe for the longest time and chanced upon this which i thought would be interesting. This method is somewhat different from the regular where we add beat the eggs and sugar till ribbon stage, followed by adding in the melted butter. it doesn’t require the need for melted method, instead, all we have to do is to squish the butter thru our fingers and beat it into the batter. it definitely produced a thicker batter as compared to my previous madeleines and a much more distinct humps than the others i have done.
This flavor is absolutely stunning. The marriage of the lemon sugar with valrhona cocoa powder really complements each other. As seldom as i’m amazed by baked goods, this left me craving one after another. i was literally munching off the plate as i was photographing which also explains the not so nice photos as i was too busy eating.
(adapted from “Chocolate Desserts by Pierre Herme” by Pierre Herme)
Yields 18 Regular size madeleines
- 70 g all-purpose flour
- 3 1/2 tbsp Dutch-processed cocoa powder (i used Valrhona)
- 1/2 tsp double-acting baking powder
- 90 g sugar
- pinch of salt
- grated zest of 1/4 lemon (i used 1/2 Mayer lemons)
- 2 large eggs (at room temperature)
- 100 g unsalted butter (at room temperature)
1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.
2. Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking (i put my batter into a piping bag). The overnight rest helps the cookies develop their characteristic bump on their backs; if you don’t have time for an overnight rest, try to give the batter at least an hour in the refrigerator. (i rest my batter for a min of 8 hours, but if you are in a hurry, a couple of hours will do)
3. When you are ready to bake the cookies, center a rack in the oven and preheat the oven to 170C. Butter madeleine pan
4. Divide the batter evenly among the madeleine molds. Place the pan in the oven & bake the cookies for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the cookies onto a work surface – you may have to rap the madeleine pan against the counter to release the cookies – then transfer them to a rack to cool to room temperature.
Check out those pretty humps! Humps to madeleines are akin feets to macarons! it’s amazing how french desserts always have all these little details that drives people crazy when they don’t achieve it. i would definitely suggest resting your batter before baking. It needs to be cold!
i totally have to emphasize that this recipe is a die for! YOU SHOULD TOTALLY TRY IT! No kidding.
When you are done with this post, head to the kitchen and get this done! i’m sure you will not regret it!
Happy Baking people! 😀