Madeleines From Dax
Makes about 18 3-inch cakes or 24 2-inch cakes
Begin 1 day in advance!
2 “large” eggs
Pinch of salt
7 tablespoons superfine sugar
1 ½ teaspoons orange flower water
1 teaspoon pure vanilla extract
5 ½ tablespoons unbleached all-purpose flour
5 ½ tablespoons cake flour
¾ teaspoon baking powder
5 tablespoons clarified butter, melted and cooled
2 tablespoons heavy cream
1 tablespoon softened unsalted butter
1. 1 DAY IN ADVANCE, in a mixing bowl, combine the eggs, salt, and sugar. Beat with a whisk until thick and light. Add the orange flour water and the vanilla extract; whisk to combine.
2. Sift the fours with the baking powder. Gradually stir into the egg-sugar mixture. Do not overbeat. Add the butter and the cream; stir gently until smooth. Cover with plastic wrap and let stand in the refrigerator overnight.
3. THE FOLLOWING DAY, preheat the oven to 425 degrees.
4. Coat the ridged hollows of the Madeleine pan with softened butter using a pastry brush (it is not necessary to dust with flour). Use a teaspoon and a small spatula to barely fill each hollow with batter – about two thirds full. Tap the mold on the table to allow batter to settle (it is not necessary to smooth the surface or fill the bottom of each hollow).
5. Bake on upper middle oven rack for 5 minutes. Lower oven temperature to 325 degrees and bake 7-10 minutes longer.
6. When the madeleines are golden and just turning brown around the edges, remove from oven. Use the tip of a knife at the base of each to turn out onto wire racks to cool. Serve warm and freshly baked with fruit compotes, sorbets, and granitas. Leftover madeleines may be stored in an airtight tin and reheated gently before serving.
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