Madeleine is shell-shaped sponge cake that's eaten as cookies. (I love this cake-cookie concept serving dual purposes!)
I am always drawn Madeleine whenever I discover it in a shop.
Maybe it's because of its shape --- a shell with a humpy side .... peculiar and cute!! ^^
In terms of taste, I like that firmness in Madeleine that enhances the substantial feeling of biting and chewing, which creates a complete different experience that eating a saffron cake that tastes light as cotton candy.
One day I was thinking: Why don't I make Madeleine myself? If I can make it then I don't have to wait till I get time to go buy at the only bakery I know that sells tasty Madeleine (or at least the kinds I like ^^;).
Plus it saves money! And I can make flavors that aren't sold at that bakery.
So I decided to invest in a Madeleine Pan and begin my experiments~
*My Madeleine Pan has 12 molds
I had compared so many online Madeleine recipes and sort out a formula to work with.
I tried to make a healthier version (as always) by reducing the amount of egg, butter, and sugar in the recipe... for instance most of people use 2 eggs to make a dozen Madeleines, I used 3 eggs for 2 dozen Madeleine or so.)
So my recipe renders Madeleines that are a little bit drier and more crumbly than the store-bought ones... but I still can't get enough of them.... my Madeleines are richer in taste!! (I always intensify the flavour!)
Lemon and Honey Madeleine
Yield: 16 or so Madelines
1.5 eggs (I beat 3 eggs in a bowl then poured out half of it for each of Lemon and green tea batter.)
a little less than 1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
3/4 cup whole wheat pastry flour, sifted
1/2 tsp of baking powder - optional
zest of 1 Lemon
1 tsp. fresh lemon juice
1 tbsp. honey
5 tbsp. melted butter (I microwaved it for 20s.)
*Plus more butter and flour for pan/ mold preperation
*The following (1-4) procedure is mostly copied from Willams-Sonoma Recipe.
1. In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla extract, lemon juice, and honey.
2. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.
3. Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.
4. Cover the bowl and refrigerate for at least 2 hour. (Better to chill it overnight to get the best humpy bumpy result)
When ready to bake:
1. Preheat the oven to 425'F/ 215'C.
2. Butter the mold with pastry brush (I just wrapped some plastic wrap round my fingers then smear melted butter onto the mold). Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap out the excess flour.
3. Scoop some batter in each mold till you fill it by 3/4's depth. (I got some batter left for second batch since my madeleine pan only has 12 molds)
4. Once the pan's been set in the oven, lower the temperature to 350'F/180'C. (Here, according to Pierre Herme, we could insert a wooden spoon in the oven to keep it slightly open...but I didn't do it..maybe next time~)
5. Bake the madeleines until the tops spring back when lightly touched, about 10 minutes.
6. Unmold the madleines to let cool immediately after baking.
Green Tea Madeleine:
Yield: 14 or so pieces
1.5 eggs (I beat 3 eggs in a bowl then poured out half of it for each of Lemon and green tea batter.)
a little less than 1/3 cup granulated sugar
1/4 tsp. salt
3/4 cup whole wheat pastry flour, sifted
1/2 tsp of baking powder - optional
1 tbsp green tea powder
1/2 tbsp. honey
5 tbsp. melted butter (I microwaved it for 20s.)
Next time I will try adding at least 1/2 tbsp water because my green tea batter was a bit too dry, and didn't melt evenly in the molds during baking.
*Plus more butter and flour for pan/ mold preperation
Please refer to lemon sections above for procedures of making green tea madeleine because it's basically the same way. Just sift the flour and green tea powder together.
I only took pictures of a few Green Tea Madeleines because they didn't look as nice the Lemon ones (for they were too dry to melt evenly)...
I especially love the green tea madeleines because I put lotsa green tea powder so the flavor of tea was strong and I simply loved it!! ^^
*My madeleine didn't have much of a hump to it.....I wonder if it was because I didn't chill it in the fridge overnight... next time I'll make chocolate ones and I will strive to attain that characteristic bump on the back of madeleine!! LOL...
I am always drawn Madeleine whenever I discover it in a shop.
Maybe it's because of its shape --- a shell with a humpy side .... peculiar and cute!! ^^
In terms of taste, I like that firmness in Madeleine that enhances the substantial feeling of biting and chewing, which creates a complete different experience that eating a saffron cake that tastes light as cotton candy.
One day I was thinking: Why don't I make Madeleine myself? If I can make it then I don't have to wait till I get time to go buy at the only bakery I know that sells tasty Madeleine (or at least the kinds I like ^^;).
Plus it saves money! And I can make flavors that aren't sold at that bakery.
So I decided to invest in a Madeleine Pan and begin my experiments~
*My Madeleine Pan has 12 molds
I had compared so many online Madeleine recipes and sort out a formula to work with.
I tried to make a healthier version (as always) by reducing the amount of egg, butter, and sugar in the recipe... for instance most of people use 2 eggs to make a dozen Madeleines, I used 3 eggs for 2 dozen Madeleine or so.)
So my recipe renders Madeleines that are a little bit drier and more crumbly than the store-bought ones... but I still can't get enough of them.... my Madeleines are richer in taste!! (I always intensify the flavour!)
Lemon and Honey Madeleine
Yield: 16 or so Madelines
1.5 eggs (I beat 3 eggs in a bowl then poured out half of it for each of Lemon and green tea batter.)
a little less than 1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
3/4 cup whole wheat pastry flour, sifted
1/2 tsp of baking powder - optional
zest of 1 Lemon
1 tsp. fresh lemon juice
1 tbsp. honey
5 tbsp. melted butter (I microwaved it for 20s.)
*Plus more butter and flour for pan/ mold preperation
*The following (1-4) procedure is mostly copied from Willams-Sonoma Recipe.
1. In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla extract, lemon juice, and honey.
2. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.
3. Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.
4. Cover the bowl and refrigerate for at least 2 hour. (Better to chill it overnight to get the best humpy bumpy result)
When ready to bake:
1. Preheat the oven to 425'F/ 215'C.
2. Butter the mold with pastry brush (I just wrapped some plastic wrap round my fingers then smear melted butter onto the mold). Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap out the excess flour.
3. Scoop some batter in each mold till you fill it by 3/4's depth. (I got some batter left for second batch since my madeleine pan only has 12 molds)
4. Once the pan's been set in the oven, lower the temperature to 350'F/180'C. (Here, according to Pierre Herme, we could insert a wooden spoon in the oven to keep it slightly open...but I didn't do it..maybe next time~)
5. Bake the madeleines until the tops spring back when lightly touched, about 10 minutes.
6. Unmold the madleines to let cool immediately after baking.
Green Tea Madeleine:
Yield: 14 or so pieces
1.5 eggs (I beat 3 eggs in a bowl then poured out half of it for each of Lemon and green tea batter.)
a little less than 1/3 cup granulated sugar
1/4 tsp. salt
3/4 cup whole wheat pastry flour, sifted
1/2 tsp of baking powder - optional
1 tbsp green tea powder
1/2 tbsp. honey
5 tbsp. melted butter (I microwaved it for 20s.)
Next time I will try adding at least 1/2 tbsp water because my green tea batter was a bit too dry, and didn't melt evenly in the molds during baking.
*Plus more butter and flour for pan/ mold preperation
Please refer to lemon sections above for procedures of making green tea madeleine because it's basically the same way. Just sift the flour and green tea powder together.
I only took pictures of a few Green Tea Madeleines because they didn't look as nice the Lemon ones (for they were too dry to melt evenly)...
I especially love the green tea madeleines because I put lotsa green tea powder so the flavor of tea was strong and I simply loved it!! ^^
*My madeleine didn't have much of a hump to it.....I wonder if it was because I didn't chill it in the fridge overnight... next time I'll make chocolate ones and I will strive to attain that characteristic bump on the back of madeleine!! LOL...
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happy new year!