Recipes

Recipe

Amazing Slow Cooker Orange Chicken

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mad edit

Daniel Boulud’s Mini Madeleines

Here is the recipe for Daniel Boulud’s Mini Madeleines from the article I posted (see Stories section – What is your ‘Madeleine de Proust’?).

I am not a food photographer by any stretch but the accompanying photo is a recent batch I made. 

Makes me smile just looking at them 🙂

Ingredients

  • ¾ cup (90g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 2 large eggs

  • ⅓ cup (66g) granulated sugar

  • 1 Tbsp light brown sugar

  • 1 Tbsp honey

  • 2 tsp finely grated lemon or orange zest

  • 6 Tbsp. (84g) warm melted unsalted butter

Method

Step 1

Whisk ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a small bowl.

Step 2

Whisk 2 large eggs, ⅓ cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Step 3

Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).

Step 4

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.

Step 5

Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm