Wednesday, March 14, 2012

Madeleines, Meyers Lemon Flavor and......

Madeleines -- from my baking class a couple days ago. My cooking class is a participation class. I don't just show them ... they get to do it as I tell them how, so I can enjoy a cup of tea and watch them work ;-). But of course I get my hands in there and we work together. I do all the photography, but they really enjoy doing the styling (not my forté).

Madeleines (with berries*)

Makes about 15 Madeleines
2 large eggs
1/2 cup (100 g) sugar
5 tablespoons (75 g) unsalted butter, melted and cooled slightly
3/4 cup (100 g) all-purpose flour, sifted
1 teaspoon baking powder
grated zest of 1/2 lemon
1/2 teaspoon pure vanilla extract

 In a large mixing bowl or the bowl of an electric mixer, whisk or beat the egg and sugar until frothy. Add the cooled melted butter, blending well. With whisk, or mixer on low speed, add the flour, baking powder, lemon zest and vanilla until blended.
Cover the bowl with a towel and set aside at room temperature to rest for 1 hour, or 30 minutes in the refrigerator.

Preheat the oven to 375º F (190º C).
Butter and flour the Madeleine molds. Whisk the batter for a moment to remix, and spoon the batter lightly into the molds, filling the batter three quarters full. Add berries if using.*

Bake until the cakes are risen and golden, about 10-12 minutes.
As soon as the Madeleines are done, carefully remove them from the pans onto a wire rack to cool.

*Note: We used Meyer lemon and also made fresh blueberry and  raspberry Madeleines by putting 2-3 berries in the batter of each Madeleine before baking. Serve with sprinkled powdered sugar or dip 1/3 Madeleine into melted chocolate and let cool/set. That's how everyone in the class really liked it.

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