MADELEINES😋
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.
English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.
The appearance of the madeleine is indicative of the increasing use of metal molds in European baking in the 18th century (see alsoCanelés), but the commercial success of the madeleine dates back to the early years of the 19th century. Several mentions of the madeleine are made by culinary writers during the Napoleonic era, in particular in the recipe books of Antonin Carême and by famous gastronomer Grimod de la Reynière.
In Commercy, the production at a large scale of madeleines is said to have begun in the 1760s. It is likely that the cakes were exported to Paris along with the marmalade from Bar-le-duc and the croquantes fromRheims. Batches of madeleines were often marketed in white pinewood boxes from the neighboring Vosges forest.
During the Bourbon Restoration era, the Commercy madeleines were sold in Paris for 30 centimes. Production picked up during the 1840s, and some 20,000 cakes were produced daily. The success of the madeleines of Commercy was further increased by the development of the railway, which gave the producers an easy access to the Parisian market. By the end of the 19th century, the madeleine is considered a staple of the diet of the French bourgeoisie.
Our recipe for today is : MADELEINES !!
The ingredients :
2/3 cup all-purpose flour, plus more for molds
1 teaspoon baking powder
1/4 teaspoon fleur de sel or pinch of fine sea salt
1/3 cup sugar
Finely grated zest of 1 lemon
2 large eggs, room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
2 tablespoons whole milk
Direction:
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
BON appetit!!!
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