I am actually very laggy with my blog posts :/
This is gonna be the MOST up to date post on my cooking/baking escapades
Recently, I bought a Madeleine pan from Amazon using my swagbacks. I always wanted to bake Madeleine but procrastinated because I wanted to find a good opportunity to get the pan.Finally, there’s a price drop on the Madeleine pan… Mini Madeleine pan though… so I thought… HOW CUTE!!! and I bought it after the 3rd thought ( not even 2nd thought) hahaha… I actually c0-baked the original version of Lemon Madeleine at Jo’s place BUT i didn’t have the pictures :/ decided to try baking them with a variation – adding Chocolate! what can go wrong with chocolate right?? 😀
Anyhow.. the signature Madeleine have distinct HUMPS ( like camels) and HUMPS are supposed to be more distinct after refrigerating the batter over night. I followed the recipe and left my batter in the fridge overnight ( about 24 hrs) – think I could have neglected it too much… there were humps BUT not exactly very humpy
BTW, the most difficult part about baking Madeleine are not only ensuring there’s a HUMP BUT it’s kinda time consuming to put the batter into the mould :O That took up alot of my time… and the worst part was… I bought the MINI pan!!! which makes it even more tedious!!! OMG!! I will so buy the normal size Madeleine pan when there’s a sale
Overall, I was disappointed that the Madeleine didn’t look too humpy BUT it was certainly HARMLESS (pun on ‘humpless’) I took comfort that my Madeleine taste good..I will try again ~~
Chocolate & Lemon Madeleines Recipe
(Taken from ThelittleTeochew via Chocolate Desserts by Pierre Hermé, written by Dorie Greenspan)
*Makes 30 mini cookies.
– 1/2 cup + 1 tbsp (70 g) all-purpose flour
– 3 1/2 tbsp Dutch-processed cocoa powder, preferably Valrhona
– 1/2 tsp double-acting baking powder
– 1/3 cup + 2 tbsp (90 g) sugar
– pinch of salt
– grated zest of 1/4 lemon
– 2 large eggs (at room temperature)
– 6 1/2 tbsp (100 g) unsalted butter (at room temperature)
1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.
2. Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking. The overnight rest helps the cookies develop their characteristic bump on their backs; if you don’t have time for an overnight rest, try to give the batter at least an hour in the refrigerator.
3. When you are ready to bake the cookies, center a rack in the oven and preheat the oven to 425F (220C). Butter a 12-mold madeleine pan, than dust the molds with flour, tapping out the excess.
Note: I buttered but did not flour … even though it is highly recommended in the book.
4. Divide the batter evenly among the madeleine molds. Place the pan in the oven, insert wooden spoon in the door to keep it slightly ajar, and immediately turn the oven temperature down to 350F (180C). Bake the cookies for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the cookies onto a work surface – you may have to rap the madeleine pan against the counter to release the cookies – then transfer them to a rack to cool to room temperature.
