Crazy Over Madeleine

To date, dah more than 12 times aku baked madeleine. Why? sebab aku ada OCD rupanya... huhuhu... My obsession with madeleines started bila tengok madeleines k.nur yang sungguh gebu, with humps! Mine? No humps or kalau ada pun, sungguh kecik. The frustration leads to countless madeleine making in the kitchen. Finally, I managed to get it right. Still guna recipe Dorie, but I have perfected the recipe and hubby loves it so much. Sekali makan, habis 3 trays! Adoi!! memang melampau.

 Bila nampak the humps, I felt like crying... 

Recipe Dorie boleh tengok kat sini ye Dorie Greenspan 

1 1/3 cup all-purpose flour minus 20 gram
20 gram almond meal
1 1/2 teaspoon double-acting baking powder
Pinch of salt
1 cup sugar
4"large eggs, at room temperature
2 teaspoons pure vanilla extract
180gram unsalted butter, melted and cooled

finish.

These are the steps that I took to achieve the humps

1. simpan batter overnight

2. cling wrap the batter surface

3. preheat oven at 220 degree celcius without fan. bakar at that temperature. 

4. have fun! :D

French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.

I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!

 The pan that I used. 

Classic Madeleine Cookies

Madeleine has never interest me until aku makan madeleine made by k.nur. I started to fall in love with it! Memang sedap sangat madeleine k.nur. And semua madeleine k.nur ada the hump, characteristic of madeleine cookies. Mine? erm.. a small hump. Takpe la.. At least a hump and hubby loves it so much! I made madeleine last nite and this morning.

In order to get the hump on my madeleines, aku siap tengok videos on youtube! hehe.. punya la beria. Maybe the reason my madeleines hump naik sikit je sebab aku guna baking powder,  not double action baking powder. Takpe, petang ni, aku nak buat lagi. I will make madeleines sampai aku dapat perfect madeleines macam k.nur punya.

 Nampak kan madeleine ni gelembung sikit? That's the hump :)

TRADITIONAL MADELEINES
Adapted from Baking From My Home to Yours 
Makes 12 large or 36 mini cookies

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons; 3 ounces) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting

Whisk together the flour, baking powder and salt and keep close at hand. Working in a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla.

Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into the madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)

Getting ready to bake:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.

Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature. If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.

Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.

Brown Butter Madeleine

Those yg nak bake madeleine should try out this recipe. So far, this is the best for me. Yes, madeleine tak sepatutnya letak any rising agent sebab dia patut naik naturally. But the baking powder does make the madeleine lagi gebu. I love it!

Adapted from foodnetwork
Recipe by Melissa d'Arabian

Ingredients

1/2 cup salted butter
2 eggs
1/3 cup sugar
1 tbs honey
2/3 cup flour
1/2 teaspoon baking powder
1/2 orange, zested

Special equipment: madeleine mold*

Directions
1. Preheat the oven to 400 degrees F.

2. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.

3. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.

4. In a small bowl, sift together the flour, baking powder and mix into liquid ingredients, along with zest, fold just until blended.Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.

*Cook's Note: you may substitute a mini-muffin pan for madeleine molds.Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/brown-butter-madeleines-recipe/index.html?oc=linkback

Lemon Madeleines by David Le Bovitz

Yummy!! The recipe can be found here
I omitted the lemon glaze. ♥

Chocolate Madeleines

Lama sungguh aku peram this recipe. Recipe ni sangat simple dan sedap. Bear in mind, madeleines sedap makan masa panas. Kalau dah simpan overnight, dah tak sedap.

The recipe is from Martha Stewart

Ingredients

• 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons packed dark-brown sugar
• 1 cup cake flour (not self-rising)
• 1/4 cup cocoa powder, preferably Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.