BLISSFUL EATS WITH COOK’S ALTELIER: Madeleines

December 5, 2014

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Hello, Bliss readers. We are happy to be back again this week with one of our most treasured French sweets. We love madeleines at The Cook’s Atelier and we offer them to our guests after every cooking class luncheon. They are perfect with a café ou thé and happen to be Luc and Manon Clair’s favorite treat.

They are best eaten the day they are made but can be stored for a few days in an airtight container.

For those of you who might be looking for madeleine tins, you can visit our online shop, The French Larder at The Cook’s Atelier.

madeline

here, here or here

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Madeleines

makes about 24

Ingredients:

130 grams unsalted butter

3 eggs, at room temperature

1 egg yolk

120 grams granulated sugar

pinch of sea salt

175 grams flour, plus extra for dusting

1 teaspoon baking powder

zest of 2 medium oranges

 

for the glaze (optional)

150 grams confectioner’s sugar

2 tablespoons freshly squeezed orange juice

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Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. Be careful not to overheat. Set aside to cool.

 

Using a pastry brush, generously grease the madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set.

 

Using a stand mixer, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes.

 

Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture.

 

Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture.

 

Cover the bowl and place in the refrigerator for at least 1 1/2 hours. Preheat the oven to 425 degrees F.

 

Drop the batter in the middle of each mold until about three-quarters full without spreading it.

 

Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch.

 

To make the glaze, stir together the confectioner’s sugar and the orange juice.

 

Remove the madeleines from the oven and place on a cooling rack. When cool, using a pastry brush, apply the glaze on both sides. Leave on the rack until the glaze has set. Or, as another option, you can simply dust with confectioner’s sugar.

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baby madeline

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We are gearing up for the holidays and have decorated our shop with merriment. We’ll see you in two weeks. But in the meantime, enjoy your festivities.

Warm regards,

Marjorie et Kendall
THE COOK’S ATELIER

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