Anyone else? I am so giraffed out. :)
It’s been awhile since I made some Madeleines. I came across this recipe from renowned chef Daniel Boulud and thought I’d give it a try. Julia Child’s recipe was always my go-to (Check them out in this post along with some exotic rosewater ones.) The basics of the two recipes are pretty similar, but the ingredient ratios in Mr. Boulud’s Madeleines made for richer, buttery ones. I loved the hint of honey, too.
Daniel Boulud’s Madeleines
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
2 large eggs
⅓ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons unsalted butter, melted, warm
Special Equipment: one 12-cake Madeleine pan
1. Whisk baking powder, salt, and flour in a small bowl.
2. Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth.
3. Whisk dry ingredients into egg mixture until just incorporated, then whisk in melted butter until smooth.
4. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
5. Preheat oven to 400°F. Lightly coat Madeleine pan with nonstick vegetable oil spray and dust with flour, tapping out excess.
6. Pipe batter into each mold, filling two-thirds full (there might be a little batter left over).
7. Bake Madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 8−10 minutes.
8. Use a butter knife to gently ease Madeleines out of pan. Dust with confectioners’ sugar and serve warm.
Note: Batter can be made 1 day ahead. Keep chilled.
Recipe from Daniel Boulud
I’m sure Paris-based duo Declaire would enjoy some Madeleines to go along with their sweet electro-pop.
Check out Declaire on Facebook where you can keep tuned on where to buy their music.