Incredibly airy madeleines with crispy edge. |
My patience has paid
off at last. Reluctant to part with big bucks for a madeleine tray from Totts,
I waited for months until Daiso came in with their new shipment of madeleine
pans. At $2 for a made-in-Japan pan good for making 5 madeleines, it was well
worth the wait.
I first knew of the
French heritage of these tiny bites from Marcel Proust's memory of the
madeleines in 'Swann's Way'. I
remembered my mum making the nonya equivalent in a cast iron pan and baking
over charcoal fire in the passage way outside our one-room flat. It was
nostalgia all over again and I could almost go back to the 'good old days' as
the fragrance of plump madeleines came
wafting from the kitchen.
Verdict : The
madeleines , humps and all, were incredibly airy with crispy edges when eaten
fresh that I could not believe they came
right out of my oven. I consider it a personal best and hope it was not
beginner's luck. Needless to say, madeleines
are here to stay in this household from henceforth and I might just try
to dazzle my friends with these at the next gathering.
Slightly adapted from
joyofbaking(dot)com
How can I cool the madeleines and not end up with crease marks ? Any ideas ? |
Makes 25 madeleines.
Ingredients :
113 grams unsalted
butter, melted
130 grams all-purpose
flour
1/2 teaspoon baking
powder
1/8
teaspoon salt
3 large
eggs, at room temperature
90 grams granulated
sugar( 110 g if you prefer it sweeter )
1 teaspoon lemon zest
Method :
Melt butter and leave
to cool. Add lemon. Stir.
Mix flour, baking
powder, salt in a bowl. Whisk to combine.
Beat eggs and sugar at
medium-high speed until volume triples, about 6 minutes.
Sift dry ingredients
over eggs, in 3 batches, folding in the flour with every batch.
Scoop a spoonful of
batter and mix with the melted butter. In 3 batches, pour butter mix into the
mixing bowl, folding in with every batch.
Chill for an hour or
more, to firm up batter.
Preheat oven to 190C
Grease madeleine pans
and dust with flour. Shake off excess flour.
Scoop batter into pan,
2/3 full for every madeleine.
Bake at 9-10 minutes
until edges are slightly scorched but the center is pale and the
the hump is springy
when pressed.
Invert the pan and tap
out the madeleines. Cool well before storing.
Keeps for 2-3 days
without chilling.
Lovely! I want to try! But I also want to eat yours, haha. Thanks for the daiso tip - very helpful.
ReplyDeleteLuan, do try. Batter keeps well in the fridge and considering the short baking time, it's good as impromptu snacks.
ReplyDeleteDaiso's madeleine pan must be wildly popular. The last time I checked, stocks was down to just 1 pan !
Sorry, I just chanced upon ur site, and I am really tempted to try out ur recipe :) But may I know which daiso you bought ur pan from?
ReplyDeleteHi Cindy,
ReplyDeleteI bought them from IMM Daiso. Let me know how your madeleines turn out. Happy baking!
Everything looks amazingly yummy..thanks for posting.click hear for
ReplyDeleteFood and recipe books .