Saturday, August 3, 2013

Brown Butter Glazed Madeleines


These French tea cakes are the perfect addition to your daily cup of tea or coffee. I always loved having breakfast at BlĂȘ SucrĂȘ in Paris or grabbing a bag of them before dropping down into the metro for a midday snack. 

They are dainty but satisfying. Lightly crisp on the crust then buttery, moist and airy on the inside. The brown butter glaze just takes it to the next level. I also recommend trying a citrus glaze if you are looking for something a little lighter and brighter. Or go with the classic and just enjoy them sans glaze.

Madeleines
yields 30 tea cakes
butter and flour your scalloped madeleine molds
preheat oven to 430 degrees F/220c with baking stone in the oven (if you don't have a baking stone - like me! - heat up a baking sheet in the oven and use it as a baking stone)

200g (1 cup) granulated sugar
150g (3) eggs
125g (1/2 cup) milk, warm
275 (2 cups plus 1 tbs) flour*, sifted
10g (1 tbsp) baking powder
125g (9.5 tbsps) butter, melted
1/2 lemon zest
2g (1 tsp) vanilla extract

sift flour and baking powder
cream butter and sugar until light in color and fluffy
add the tempered milk, mix to incorporate
add the sifted flour and baking powder, mix to incorporate
while mixing, slowing add in the melted butter, stirring constantly
add the lemon zest and vanilla, mix to combine

cover with plastic and let rest in the fridge for 30 minutes

fill your buttered/floured pans 2/3 of the way
bake on your baking stone (or sheet tray) for 5 minutes at 430f/220c
then turned down your oven to 390f/200c and finish baking until lightly golden brown and springy (about ten minutes)
unmold immediately and let cool on a cooling rack

glaze
200g (1 cup) powdered sugar
70g (5 tbs) browned butter
pinch of salt

whisk to combine
dip your cooled madeleines hump side down and let cool

you can adjust the thickness of your glaze by addding more sugar to thicken it or more butter to thin it out

*I suggest using unbleached and unbromated (if you can find it) flour in all recipes


 Bon Apetit!


1 comment:

  1. These look beautiful and delicious. How you so great!?

    ReplyDelete