Welcome to the companion recipe to today's episode of Ingredient Function Friday! Our topic for today is baking powder. This recipe uses 4g or 1 teaspoon of baking powder. Please check out the episode. Click on the video tab, above, to view.
This is a master recipe for a classic madeleine. I got this idea from one of my Craftsy students who asked if I had a madeleine recipe that could be customized. Here it is. Thanks so much for the great idea.
I love master recipes and one day I would love to write a baking book full of them.
Back to our madeleiens...the flavor profile can be changed to almost anything but chocolate.
The reason for that - it’s best to use a recipe that starts out using chocolate and cocoa. Chocolate is an additional fat and cocoa is a drying agent so it is not like you can just take out some ingredients, add chocolate and cocoa and everything will be ok.
It’s a good lesson in adapting recipes, ingredients that do not change the chemistry of the batter are ok to add. But those that do - need a little more work.
Note: There are two mixing methods for madeleines, creaming method and ribbon method. This is a master recipe for the ribbon method.
Once you learn the technique you can be as creative if you want. If you have questions about creating great flavors, please don't hesitate to ask. Shoot me an email at BakingwithColette@gmail.com
Also, the first baker to post a photo of their finished madeleines will win a mini madeleine pan!!!!!
Happy Baking! Colette
Flavor ideas: lemon, lime, orange, rose water, almond, hazelnut, pecan, blueberry, cranberry and orange.
Master Recipe: Madeleines
Equipment: Stand mixer fitted with whisk attachment or hand held mixer fitted with whisk or standard beaters, sauce pan for browning butter, spatula, medium sized bowl, strainer, half sheet tray for supporting the madeleine pan.
Yield: 12 madeleines - large mold or 24 mini madeleines
- 142g butter, browned, and strained into the medium sized bowl and set aside.
- 2 large eggs
- 99g sugar
- I teaspoon vanilla bean paste or vanilla extract
- 28g honey
- 160g all purpose flour
- 4g, (1 teaspoon) baking powder
- 1g, (1/4 teaspoon) salt
Melted butter and extra flour for preparing pan. Brush the madeleine pan, with melted butter and then sprinkle with flour and tap out the excess. You could use pan spray but the melted butter and flour will taste much better and provide a better relaease.
- Combine the eggs, sugar and honey in the mixer bowl. Start on medium speed and mix for 1 minute until the ingredients are combined. Then turn off mixer and scrape down the mixer bowl. Increase speed to high and beat for 6-8 minutes until it is pale yellow and thick and holds a 3 second ribbon when the batter falls off the end of the whisk. Only 3 seconds - no longer then that.
2. Sift together the flour, baking powder and salt, set aside.
3. Take about 6 ounces of egg mixture and mix it into the cooled, strained butter. (this lightens the texture of the butter.)
4. Fold the flour mixture into the remaining egg mixture and mix until the flour disappears.
1. Fold in the lightened butter mixture.
5. Pipe into prepared madeleine pan, just to the top of the pan, do not over fill.
6. Chill for 1 hour in the refrigerator. This helps them get a nice hump.
7. While the batter is chilling, preheat the oven to 375 degrees, 350 convection.
8. Place chilled madeleine pan on half sheet pan before placing in the oven.
9. Check the madeleines at 15 minutes. They will probably take a few minutes longer. We are looking for them to be light golden brown.
10. Let madeleines cool for 8-10 minutes in the pan before un molding.
11. Garnish with powdered sugar before serving.