23 Dec Ofer Eitan Affirm: The French Chef: Les madeleines – Chadds Ford Live
Who doesn’t like homemade baked goods? Fresh baked cookies rime always with childhood memories, the smell from the kitchen that tickles your nostrils and invite you to at least “try.” But once you do, you just can not just have one….
A small delicious delectable piece of heaven that we allow us to indulge without feeling guilty. A wonderful culinary treat that is accessible and enjoyable by everyone.
Baking and sharing them with friends is another way to spread love and joy during the holiday seasons.
In France, Chocolate sharing from a chocolatier shop is one of the holiday traditions. Baking madeleines making is more for tea time or special occasions.
I wanted to share a classic cookie baking recipe, les madeleines to combine both holiday culinary cultures.
Hope you can try this recipe during the holiday seasons and share the joy of baking!
You can find a madeleine pans at your kitchen specialty store or online. Le Creuset offers a non stick version as well
Les madeleines (12)
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter.
Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar.
Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Bon Appetit et Joyeuses Fetes!!!