Hello!!
Today I will put a biscuit recipe that is much appreciated here at home!
MADELEINES OR BEAR PAWS This recipe makes 12 Paws.
Ingredients:
80 grams sugar
Zest of 1 lemon or 1 orange
2 large eggs
1 pinch salt
90 grams Flour
100 grams butter (melted)
Powdered sugar for dusting
Preparation:
Put the Sugar in the TMX - 15 sec / Level 9
Add the lemon or orange peel skin added - 15 sec - Level 9
Now the eggs and salt to - Butterfly / 4 min / stage 4
Add flour-12 sec / level 3
Add the melted butter, - 10 sec / step 2
The dough should rest for some time in the refrigerator so the Madeleines rise beautiful and fluffy! So they will get the characteristic elevation in the centre!! When in in hurry I leave the mass a minimum of half and hour in the fridge - but no doubt as longer you leave it there better!! Once I left it from one day to the other and I must say the were marvellous!
Any cupcake form serve perfectly - they simply can not be filled completely!
Grease the Madeleine Form and fill with the Dough.
Bake at 180š for 10-15 minutes until golden brown but be careful because all ovens are different - Donīt let them be dry!!!!
Let cool slightly and remove from the form.
In the end you may sprinkle with powdered sugar
Regards
isi
This recipe makes 12 madeleines, Isi has doubled the recipe to get 2 trays as shown. - JD ModeratorMembers' commentsJD - I made them with plain flour plus 1/4 tsp baking powder and they turned out just like isi's although my dough didn't look as runny as hers, I just dolloped a tablespoonful in the middle of the mould and it found it's way to the edges during baking. Had the little bump on the top too so was very happy with them.
Mine were perfect. I only rested them in the fridge for 1/2 hour then froze most of them so that we wouldn't eat them all the first day as I wanted to be able to pull some out when we had visitors. Did just that yesterday and they were as good as the day they were baked.
Made these last night using the zest of an orange as I remembered how nice they were and my tray has only been used once.
I used SR flour this time and again rested for 30 minutes before baking - not in the fridge because it was cold enough in the kitchen.
These are really nice, the darker ones weren't as dark as they appear and are now all in the freezer (apart from the obvious missing madeleine). I'll dust them with icing sugar before serving.
winosandfoodies - I made these this week and was disappointed as they were quite heavy. I made the mixture the night before and left it in the fridge overnight. I have made Madeleines before using a Susan Loomis recipe from her book Tarte Tatin with a lighter result.
stacelee - Try dipping them in chocolate, just the tips. YUM. They look great also if you dip them in dark then in light chocolate. There is a lovely cookbook called We Love Madeleines that is available as a Kindle book...it has some great recipes in it.
ES - I thought I had the correct tin too, but when I pulled it out of the cupboard, I realised it was just a patty tin with Madeleine like stripes in the bottom. I didn't let that put me off though and made a batch. The kids don't care that they are not quite the right shape and are hoeing in to them. They were very easy to make and I'm sure that I'll be making them again.
snappy - I can't believe these don't get more notice, the recipe is so easy and turns out perfect each time! Classic Isi! People are always so impressed when I bring these but they are actually easier than cupcakes and they don't need to be iced!
I love this recipe, I always make a double quantity as they go so quickly. They are perfect for morning teas or school cake stalls and are such a great alternative to cupcakes - love not having to ice them! It's a foolproof recipe and worth buying a Madeline tin for - I now have four because of this recipe.
Cookie's tin is not a non-stick tin so this advice was offered by Trudy.
Cookie, try this next time you make them. Melt some butter and paint the pans. Then leave the butter to go solid before you put the mixture on top. I was told this by a friend who had been to a cooking school in France and it works every time for me.
Wonder - I made a single batch of these and left for about 5 hours in the fridge before cooking after dinner. I sprinkled with sugar and served with cut up strawberries. I didn't get a photo and didn't eat any myself but they were all gone in about 5 minutes so guessing they tasted good. The recipe was very easy to make and being able to make in advance makes them easy to bake fresh if you know you have visitors coming. Think I will try to fill them with lemon butter next time.
