Madeleines II Recipes

There is something about Madeleines that I love. Is it a cake or a cookie? For me I think is a little bit of both. Carlos just loves these Madeleine as it’s crispy on the outside, soft and tender on the inside. Its best enjoyed when it’s freshly out of the oven. They can be stored for a day or two but will lose that just cooked crisp outside if you store it longer.

Ingredients:

1 stick or 1/2 cup butter
1 cup of flour
1 tsp of baking powder
1 pinch of salt
2 eggs
3/4 cup of sugar
1 tsp of orange zest
1 tsp of essence vanilla
2 tbsp of dark cocoa powder + 2 tbsp of water (make into paste)

1. Melt butter in a small saucepan. Remove and let it cool down.
2. Sift flour, salt and baking powder. Beat sugar and eggs until it triple the volume. Add in vanilla and orange zest.
3. Lower the mixer speed and slowly add in the flour, a little at a time until its well mix. Fold in the melted butter. Set the batter to rest in the fridge for half an hour.
4. Pre-heat oven to 325 degree F. Brush madeleines pan generously with melted butter or spray it with non-stick spray.
5. Remove about 1/2 of the cake mixture and mix it with the cocoa paste. Mix well. Fill the pan with batter. Half plain and half with the chocolate batter.
6. Bake for 12-15 min or until the edges are golden brown and center spring back when lightly touched
7. Remove the pan from oven and remove the madeleines, and then leave them to cool on wire racks.

Similar recipe : Madeleines