I still haven't managed to make the sponge cake I said that I would in the last post but I did finally make madeleines. I went to Paris in 2005 and one of the items I brought back was a madeleine tin. In all those intervening years I have never used that tin! But I have now. Twice!
I used Rick Stein's recipe but checked another recipe after I made the first batch and they didn't come out quite as I expected. Rick Stein suggests that you put the batter in the fridge for 15 minutes before baking. In Paris Sweets, they suggest that you wait a minimum of 3 hours and that you can keep the batter for up to two days. My second batch worked much better than the first so I would suggest waiting.
I had to go to Paris for my tin because at the time they weren't sold in the UK. However, you can now get them at Lakeland for only £7.95. Certainly less expensive than a trip to Paris, though perhaps not as interesting!
Today I promise to make one of the sponges and report back tomorrow!
Showing posts with label madeleines. Show all posts
Showing posts with label madeleines. Show all posts
Wednesday, 7 July 2010
Saturday, 2 May 2009
The lemon tart and madeleines
This afternoon, I finally got around to baking the lemon tart I gave the recipe for a while back. It was simple to make and wonderful to eat! I had intended making madeleines as well but I didn't like the recipe in the Paris Sweets book so I've found one from Rick Stein's French Odyssey.
3 medium eggs
100 g caster sugar
Finely grated zest of 1 lemon
100 g plain flour (all purpose), sifted, plus extra for dusting
1 teaspoon (t) baking powder
100 g butter, melted, plus extra for greasing the tins
1. Brush 2 x 12 madeleine moulds with melted butter and set aside for a few minutes till the butter has set. Then dust with four, tapping out the excess.
2. Pre-heat the oven to 190 C.
3. Put the eggs and sugar into a large bowl and whisk with a hand-held electric mixer for 3 minutes until thick and moussey.
4. Whisk in the lemon zest.
5. Sift the plain flour and baking powder together, and gently fold in, followed by the melted butter and the honey.
6. Place the batter in the fridge and leave for 15 minutes to thicken slightly.
7. Fill each of the moulds three-quarters full with the mixture and bake for 10 minutes until puffed up and golden.
8. Leave to cool, then carefully remove from the tins.
3 medium eggs
100 g caster sugar
Finely grated zest of 1 lemon
100 g plain flour (all purpose), sifted, plus extra for dusting
1 teaspoon (t) baking powder
100 g butter, melted, plus extra for greasing the tins
1. Brush 2 x 12 madeleine moulds with melted butter and set aside for a few minutes till the butter has set. Then dust with four, tapping out the excess.
2. Pre-heat the oven to 190 C.
3. Put the eggs and sugar into a large bowl and whisk with a hand-held electric mixer for 3 minutes until thick and moussey.
4. Whisk in the lemon zest.
5. Sift the plain flour and baking powder together, and gently fold in, followed by the melted butter and the honey.
6. Place the batter in the fridge and leave for 15 minutes to thicken slightly.
7. Fill each of the moulds three-quarters full with the mixture and bake for 10 minutes until puffed up and golden.
8. Leave to cool, then carefully remove from the tins.
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