Citrus Madeleines-Pierre Herme

20 Feb

Hi there… is a gorgeous day amidst the rain we have been getting in Vancouver. The sun is out and my yellow/purple cymbidiums are growing nicely.
I was recently at Thierry’s to soak up some inspiration when his citrus madeleines inspired me to make some again. I flipped through my pastry books and stopped at Herme’s beautiful madeleines. They were gorgeous sight and fluffy looking. I decided to recreate the madeleines

-Beat the eggs and the sugar for 5 minutes until you get volume and the mixture is fluffy. When the beater is lifted you get a nice ribbon. Then add the sifted flour and butter.
-Although not necessary, rest the dough for a few hours preferably overnight to get the nice bump on the belly side
-Butter and flour the madeleine moulds generously or the finished product .

To make the madeleines, I first grated some orange peel. Next I beated the eggs and flour for 5 minutes until double the volume. When the volume has doubled, flour and orange peel was added in. The butter came last. For the molds, I buttered and floured them and then spooned the batter in the molds. Bake at 350F for 8-10 minutes.





Madeleines (Pierre Herme)

100 g all purpose flour ( I used 120 g)
3 g baking powder
100 g unsalted butter
2 1/2 eggs ( I used 3 eggs)
120 g superfine granulated sugar ( I use 80 g and was sufficient)

Results: The madeleines puffed up and had a terrific shape. By adding in the orange peel there was a subtle citrus taste. A keeper of a recipe.


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