Bouchon Pistachio Madeleines

This was a fantastic week with lovely summer weather. The mercury was hitting the mid 20’s and everyone was basking in it like summer. I had always loved long walks around English Bay and admired the sunsets. Sunset Beach had a lovely addition, an apple tree. It was obvious the apple tree loved its surroundings; little sun kissed red and green apples shone in the blue sky like rubbies and emeralds. Hello Sunshine!!! Just around the corner, there were other exciting additions as well. Sweet, plump, round and juicy cherry tomatoes stunned their neighbours; a visually healthy rhubbarb with dark green leaves. The was clear the landscape around the beach was changing and beautifully I must say. Vancouver was becoming more greener; an initiative started by the mayor. Take take global warming and litter.

With the warm and sunny weather staying, I decided to make some madeleines as a gift. Bouchon madeleines had been on my do list for. To make the madeleines, the ingredients were first measured. Eggs and sugar were whipped to a ribbon stage. Flour, salt, baking powder was then added to the egg mixture. The recipe called for pistachio paste. I chose sicilian pistachio paste. Prized for its colour quality, the sicilian paste was dark green and aromatic. The mixture should be well homogenized when the butter and dark brown sugar was folded in. Spoon the batter into the madeleine moulds and bake at 350F for 8 minutes.

Pistachio Madeleines (adapted from Bouchon)

All purpose flour 57 g
Baking Power 19 g
Kosher salt .5 g (I used table salt)
Eggs 69 g (I used approx. 79 g)
Granulated sugar 46 g
Unsalted butter 55 g
Dark Brown Sugar 8 g (I used muscovado sugar)
Clover Honey 8 g(I used orange blossom honey approx 4 g)
Pistachio Paste 46 g (I used Sicilian Pistachio paste)

Result: It was very good light and fluffy. The pistachio flavour really shone through. Next time, I will insert a raspberry into the madeleine. Happy Madeleine Baking!!!

Light and Fluffy Madeleines

I am bad, as I have been splurging on new toys.  On of those toys were madeleine molds and have wondered how to make them.  To put it quite simply they resembled miniature cakes.  Lazy me, I did not want to make another 8 inch cake this weekend because I am tired and did I say lazy already hehe….thus decided to try my hands at making Laduree’s Madeleines.   I had the madeleine mold already bought several weeks back and made them today.  Prior to making them, I looked a various recipes over the net to see options in flavorings and it seemed as though they were  just as versatile as cupcakes or macarons.

I first made the batter according to Laduree’s recipe but altered it by adding meyer lemon peels and to add a punch to the flavour I decided to add fresh raspberries.  Once the batter was done, I left the batter overnight.  This morning, I went about spooning the batter onto the molds.  A tip suggested by Laduree, butter and flour the molds first for easier removal.   I then baked the little cakes at 390F for approx 10 mins each and they looked spectacular once ready.  True to its words, the batter did take on the ridging of the molds and I was pleased with the results.

They were quite pillowy and light.  Another tip, was when you combine the sugar, lemon zest and eggs beat the mixture until it is light at frothy.  In this process air is incorporated.  Once the batter of sugar, zest and egg was light and foamy, add the honey and only then gently fold in the sifted flour and baking powder.  Lastly add the melted butter.

Madeleines

2 lemons unwaxed and zested ( I used meyer lemons)

3/4 cup + 1 tbsp or 160 g. sugar

1 1/2 cups + 1 tbsp or 175 g cake flour

2 tsp or 10 g baking powder

12 1/2 tbsp or 180 g butter

4 eggs

1 2/3 tsp or 35 g honey (I used acacia honey can be found at specialty stores)

Result:  The results were good and light.  An option would be that you could dust a bit of icing sugar to create contrast but plain was good as well.  Best eaten warm.  If not eaten on the same day, the madeleines could be stored in an air tight container.  But as with anything, best when fresh.