Madeleines (cont.)
A tea-time treat in the French manner
Chocolatier March 1995
Text by Mary Goodbody, Recipes by Judith Sutton

Brown Sugar-Pecan Madeleines

8 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

1. In a small heavy saucepan, heat the butter over medium heat just until
very light golden brown and fragrant, about 5 minutes. Remove from the
heat and let cool until tepid.
2. In a small bowl, using a wire whisk, stir together the flour, baking
powder and salt until well blended.
3. In a large bowl, using a hand-held electric mixer beat the eggs and sugar
at medium-high speed until the mixture has tripled in volume and forms a
thick ribbon when the beaters are lifted. Lower the speed to medium and
beat in the vanilla extract.
4. Using a large rubber spatula, fold the flour mixture into the beaten eggs
in 3 additions. Fold in the cooled melted butter in 3 additions, then fold in
the pecans. Cover and refrigerate for 30 minutes, until slightly firm.
5. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Generously butter two 12-mold madeleine pans. Dust the
molds with flour and tap out the excess.
6. Drop a generous tablespoonful of the batter into the center of each
prepared mold, leaving the batter mounded in the center. (This will result
in the typical "humped" appearance of the madeleines.)
7. Bake the madeleines for 12 to 15 minutes, until the edges are golden
brown and the centers spring back when lightly touched; switch the
positions of the pans halfway through the baking time for even baking.
8. Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth
sides up, to wire racks to cool. The madeleines can be stored in an airtight
container at room temperature for 2 to 3 days or frozen, well wrapped,
for up to 1 month.

Lemon-Poppy Seed Madeleines

8 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon finely minced lemon zest
1/2 teaspoon pure lemon extract
1 tablespoon poppy seeds

1. In a small heavy saucepan, heat the butter over medium heat just until
very light golden brown and fragrant, about 5 minutes. Remove from the
heat and let cool until tepid.
2. In a small bowl, using a wire whisk, stir together the flour, baking
powder and salt until well blended.
3. In a large bowl, using a hand-held electric mixer, beat the eggs and sugar
at medium-high speed until the mixture has tripled in volume and forms a
thick ribbon when the beaters are lifted. Lower the speed to medium and
beat in the lemon zest and extract.
4. Using a large rubber spatula, fold the flour mixture into the beaten eggs
in 3 additions. Fold in the cooled melted butter in 3 additions, then fold in
the poppy seeds. Cover and refrigerate for 30 minutes, until slightly firm.
5. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Generously butter two 12-mold madeleine pans. Dust the
molds with flour and tap out the excess.
6. Drop a generous tablespoonful of the batter into the center of each
prepared mold, leaving the batter mounded in the center. (This will result
in the typical "humped" appearance of the madeleines.)
7. Bake the madeleines for 12 to 15 minutes, until the edges are golden
brown and the centers spring back when lightly touched; switch the
positions of the pans halfway through the baking time for even baking.
8. Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth
sides up, to wire racks to cool. The madeleines can be stored in an airtight
container at room temperature for 2 to 3 days or frozen, well wrapped,
for up to 1 month.

Chocolate-Dipped Orange Madeleines

8 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon finely minced orange zest
5 tablespoons bittersweet chocolate, coarsely chopped

1. In a small heavy saucepan, heat the butter over medium heat just until
very light golden brown and fragrant, about 5 minutes. Remove from the
heat and let cool until tepid.
2. In a small bowl, using a wire whisk, stir together the flour, baking
powder and salt until well blended.
3. In a large bowl, using a hand-held electric mixer beat the eggs and sugar
at medium-high speed until the mixture has tripled in volume and forms a
thick ribbon when the beaters are lifted. Lower the speed to medium and
beat in the orange juice and zest.
4. Using a large rubber spatula, fold the flour mixture into the beaten eggs
in 3 additions. Fold in the cooled melted butter in 3 additions, then fold in
the poppy seeds. Cover and refrigerate for 30 minutes, until slightly firm.
5. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess.
6. Drop a generous tablespoonful of the batter into the center of each
prepared mold, leaving the batter mounded in the center. (This will result
in the typical "humped" appearance of the madeleines.)
7. Bake the madeleines for 12 to 15 minutes, until the edges are golden
brown and the centers spring back when lightly touched; switch the
positions of the pans halfway through the baking time for even baking.
8. Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth
sides up, to wire racks to cool.
9. Line 2 baking sheets with waxed paper and set a wire cooling rack on
each pan. Place coarsely chopped chocolate in the top of a double boiler
over hot, not simmering, water. Melt the chocolate, stirring until smooth. (Chocolate that has been overheated may scorch, lose flavor and turn
coarse and grainy.  Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need
only be stirred frequently during melting.)
10. Dip a madeleine into the melted chocolate, coating the bottom third of
the madeleine. (Tilt the container of chocolate as necessary to make
coating easier.) Shake off the excess chocolate, and place the dipped madeleine on a cooling rack. Repeat with the remaining madeleines. Let
sit at room temperature for 1 hour, or until the chocolate is set. The madeleines can be stored, between layers of waxed paper, in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped,
for up to 1 month.
 

Madeleines, Part 1
 

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