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Mini Madeleine

Mini Madeleine

I always thought that Madeleine was just another sponge cake in a shell shape.  It didn’t look appealing or interesting for me. Until one fine day my friend asked me to go to a Saturday cooking class with her. Initially I was not so eager to go because the course is not cheap. But, since I have promised to her that I would go, I registered for the class anyway.

One of the recipe that we tried last week was Madeleine. To be precise, it was orange madeleine. Out of the three recipes that we tried that day (chocolate fondant, madeleine, and pistachio souffle), it was the orange madeleine that caught my tummy :D…The madeline was crispy on the skin, fragrant and so soft in the middle. The orange zest really takes it to another level. This recipe really is a keeper.

So today, I decided to make it again. Right after I went back from the office, I went to the nearest Phoon Huat to find the madeleine pan but unfortunately they run out of it. So I bought this ‘Kueh Bangkit’  ( local malay cake – i guess :D) pan that looks like a small round shell to replace the traditional madeleine pan.

And guess what?  The pan works perfectly. In fact, since it produces a smaller size of the cake, it makes the madeleine even more bite size than its original version.

Note: I also made a small cake out of this recipe and it tastes great :). I bet it would be even better with classic vanilla butter cream frosting on top.

Orange Madeleine (makes around 25 small shell madeleine).


Things you need:

  • 70 gr Sugar
  • 10 gr Glucose
  • 75 gr Eggs (2 small eggs)
  • 75 gr Flour
  • 2 gr Baking Powder
  • 75 gr Clarified Butter (see below on how to make it)
  • Zest of 1 orange

Things you need to do:

Make the clarified butter. Take around 100 gr of unsalted butter, put it on the pan. Heat the pan over low heat. Once the butter starts simmering, you will see thick foamy layer on top of the butter. Skim off the foam from the butter. After all the foam are gone, take out from the heat and put 75 gr of the clarified butter aside.

Prepare the madeleine pan. Brush the pan generously with the left over clarified butter. Flip the pan upside down (over your kitchen basin) to take out the excess butter, tap the bottom pan a bit while you doing it. Sprinkle the pan with flour, again flip the pan upside down and tap the bottom of the pan to take out the excess flour. This step is important because if you dont do it right, you will end up with patchy madeleine (white patches from the excess flour and butter – that looks like a paste).

Make the Madeleine. Whisk the egg and the sugar till thick and foamy (ribbon consistency). Mix in the glucose – keep whisking in slow speed until it is fully mixed.  Stop the mixer. Sift in the dry ingredients, whisk (by hand) well. Pour in the clarified butter and orange zest, mix well.

Heat the oven to 180 C. Put the mixture in a piping bag and pipe it into the pan (fill about 3/4 of the pan). Bake for about 15 mins . To check whether the madeleine is cooked, you can press the madeleine, if it springs back then the madeleine is done.

Take them out from the pan and serve immediately.


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