Madeleine

We've finally gotten a Madeleine mould!! And of course I'm going to make us some of these delicate French pâtisserie. Madeleine is essentially small little sponge cakes made with a génoise cake batter. Although the traditional version includes finely grounded nuts, I prefer this variation I've tasted at Carousel's buffet @ Royal Plaza on Scotts. I'm definitely sure this isn't their recipe. Haha.. but this is as close as I can get and boy, it tastes soooo good. The cakes remained soft when I had them for breakfast the next day, goes really well with coffee. Yums!! ^_^

Madeleine (makes 24 regular size)

 130g     All Purpose Flour, sifted

     4g     Baking Powder  

    Pinch of Salt

     3       Large Eggs 

   85g     Brown Sugar

   80g     Maple Syrup

    1 drop of Coffee Emulco

     4g     Vanilla Extract

120g     Butter, unsalted, melted
*updated, I've made minor adjustments to my recipe*

Additional

  20g     Butter, unsalted, melted

1. Whisk the Flour, Baking Powder and salt to combine and reserved.

2. Melt Butter and let cool.

3. Using a whisk attachment, whisk Eggs and Sugar until it has doubled/tripled in volume and has reached the ribbon stage. Add the Vanilla Extract, Coffee Emulco, Maple Syrup and whisk to combine.

4. Fold 1/3 of the flour mixture into the egg mixture to lighten the batter then fold in the remaining flour mixture. 

5. Do the same for the melted butter. Whisk 1/4 of the batter into the melted butter to lighten it, then gently fold the melted butter into the batter. Cover and refrigerate for at least 2 hours or up till overnight.

Preheat oven to 190º C
6. Brush the Madeleine mould with melted butter, dust with flour and tap out the excess.

7. Fill the mould with heaped tablespoonfuls of batter (updated, I find piping them in easier), leaving the centre "humped". Bake for 10-13 minutes until the edges are golden brown and the center springs back when lightly pressed. Take care not to over bake them or they will dry out very fast.

8. Remove from oven and release the cakes from the mould. You can try to bang them out although I prefer to pry them out using a cake tester or skewer. Go along the edges and the cakes will pop out.

9. Dust with icing sugar when serving. If not serving immediately, store in an airtight container at room temperature up to 3 days. Or up to 1 month if frozen. 

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