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Madeleines for National Baking Week

October 21, 2011

For national baking week, with thanks to Victoria who lent me the madeleine pan

My Madeleines

Honey & Vanilla Madeleines

adapted from Michael Vanheste’s Recipe

for Radio 4’s “Cook the perfect” podcast

60g (2 oz) lightly salted butter
1 medium egg
50 g (1.5 oz) vanilla caster sugar ( I took out 1 teaspoon and put a teaspoon of honey in)
30g (1 oz) plain flour
20g (1/2 oz) ground almonds

Preheat the oven to 190 degrees (fan assisted). Gas mark 5.
Cook the butter slowly until it has melted, turned a golden colour and gives off a nutty scent, hence the name “beurre noisette”. Remove from the heat and allow to cool slightly.
In a metal bowl, whisk the egg with the vanilla sugar and honey until the mixture has become light and airy  (Apparently you should be able to briefly leave a figure of eight with the balloon whisk on the surface of the mixture)
Sift the flour and ground almonds into the bowl and gently fold into the egg mixture.
Gently stir the beurre noisette through the mixture.
Leave to rest for about an hour if you have the time, this will allow the gluten in the flour to relax, ensuring the cakes are light.
Spoon the batter into the madeleine moulds filling them 3/4 full.
Bake in the preheated oven for 8-10 minutes  (or 5-8 if you are making the small size like mine) or until golden brown and springy to the touch.
Leave to cool in the mould for a while until cool enough to handle and then turn out onto a wire rack.

Once cooled, store in an airtight container…or have just one with a cup-of-tea-and-a-sit-down…and then just another one….

Vive les madeleines!
Vive les madeleines!

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