Hello Bakers,
Last week, one of my Craftsy students asked me for a Honey Madeleine recipe. I was happy to
come up with one. It took a few tries because honey always contributes a lot more moisture then sugar. My AI, teaching assistant, Shayenne was so patient - each time we had to redo it.
But this final version is delicious. My husband (Chef) thinks I should add honey powder to pump up the honey flavor but for now I think we will stick with this recipe. The honey flavor is there, trust me.
All this led me to think that blog post on honey madeleines would be a great idea.
These have a delicious honey and butter glaze. They are fun to make and really tasty - delicious with
morning coffee or tea.
After all, once you have invested in a madeleine pan, it's nice to have a collection of madeleine recipes.
I offer two recipes for madeleines in my Craftsy class French Miniature Desserts and they are good but I will try to more offer more madeleine recipes on the blog. I know plenty of you have those madeleine pans resting in your cupboards. Let's use them and make some beautiful madeleines.
Maybe even a few savory madeleine recipes....
The thing is, Madeleine pans are rather exclusive, basically the only thing you can make in them are madeleines.
This recipe is nice for this time of year. I always think of early spring in California as a transitional
time for bakers - we are moving out of citrus and the berries are not quite here yet.
(Well they are but they are still expensive)
So honey is a nice flavor to explore this time of year.
A good supermarket clover honey will work fine. But if you have some flavored honeys use them.
Lavender honey could be really interesting in these.
The batter is loose so be careful when you fill your piping bag. Maybe put down a piece of parchment paper to catch drips.
Have fun!
Happy Baking!
Colette
Honey Madeleines (Ribbon Method)
114g ( 4 ounces) Cake Flour
3g Baking Powder
1g Salt
3 Eggs
85g (3 ounces) Sugar
85g (3 ounces) Honey
71g (2.5 ounces)
Melted Butter
Yield 12 Madeleines
Honey Glaze:
57g (2 ounces)Melted
Butter
57g (2 ounces) Honey
Equipment:
Scale
Stand or Hand Held
Mixer
Spatula
Madeleine Pan
Sifter or Strainer
Pastry Brush
Piping Bag
Piping Tip
(optional) Ateco 804 or any plain tip approximately 3/8” in diameter
Pan Preparation:
Pan spray (or
melted butter)
Brush the shells of the madeleine
pans with melted butter or spray with pan spray.
Sift the flour over the pan – be generous, then tap out the excess.
1. Preheat the oven to 375 degrees, 190
Celsius, Gas Mark 5.
2. Sift together cake flour, baking powder and
salt. Set aside.
3. Combine the honey and melted butter in a
medium sized bowl.
4. In a mixer fitted with the whisk attachment
or a hand held mixer, combine the eggs
and sugar. With the mixer at high
speed, beat until the mixture is tripled in volume. This will take 8-10 minutes
of mixing at high speed.
5. Using a spatula fold in 1/3rd of
the egg mixture into the melted butter and honey. Then add this back into the egg mixture, fold gently.
6. Sift the dry ingredients over egg mixture, in two increments.
7. Do not over mix.
8. Put the batter into the piping bag. (it
will be loose)
9. Pipe the batter into the shells – slightly
below the top of the pan.
10.Chill for 20 minutes in the refrigerator.
11.Bake at 375 degrees for 12 minutes.
12.At 12 minutes, test for doneness by
inserting a skewer in the center – it should come out clean.
13. If the madeleines do not test clean,
return them to the oven for 3-4 more minutes.
14. Let cool in the pan for about 5 minutes, then carefully remove the madeleines
and move them to a cooling rack.
Glaze.
1.
Combine
the melted butter and honey.
2.
Brush
on madeleines while still warm.
The madeleines can be piped, wrapped and
frozen for up to one month.
Bake them from the frozen state and
allow additional 10-12 minutes for baking.
The madeleines are best eaten the day
they are made. They will keep well wrapped and frozen, after baking for up to one month.
Thaw at room
temperature for several hours at room temperature.
***Thank you Carol for proofreading this recipe. We need your eagle eye as I type way too fast.
***Thank you Carol for proofreading this recipe. We need your eagle eye as I type way too fast.
