really random posts about food, eating well and healthy, my life, chocolates and dramas!

316: Vanilla Beans Madeleines

After many months (or a year or so) of hiatus, I decided to bake some madeleines! And this time round, I have the prized vanilla pod lying in the refrigerator. So off I went baking this batch of vanilla beans madeleines.

I must say it’s almost there. The taste is almost there. I haven’t tasted many madeleines in my whole lifetime and it would be so lovely to fly to France one day to try their famed madeleines. But well that can wait. So the best I’ve tried so far are the ones from Delifrance. And this batch of madeleines has the lovely fragrance of the vanilla beans! It’s buttery and oh-so-lovely with a cup of Earl Grey tea.

Not forgetting the lovely lovely hump of the madeleine.

I got this recipe from here, who in turn got the recipe from one of my favourite local baking blogs. Replaced the 1/2 tsp vanilla bean paste with the beans from 1 vanilla pod (sliced lengthwise).

French Madeleines
(Recipe from Bossacafez, matcha powder omitted)

    160g butter, melted and cooled to room temperature
    120g cake flour
    130g caster sugar
    4.5g (about 1 heaped tbs) double acting baking powder
    3 eggs, at room temperature
    1/2 tsp vanilla bean paste
    icing sugar, for dusting (optional)

Preheat oven to 200d Celsius.

Grease madeleine mold with butter, dust with flour and tap out the excess. Freeze the madeleine mold before baking.

Sift together cake flour and baking powder. In a separate bowl, whisk together sugar and eggs until pale and fluffy. Add vanilla. Mix well.

Fold flour mixture into egg mixture followed by melted butter. Scrape down the sides of the mixing bowl with a rubber spatula to make sure that the butter is mixed in, leaving no oily residue on the sides.

Cover bowl with cling film and refrigerate it for at least 3 hours or overnight.

When ready, pour batter into mold using a pouring cup/jug. You may also use a spoon to fill the mold although a jug is a little less fussy. Fill the mold to fill 2/3 or 3/4 of the shell-shaped fill. Do not spread the batter out in the molds once poured in.

Bake in preheated oven for 10-13 mins, until puffed and golden around the edges.


P.S.: Meanwhile, I’ll continue searching for the metal madeleine pan/mould I desire. I don’t like that the silicon moulds doesn’t brown the bottom of the madeleine.


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