Wednesday, April 25, 2012

Madeleine! (French cake)

Yap!Yap! Some of you might be weird to hear the name, same as me. Madeleine basically a shell shaped- soft cake. It taste sweet, but you can reduce the sugar amount a bit. I saw this many recipe in youtube then found the title "Hospitality-Madeleine recipe".. I see the video and he make the easiest and simple one than the other.

Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine. Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. (
So an easy cake recipe with incredible history, make me fell to make this cake.

1/2 cup sugar
1 egg (use about 80 g egg- Indonesian: telur ayam negri/ omega)
3 oz. unsalted -room temperature-butter (85 grams)
1/2 cup all purpose-flour (shifted) and someto spread on the pan
1/2 tsp vanilla extract

How to make:
1. Put sugar in the mixer bowl

2. Crack the egg inside the bowl then shimmer with hand whisker above the boiling water (this method often called: au ban marie), until hot (about 30 seconds)--> DON'T STOP whisking or it will become scrambled egg >_<. This process is to make the madeleine puff.
3. Then put the bowl in the mixer (use hand mixer if you don't have a stand mixer), and use the whisk shape utensil. Mix it until at least double in volume do this as long as it needs


4. Put in the butter and mix in high speed until soft for a few seconds

5. Add the flour and mix it on low speed for a few seconds then increase to medium speed

6. Add the vanilla extract and mix it on low speed

7. Spray the madeleine pan in the cavity evenly, with the butter/ spraying oil for baked if you use non stick or sticky pan then spread evenly the flour and flip the pan so the excess flour removed. Just skip this part if you have silicone pan like me.

8. I use big madeleine pan, so I use 1 scoop dough and no need to flattened it because it will melt in the oven

9. Bake for 12 minutes at 350 degree Fahrenheit (175 degree Celcius)
10. Wait until cool then remove madeleines from the pan. Enjoy!

No comments:

Post a Comment