Madeleines are traditional french spongecakes in the shape of small shells.
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| Jaffa Slides |
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| Mise en Place (French): getting all the ingredients set |
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| Grease & Flour the Madeleine Moulds |
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| Whisk the Eggs& Sugar |
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| Batter into the Moulds |
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| Baking Experiment: poppin' it into the oven for various timings & Coating with dark chocolate |
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| Voila ! |
Bakes ~36 Madeleines
INGREDIENTS
INGREDIENTS
- 1 ½ sticks of unsalted butter, 170g
- 2 tablespoons unsalted butter, softened (for greasing)
- A handful of plain flour (for dusting)
- ¾ cups of self-raising wholemeal flour, 93.75g
- 4 eggs
- A pinch of salt
- 2/3 cups sugar, 150g
- 3 tablespoon of orange zest
- Some dark chocolate (for coating)
METHODS
- Preheat oven to 176°C - for at least 20 minutes.
- Melt 1 ½ sticks (170g) unsalted butter in the microwave or double-boil (over the stove).
- Cool the melted butter completely.
Meanwhile….
- Grease the Madeleine mould with the softened butter.
- Dust plain flour over the mould and ensure that all areas are covered à overturn the mould to remove excess flour.
- In a big bowl, use an electronic-mixer and whisk the egg and salt on high speed for ~3mins until the egg’s volumn increase x3.
- Continue to whisk and slowly pour in the sugar until a thick mixture is obtained, for ~2 mins.
- Pour the flour, zest and cooled butter over the fluffy mixture and fold to combine.
- Spoon batter into moulds, filling it till ¾ full.
- Bake for 12-14 minutes until the edges of the Madeleines are brown.
- Remove & overturn on a wire-rack to unmould immediately & leave to cool.
Now melt the chocolate! In a microwave or..
- Double-boil: get a small pot/pan of water boiling and place the chocolate in a bowl in the water.
- Keep stirring until the chocolate melts.
- Dip each Madeleine into melted chocolate, coating the bottom part and shake off any excess chocolate.
- Place on a baking sheet to let the chocolate set & harden.
VOILA! (from the-land-down-under)
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