#37 Madeleines

This dessert is special to me in a sense, but only because of its name. Madeleines are delicious when you’re having a nice cup of coffee, sitting outside enjoying the day. Part of me was challenged from within to make these again because my last attempt, about 5 years ago, did not turn out well. First off, it was a different recipe and I must say I do like this new one much better. After I made them the first time, I instantly tried one after it came out of the oven, like any normal person would do. They tasted odd…just plain not very good. I ended up throwing out one of the pans of the Madeleines and continued baking the rest of the batter hoping it would be different. I put them in a container and then had one the next day…delicious! I dont know what it was but fresh out of the oven they really were not very good.

This time was very different. I had one right out of the oven and it was just as delicious as it was the next morning dipped in my coffee. Madeleines are little French tea cakes that have a sponge cake feel to them. They really do taste best when you are drinking tea or coffee, but of course these could be enjoyed on their own.

The recipe says to butter and then flour the Madeleine pans

I also did two pans in sugar

The pans buttered with sugar turned out with a little bit of a crystalized shell which was nice to compliment the soft spongey inside. I think for future Madeleine baking I will do sugar instead of flour. The sugar also ads another level of flavor, where as the ones coated with flour had a bit of a dull taste when you first bit into it.

Careful to not fill them up too much!

My unevenly heated mini me cookies

 

My oven has been having some issues with unevenly heating so I tried using the Convection setting, but I really dont think that did anything for me. If anything it just made them cook faster but they still came out unevenly golden. Anyone have any suggestions?

hi

So delicious

These are the best served with coffee

You can also try dipping them in chocolate. Just melt some chocolate and dip them on in!

 

 

The two Madelines

This is definitely something I would make a batch of and then put into little bags and give to my friends and co workers. Even if you’re not a big dessert person, its just something to munch on with your coffee in the morning. If you don’t have a Madeleine pan, which most people probably don’t, you can pick one up from any cooking store or Bed Bath and Beyond (bring a 20% off coupon and its only about $10).

On a completely different note, I love listening to music while I bake. If you walk in on me in the kitchen, 9 times out of 10 I will be dancing around while whisking and singing to myself. I thought I would share what I was listening to while I baked these Madeleines. On this bake day, I was listening to Little Dragon’s new album Ritual Union. Check it out here and let me know what you think!

Madeleines

From Bon Appetit Magazine

Printer Friendly Version

Ingredients:

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

Pinch of salt

1 cup all purpose flour

10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

Directions:

Preheat oven to 375°F. Generously butter and flour pan for madeleines (found at Bed Bath and Beyond). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and the edges are light brown, about 8 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

Dust cookies with powdered sugar.

Enjoy!

Madeline

#35 Tiramisu

I love Italian food. All of the garlic, herbes, olive oil….ahh its just so good. Not only is the “real” food amazing, but the desserts are to die for as well. Whenever I go out to an Italian restaurant I always look for two things on the menu: bruschetta and tiramisu. I have attempted Tiramisu once before, except it wasn’t a traditional Tiramisu…It was more like a frozen Tiramisu and I may have gone over board with the rum. Lets just say one bite burned your esophagus on the way down.

This time, I made sure I found a great recipe and didn’t over do it on the alcohol, especially since I was bringing it into my coworkers at the Aquarium right before playing with a bunch of 3-5 year olds.

I think since I had such a random mishap with the last time I made Tiramisu, I assumed that it was hard to make for some reason. Wrong, very wrong. One of the easiest things to whip up and be done with AND one of the best parts is you don’t need to use the oven. Thats a serious +1 in my book because it has been way too hot in my kitchen to be wanting to stay in there for long periods of time unless its 530 AM or 10 PM.

Two layers of cookies in a small square dish

I knew I wanted to take some of the Tiramisu to different places so I made two into small square dishes, and then the last one was in a glass loaf pan. The two small ones had two layers of cookies in-between all of the lovely cream and mascarpone and the loaf pan had three layers of cookies.

Still working on my chocolate curls. They're a little pathetic.

For the recipe, I combined Giada’s recipe with another one I found because the thought of eating 6 egg yolks without being cooked at all messed with my head a little bit. Finding ladyfingers can be confusing for some people because your first reaction would be to go check the cookie isle. With most grocery stores that I have found them at, they’re usually in the bakery section or over by the produce near the raspberries and strawberries because they know people are using these cookies with fresh fruits.

Another side note: when spooning the rum/espresso mixture on to the lady fingers try not to over-soak them because that will lead to a runny and mushy Tiramisu.

Tiramisu Recipe

Ingredients:

  • 6 egg yolks
  • 1 1/4 cups white sugar
  • 1 1/4 cups mascarpone cheese
  • 1 3/4 cups heavy whipping cream
  • 2 (12 ounce) packages ladyfingers
  • 1 cup espresso, cooled
  • 2 tbs dark rum
Directions:
  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Combine the espresso and rum in a bowl. Brush or lightly spoon espresso mixture on lady fingers. Spoon the cream filling over the lady fingers. Repeat ladyfingers, espresso mixture and filling layers. Garnish with cocoa and chocolate curls. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
    Refrigerate several hours or overnight.
I hope you give this a try!
Madeline