Shelf 61 g9nt lsl

Extract from Paris Picnic Club • By Shaheen Peerbhai and Jennie Levitt • Published by Sterling

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$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

Paris Picnic Club
You can use this honey madeleine recipe as a vehicle for many, many flavors. We are currently fixated on tonka beans. These are dark, wrinkled seeds from Cumaru trees that grow in South America. The beans can be grated, much like nutmeg, and lend complex vanilla, sour cherry, and licorice flavors to recipes. And because the flavor is so strong, you only need to use a third of a bean in this recipe to perfume your madeleines. Instead of tonka, you can use vanilla, citrus zest, or almond extract.

PREP TIME 15 minutes COOK TIME 20 minutes MAKES 12 large or 24 mini madeleines

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© 2018 Shaheen Peerbhai / Sterling · Reproduced with permission. · Paris Picnic Club by Shaheen Peerbhai and Jennie Levitt, published by Sterling (£19.99). Photography by Jennie Levitt.
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  • Step 1

    Place the madeleine pan in the fridge.

  • Step 2

    Brown the butter in a heavy-bottomed saucepan over low heat. At first the butter will melt, then sizzle, and once all the moisture is evaporated, the milk solids in the butter will begin to caramelize, turning light golden.

  • Step 3

    You will need to keep stirring the butter to check the color at the bottom of the pan, because on the surface, the butter will still look light and intensely foamy.

  • Step 4

    Remove from the burner or it will continue to brown in the residual heat. For this recipe, use both the butter and the browned bits. If the milk solids turn black, simply strain the butter—and you can still use it.

  • Step 5

    Measure ⅓ cup + 1 tablespoon (90g) of browned butter for the recipe.

  • Step 6

    Pour the warm browned butter into a bowl. Add the honey and grated tonka bean and stir to combine.

  • Step 7

    Sift the flour and baking powder together in another bowl.

  • Step 8

    In a third bowl, whisk together the eggs, milk, and sugar.

  • Step 9

    Add the dry ingredients to the egg mixture and fold gently until well combined. Next, stir in the browned
    butter. Mix until just combined. Transfer the mixture to a piping bag and let it chill in the fridge for at least
    2 hours or, ideally, overnight.

  • Step 10

    Preheat the oven to 425°F (210°C). Remove the madeleine pan from the fridge and brush evenly with
    melted butter. Let the butter firm up and dust with flour. Tap off the excess. Pipe the mixture into the pan
    and bake for 7 minutes until the “hump” appears.

  • Step 11

    Lower the oven temperature to 180°C, rotate the pan, and bake the madeleines for another 4 to 6 minutes.

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