Tuesday, 18 February 2014

Madeleines by Michel Roux Jr

Proust famously had his madeleines, which brought back unbidden memories of times past.  For me, they are a sweet reminder of family holidays in France, when great bags of madeleines would find their way into the shopping, and then disappear very promptly in the car afterwards.  I've always wanted to make these, and my sister-in-law kindly gave me a 12 cup madeleine tin for Christmas with its special little scallops.    They are so easy to make!  If you don't have a special tin, just use a standard 12 cup bun tin (you will have to use it twice).   This is Michel Roux Jr's recipe (courtesy of BBC Food), so you know it's the real deal.   The recipe made 24 little madeleines, so you have to use the tin twice - make sure you clean it well, as otherwise you get burned bits of mixture on the next batch.

Madeleines
Madeleines

2 free range eggs
3oz/100g  caster sugar
3oz/100g  sieved plain flour
¾ tsp baking powder
juice and zest of 1 lemon
3oz/100g  butter melted, then cooled slightly

extra butter and flour for the Madeleine tin
(icing sugar to dust)
1 12 cup Madeleine tin

Brush the scallops in the tray with melted butter, then shake some flour into each one and bang out the loose flour.

Whisk the eggs and sugar together in a bowl until they are frothy.  Lightly whisk in the rest of the ingredients.  Leave to stand for 20 minutes. 

Heat the oven to 200 deg C.   Pour the mixture into the tins (I found a good dessertspoon was more accurate).  Bake for 8 minutes or so until the mixture has risen in the middle and is cooked through.   Watch them, as they will cook faster on the underside owing to the butter, so they are quick to burn, especially at the small edges.

Tip out onto a wire rack and leave for a few minutes to cool (turn them over quickly as otherwise the rack will make an imprint).  I dusted mine with icing sugar.   Michel says they are best eaten within an hour of cooking, so go for it! 







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