Double Espresso Madeleines

Another book, name "We Love Madeleines" which I wanted to buy but is quite pricey so I put it back into the shelf. I was wondering if the library has the book so I went and search in the website and I found it. I'm so happy and went straight to the library after work to borrow the book.

The book contain all about madeleines recipes which I had been looking for. I choose the double expresso as recently I bought a small bottle of coffee powder. Actually the coffee powder was meant to bake cookies. =p

The madeleines texture is spongy and the coffee smell is so fragrant. You can taste the coffee in every bite. Remember do not use the 3 in 1 coffee powder, it does not work. Must use the pure coffee bean powder.

I didn't manage to bake a high hump madeleines, rather disappointed. The first batch is totally flat with no hump at all and the second batch is slightly better with a little hump (as show above). I wish I can bake a batch of high and tall hump madeleines. I suppose it has to do with the oven temperature.

Recipe source from a book: http://www.amazon.com/We-Love-Madeleines-Miss-Madeleine/dp/1452102902

Ingredients:
- 30gm plain flour *more for dusting the pan
- 30g almond meal
- 3/4 tsp baking powder
- 2 tbsp ground coffee beans
- 2 pinches of sea salt
- 2 grinds of black pepper (I omitted)
- 2 large eggs, at room temperature
- 100gm castor sugar
- 55gm unsalted butter, melted and cooled *plus more for greasing the pan

Methods:

1. In a bowl, sift together the flour, almond meal and baking powder. Add the ground coffee, sea salt, and pepper and whisk until blended.
2. In a medium bowl, with a electric hand mixer, beat the eggs and sugar on medium speed until well blended, about 8 min. Increase the speed to medium-high and continue beating until the mixture has doubled in volume, 4 to 5 min. 
3. Using a rubber spatula, gently fold in the flour mixture, in three additions until just incorporated.
4. Add the butter and mix gently until blended.
5. Preheat to 190°C, grease a nonstick madeleine pan with melted butter and dust with flour, tapping out any excess. Set aside. 
6. Spoon or pipe the batter into the prepared pan, filling each mold three-quarters full.
7. Bake until the madeleines are puffed up and slightly browned, about 10 to 12 min. 
8. Place a clean, smooth cotton kitchen towel on a work surface. When the madeleines are done, tap the pan gently and turn them out onto the towel. Let cool, scalloped-side up for a few min. 
9. Let the pan cool and wipe clean. Continue for the rest of the batter. 

Chocolate Madeleines

After hesitation for a period of time, I decided to make up my mind and buy a better quality madeleines mould from Phoon Huat. Before that the mould I used is bought from Daiso, it produced the same seashell shape out but the mould will turn rusty easily. So I thought of buying a better mould which can last longer. Although is much pricey compare the one at Daiso but I still prefer the better one. =p

During the Christmas week, I have been receiving lots of chocolate and sweet blessing from my lovely colleagues. I'm a chocolate lover but I didn't eat much and I gave some of the chocolate to one of my friend who have a sweet tooth, she love eating chocolate, sweets, potatoes chips etc...

Although after receiving lots of chocolate but I still craving some dessert that are require chocolate. The madeleines mould has been sitting in my kitchen waiting for me to use as I bought it nearly one month and yet even unwrap the packaging. So I decided to make some chocolate chip madeleines.

I like the combination of the mini crunch chocolate chip with the fluffy sponge. Taste and texture is good but I didn't manage to get a big hump on the back of the madeleines. I follow the step like refrigerate the batter for 1 hour and bake at 200°C. But Saaaad! I want to give it a try again on other flavour.

Ingredient:

• 60gm plain flour
• 8gm cocoa powder
• 2gm baking powder
• 1 egg
• 50gm castor sugar
• 20ml milk
• 65gm unsalted butter (melted)
• 30gm mini chocolate chip

Method:

1. In a clean bowl, using the hand whisk and beat the egg, sugar and milk together.
2. Add in the sift plain flour, cocoa powder and baking powder and mix. 
3. Add in the melted butter in two batch into the batter and mix well.
4. Add in all the chocolate chip and mix well. 
5. Place the batter in the fridge for 1 hours before baking. 
6. Preheat the oven to 200°C.
7. Prepare a madeleine mould by brushing with the melted butter. Get in there and make sure you reach all the ridges. Dust with flour and invert the pan, tapping out any excess flour.
8. Pour the batter into a piping bag and pipe each mould two-thirds to three quarters full.
9. Bake the madeleines in the preheated oven for about 8 to 10 minutes or until risen and the tops spring back when touched.
10. Leave to cool for several minutes before turning out on to a wire rack and allowing to become completely cool. 

Lemon Madeleines

I was so lucky to found this Madeleines mould at Daiso but sadly i only bought one. I should have buy 2 and I would not find it again at Daiso even i went to different outlet to source for it. One mould can only make 5 madeleines and end up i take up alot of time baking one batch after another.

I use the recipe from Home Bake, Eric Lanlard book where i bought at Popular. And yesterday i bought another 2 more book from MPH because i purchase the voucher at Groupon.  

I would said this is a quick and simple recipe, when the first time i saw this recipe and it remind me of the Nyonya Kueh Bolu. They are slightly different in ingredients. Medeleines taste more rich and dense. As for the Kueh Bolu taste more fluffy and dry. My mom and niece doesn't like the medeleines i make because they said the lemon taste very strong. Opps.. next time i will make other flavour. But hey my elder sister said is delicious.. 

 

Ingredient:

• 90gm unsalted butter plus 2 tbsp melted unsalted butter for greasing
• 90gm plain flour, plus extra for dusting
• 2 tsp clear honey
• 40gm icing sugar, plus extra for dusting
• 1 tsp baking powder
• 2 eggs
• 1 large lemon grated zest

Method:

• Preheat the oven to 180C (fan 160C) / 350F.
• Prepare a madeleine mould by brushing with the melted butter. Get in there and make sure you reach all the ridges. Dust with flour and invert the pan, tapping out any excess flour.
• Melt the butter and the honey together in a small saucepan, and leave to cool.
• Sift the flour, icing sugar and baking powder together into a large bowl.
• Stir in the cooled butter and honey mixture. Add the eggs and stir in, taking care not to over-mix. Fold in the lemon zest.
• Pour the batter into a piping bag and pipe each mould two-thirds to three quarters full.
• Bake the madeleines in the preheated oven for about 10 minutes or until risen and golden.
• Leave to cool for serveral minutes before turning out on to a wire rack and allowing to become completely cool.