Baking Classics
The Technique
Lemon-Vanilla Madeleines
Madeleines are irresistible little French cakes that are baked in a shell shaped pan. They are one of the most recognizable items that can be found in fine bakeshops. Madeleines are best when served warm however I’ve never seen anyone turn one away if that isn’t the case. They should be eaten the same day prepared for the best texture & flavor. There is a misconception that madeleines are difficult to make but it’s simply not the case. One of the most common mistakes made is not taking the proper care to prepare the pans. It’s imperative not to take any shortcuts in order to make a good, quality batch. You will need to melt butter & use a pastry brush to complete the task so give the cooking spray a rest. It’s a step that will take a few extra minutes but it will prove to be well worth your time & effort. Learn how to handcraft these lovely cakes in your own kitchen.
Lemon-Vanilla Madeleines
makes 1 dozen
These little shell shaped cakes bake flat as the leavening has been omitted. Expect more of a dense, pound cake-type of texture for a lovely southern variation on a French classic.
1 1/2 Tbsp melted butter, cooled
All purpose flour
1/2 cup all purpose flour
1/2 cup sugar
A pinch of kosher salt
1/4 cup melted butter, cooled
1 egg, at room temperature & lightly beaten
1 Tbsp fresh lemon juice
2 tsp pure vanilla extract
Powdered sugar
Preheat the oven to 350 degrees. Brush the cavities of a 12 portion metal madeleine pan with 1 1/2 Tbsp melted butter. Repeat this process 2 to 3 times or until all of the butter has been used. Sprinkle a little flour in each cavity & dust the pan throughly. Invert the pan, tapping it lightly to remove any flour that does not stick. Set aside. Whisk together the flour, the sugar & the salt in a medium bowl. Blend together the remaining 1/4 cup melted butter, the egg, the lemon juice & the vanilla in a small bowl using a fork until combined. Fold the butter mixture into the flour mixture just until a paste forms that holds a ribbon when stirred. Portion the batter into each cavity of the prepared madeleine pan using a small spring release scoop filling approximately half full. Use a small palate knife to even out the batter.
Bake on the center rack in the oven 16 to 20 minutes or until the center of each cake is set. Remove the pan & let stand 2 to 3 minutes. Gently loosen & remove the cakes from the pan using a small palate knife. Place them on a wire rack. Dust the cakes with powdered sugar before serving. Serve warm or at room temperature.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Lemon-Vanilla Madeleines
Lemon-Vanilla Madeleines can be prepared in traditional stainless steel pans or non-stick pans. Follow the manufactures instructions when using non-stick pans for the best results. The bake time may vary slightly so adjust accordingly.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Preparing pans properly before filling & baking can ultimately determine success or failure of a recipe. It is one of the most crucial steps so always take your time & do not rush through the process. Madeleine pans are known to have many crevasses so it’s important to diligently coat them with butter & flour to ensure the little cakes easily release once baked. A good pastry brush will prove to be invaluable for this step. Brush them with butter, then brush them again. And again. Preheat the oven to 350 degrees. Brush the cavities of a 12 portion metal madeleine pan with 1 1/2 Tbsp melted butter. Repeat this process 2 to 3 times or until all of the butter has been used.
1a
Sprinkle a little flour in each cavity & dust the pan throughly. Invert the pan, tapping it lightly to remove any flour that does not stick. If prepared properly, you should be able to see the outline of the butter that was brushed into the cavities. Take care of this step first so it will be ready to fill once the batter has been blended.
No. 2
Madeleines are quick to blend & are best when the task is completed by hand. Whisk together the flour, the sugar & the salt in a medium bowl. Blend together the remaining 1/4 cup melted butter, the egg, the lemon juice & the vanilla in a small bowl using a fork until combined.
3a
Fold the butter mixture into the flour mixture. Use a rubber spatula to ring the bowl sides to ensure it’s evenly blended.
3b
The mixture will have a paste-like consistency. It should hold a ribbon once completely blended & when stirred.
No. 4
Portion the batter into each cavity of the prepared madeleine pan using a small spring release scoop filling approximately half full.
4a
Use a small palate knife to even out the batter. As the batter bakes, it will spread & fill into the crevasses of the pan.
No. 5
Many madeleine recipes have a little leavening added to the batter & once baked they dome slightly above the pan surface. Using a traditional pound cake formula will have these little cakes resting level on serving platters. Bake on the center rack in the oven 16 to 20 minutes or until the center of each cake is set. Remove the pan & let stand 2 to 3 minutes. Gently loosen & remove the cakes from the pan using a small palate knife.
No. 6
Place the cakes on a wire rack. Dust them with powdered sugar before serving. Madeleines are best when offered the same day they are prepared & many like to enjoy them warm. If entertaining, they can be baked an hour before guests arrive & presented at room temperature. They make a wonderful accompaniment to silver coffee service.
The Tune
“Buttons & Bows” Dinah Shore
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