Freshly and Lovingly Baked on : 14th June 2014
Madeleines are small french tea cakes that I have never once attempted in my over 2 years’ baking journey. While I keep seeing very beautiful creations in recipe books, I never really have desires. I truly like the Madeleines from Martha Steward in the below post. I like how she decorate it with sugar only on the sides. I also like this shape of shells vs the long type. I think its a decoration that I have never seen in others.
I went on a conquest to find such molds but I am not able to find it in Singapore. Its an off and on interest so the process obviously took me a while. Anyhow, the desire to bake hit when I saw this recipe from this cook book by Yamashita Masataka. He has this coconut Gula Melaka Madeleines recipe which seem so delish at this point of time. I adapted it to suit what I have in my pantry. The whole process took me less than an hour so its an easy easy bake today. My usual bake project will at least take me 5 to 6 hours.
I have a concept for this madeleines but I am not able to execute it today due to time contraints and lack of ingredients. So just a simply treat for today. I plan to gift this to the mam in my mom’s life. He has been a pillar to my mom for years!
120 Cake Flour
2g Baking Powder
15g Ground Almond
5g Corn Flour
10g Milk Powder
30g Dessicated Coconut
The wet in a pot
45g Heavy Cream
45g Salted Butter
45g Unsalted Butter
The wet in a big bowl
2 Egg yolks
80g Brown Sugar
Place ‘the wet in a pot” over a small flame. Heat it till the butter melted and the molasses incorporated fully into the butter and honey. Lift it off the heat while you best the eggs.
Beat “the wet in a big bowl” using a whisk at high speed until the ingredients double in volume. Fold in the dry ingredients using a spatula.
Finally, fold in the warm melted butter and all. Do remember to scape the base and sides.
Scoop batter onto madeleines molds. Remember to grease the molds well. Bake it in a preheated oven of 170 degree for 20 minutes.
Once done, remove from molds and let cool!