Coming down in the wee hours to a cold room, still not able to open your eyes is something I do look forward to. Smelling coffee beans and brewing a cup of hot coffee hot coffee is refreshing. My neighbor aunt calls to say that there’s a package outside, and that I should pick it up before I leave to pick up the boys. It’s so sweet. A friend just stops by to drop a big bowl of fresh fruits from her garden. Now that can’t be beaten.
The small things make a huge difference. An unexpected action is just a reminder that sometimes the small things do matter.
Cooking is like that right? The small things make a huge difference.
A madeleine is a small yet sweet treat which makes many happy. I do make them, but not as often as I should. The little one’s growing fondness for madelienes has definitely made me bring out the pan a bit too often. He loves the basic beautiful madeliene. I can’t say the same for my teen and I, as we enjoy some added bold flavors.
After I baked, I waited for the little one’s verdict. He came, looked, took a bite and didn’t stop until I removed the plate and boxed it up. A success, I should say. The citrus notes, delightful texture, and richness are all pleasures that explode in your mouth.
It is the small little flavors that make this one extra special. Hope you get to try it. Have a beautiful weekend, my friends.
- 1 cup All Purpose flour
- 3 eggs at room temperature
- ½ cup unsalted butter
- 2 tbsp packed brown sugar
- ½ cup granulated white sugar
- ½ tsp vanilla extract
- 2 tbsp orange zest
- ½ tsp baking powder
- ½ tsp saffron strands
- ¼ tsp salt
- Heat oven to 375 degrees.
- Use a little bit melted butter to butter the madeleine pan and dust with flour (use a brush, so every part of every groove is covered), invert and tap out any excess flour.
- Melt the butter and keep aside.
- Sift the flour, baking powder and salt and keep aside.
- Crush the saffron strands to a powdered texture and add it to the flour mixture.
- Place eggs, granulated sugar and brown sugar in stand mixer bowl with a whisk attachment. Beat until the mixture is pale and thick, it could take anywhere from 4-8 minutes. Turn off mixer add in vanilla extract and orange zest.
- Add 3 tbsp of flour mixture to the warm melted butter and mix well. This way the the flour helps the butter to be incorporated well into the egg mixture later on.
- Gently fold in little flour mixture at a time and the butter- flour mixture into the beaten egg and sugar alternatively. Use a rubber spatula to incorporate it fully without deflating the egg mixture.
- Refrigerate the batter for at east 2-3 hours. This ensures a rise in the middle of the madeleine.
- Use a small ice ream scoop or a tbsp measure to fill a tbsp of batter in the middle of the madeleine pan. DO NOT over fill the pan.
- Bake at 375 degrees F for 9-12 minutes, or until edges are golden brown. Mine baked for 9 minutes exact. Remove from oven and un-mold. Cool on a wire rack.
- You could drizzle it with some white chocolate, milk chocolate, butter scotch and top with some crushed nuts.
Adding a bit of flour to the butter helps in the process of mixing it well in the egg mixture.
Refrigerating the batter helps with the little mound in the madelines and gives a good texture.
The batter can be refrigerated overnight too.
Do not over bake, it will get dry.
Disclaimer: Thank you to Z Gallerie for sponsoring this post. All opinions expressed are purely my own.