French Tarts Classic Madeleines Madelines Little Fluted Cakes Recipes

CLASSIC FRENCH MADELEINES

Steps:

• Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
• Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
• 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
• Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
• Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
• Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
• Dust with confectioners' sugar and serve warm, with coffee or tea.

FRENCH BUTTER CAKES (MADELEINES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

A PERFECT LITTLE ENGLISH MADELEINE CAKE RECIPE ( LOW CARB & GLUTEN FREE)

Steps:

• Place 1 cup raspberry puree into a small saucepan with 1/2 cup water.
• Gently cook over med-low heat until raspberries start to thicken.
• Strain through a wire mesh strainer into a small bowl.
• Add 1 Tsp of chia seeds (I powdered mine) to the raspberry juice and allow it to cool and set.
• Add sweetener to coconut and set aside in a small bowl.
• Preheat oven to 350F and butter (or grease) pop over molds.
• Whip eggs in a stand mixer (or with a hand mixer) until fluffy and creamy
• Add butter, vanilla, apple cider vinegar and cream to the eggs and blend well.
• Sift coconut flour, almond flour and powdered erythritol in a large bowl.
• Add baking powder, xanthan gum, and salt to the dry ingredients and mix in well.
• Pour wet ingredients into dry and fold gently until blended.
• Fill popover molds (or any baking pan) halfway to the rim.
• Baking for 13-15 minutes or until a toothpick inserted into the center comes out clean.
• Allow cakes to cool in the pan for 5 minutes and then invert and cool on a wire rack.
• Roll cooled cakes in raspberry jelly and use the back of a spoon to spread jelly to coat the entire cake. Do not allow cakes to rest or sit in the jelly.
• Roll raspberry jelly coated cakes in desiccated coconut.
• Top with a fresh Raspberry.

MADELEINES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
• Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
• Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

FRENCH TART'S CLASSIC MADELEINES: MADELINES: LITTLE FLUTED CAKES

Steps:

• Preheat the oven to 190°C /375°F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.).
• In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny. It can take up to 10 to 15 minutes to achieve the right consistency - this is the key to successful Madeleines, so don't take short cuts with this stage!
• Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold together. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
• Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.