daniel boulud's orange zested madeleines
To be v v honest with you, I don't want any other madeleine recipe except this one. I guess they must be trendy again, because everywhere I look I see matcha ones, I see lemon-flavored ones with a raspberry stuffed in the middle, I see ones made with earl gray and unicorn hairs. David Leibovitz (long may he reign) even committed heresy with his buckwheat version in My Paris Kitchen! And while I channel my kween Mary Berry, thinking they all look "absolutely scrummy", none tempt me further than giving the recipe a cursory once-over before summarily dismissing them. Maybe I'm afraid of how far this addiction will take me if I add more than one varietal to my culinary wheelhouse, or...maybe these are just that good.
daniel boulud's orange zested madelines
makes 12 large or 5 dozen mini madeleines
- 3/4 cup a.p. flour, plus more for the pan
- 1 tsp baking power
- 1/4 sea salt
- 2 large eggs, room temp
- 1/3 cup granulated sugar
- 1 Tbsp light brown sugar
- 1 Tbso honey
- 2 tsp fresh orange zest
- 6 Tbsp unsalted butter, melted and cooled slightly but still warm
- powdered sugar, for dusting
Whisk the flour, baking power, and salt together in a small bowl. In a medium bowl, whisk together the eggs, both sugars, honey, and zest (grate this directly into the bowl in order to retain all those essential oils!) until smooth. Whisk in the dry ingredients until just incorporated (the result of over-mixing is a leathery madeleine), then mix in the warm (not hot!) melted butter until smooth.
Transfer the mix to a ziploc sandwich bag (there is really no need for a pastry bag unless you need to impress yourself and, make no mistake, that is a great reason), and chill for at least an hour or even overnight! The flavor develops really nicely if you leave it longer but it's not necessary; in the name of thorough testing, I even let these sit in the fridge for a week and still had great results (you will, however, want to let the mixture warm slightly before trying to put it in the molds).
When you're ready to bake, preheat the oven to 400'. Spray the molds of a madeleine pan lightly with Bak-klene (or other nonstick veg oil spray if that's all you have; BK works best for me) and dust with flour thoroughly. This will take a hot minute so be patient; I don't want to shoulder the blame for a bunch of broken and busted cake chunks stuck to your pan. Tap out the excess. Snip off a corner of the pastry bag (a very small snip if using a mini pan, as it will be easier to control), and pipe the batter into the molds about 2/3 of the way full (don't be tempted to over-fill). If you have batter left over, it goes great straight into your mouth.
Bake until the edges are turning golden brown and the tops spring back lightly when touched. If the humps develop, great! If not, you did nothing wrong, so let's not even have this convo. As long as the madeleines aren't flat, that's all you need to remember. This generally takes about 8-10 minutes in my oven for regular madeleines, and you'll want to keep an eye on them because it's easy to over-bake and burn. For minis, you'll need 4-5 minutes.
To turn these out, you basically turn the pan upside down and make it rain on your countertops like Future at Magic City. Dust with powdered sugar, serve immediately. If you have some leftover the next day because you could only eat six out of the 12 like a g.d. failure, dunk them in your espresso while wearing red lipstick and gazing out your window at the Eiffel Tower.