Madeleines
Mix the eggs and sugar together until a light ribbon stage, and add the rest of the ingredients according to the formula.
| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Melted butter | 2.8 | 80 g | |
| Eggs, whole | 2.6 | 75 g | |
| Sugar | 3 | 85 g | |
| Trimoline (invert sugar) | 0.9 | 25 g | |
| Fleur de sel (sea salt), finely ground | 0.05 | 1.5 g | |
| Bourbon vanilla bean paste | 0.02 | 0.5 g | |
| Lemon zest (micro Plane), 1 lemon | |||
| Cake flour, sifted | 4.8 | 135 g | |
| Baking powder | 0.2 | 5 g | |
| Whole milk | 1.6 | 45 g | |
| Total appr. wt. | 1 | 452 g | |
Method: Melt the butter, and set aside. Mix the eggs and sugar together until a light ribbon stage. Add the trimoline, salt, vanilla and zest. Add the sifted flour and baking powder. Add the milk and tempered melted butter. Let mature for 12 hours in the cooler. Fill buttered madeleine moulds, and place in the cooler for 30 minutes before baking. Place on a hot baking pan in a 375°F (190°C) convection oven, vent closed, for about nine minutes. Unmould the madeleines while still hot, and wrap immediately after cooling. Yields 24 pastries.
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© 2008 Penton Media Inc.
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