Post by: isi on March 08, 2010, 12:46:54 am
Today I will put a biscuit recipe that is much appreciated here at home!
MADELEINES OR BEAR PAWS This recipe makes 12 Paws.
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0049.jpg)
Ingredients:
80 grams sugar
Zest of 1 lemon or 1 orange
2 large eggs
1 pinch salt
90 grams Flour
100 grams butter (melted)
Powdered sugar for dusting
Preparation:
Put the Sugar in the TMX - 15 sec / Level 9
Add the lemon or orange peel skin added - 15 sec - Level 9
Now the eggs and salt to - Butterfly / 4 min / stage 4
Add flour-12 sec / level 3
Add the melted butter, - 10 sec / step 2
The dough should rest for some time in the refrigerator so the Madeleines rise beautiful and fluffy! So they will get the characteristic elevation in the centre!! When in in hurry I leave the mass a minimum of half and hour in the fridge - but no doubt as longer you leave it there better!! Once I left it from one day to the other and I must say the were marvellous!
Any cupcake form serve perfectly - they simply can not be filled completely!
Grease the Madeleine Form and fill with the Dough.
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0047.jpg)
Bake at 180š for 10-15 minutes until golden brown but be careful because all ovens are different - Donīt let them be dry!!!!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0024.jpg)
Let cool slightly and remove from the form.
In the end you may sprinkle with powdered sugar
Regards
isi
This recipe makes 12 madeleines, Isi has doubled the recipe to get 2 trays as shown. - JD Moderator
Members' comments
JD - I made them with plain flour plus 1/4 tsp baking powder and they turned out just like isi's although my dough didn't look as runny as hers, I just dolloped a tablespoonful in the middle of the mould and it found it's way to the edges during baking. Had the little bump on the top too so was very happy with them.
Mine were perfect. I only rested them in the fridge for 1/2 hour then froze most of them so that we wouldn't eat them all the first day as I wanted to be able to pull some out when we had visitors. Did just that yesterday and they were as good as the day they were baked.
Made these last night using the zest of an orange as I remembered how nice they were and my tray has only been used once.
I used SR flour this time and again rested for 30 minutes before baking - not in the fridge because it was cold enough in the kitchen.
These are really nice, the darker ones weren't as dark as they appear and are now all in the freezer (apart from the obvious missing madeleine). I'll dust them with icing sugar before serving.
winosandfoodies - I made these this week and was disappointed as they were quite heavy. I made the mixture the night before and left it in the fridge overnight. I have made Madeleines before using a Susan Loomis recipe from her book Tarte Tatin with a lighter result.
stacelee - Try dipping them in chocolate, just the tips. YUM. They look great also if you dip them in dark then in light chocolate. There is a lovely cookbook called We Love Madeleines that is available as a Kindle book...it has some great recipes in it.
ES - I thought I had the correct tin too, but when I pulled it out of the cupboard, I realised it was just a patty tin with Madeleine like stripes in the bottom. I didn't let that put me off though and made a batch. The kids don't care that they are not quite the right shape and are hoeing in to them. They were very easy to make and I'm sure that I'll be making them again.
snappy - I can't believe these don't get more notice, the recipe is so easy and turns out perfect each time! Classic Isi! People are always so impressed when I bring these but they are actually easier than cupcakes and they don't need to be iced!
I love this recipe, I always make a double quantity as they go so quickly. They are perfect for morning teas or school cake stalls and are such a great alternative to cupcakes - love not having to ice them! It's a foolproof recipe and worth buying a Madeline tin for - I now have four because of this recipe.
Cookie's tin is not a non-stick tin so this advice was offered by Trudy.
Cookie, try this next time you make them. Melt some butter and paint the pans. Then leave the butter to go solid before you put the mixture on top. I was told this by a friend who had been to a cooking school in France and it works every time for me.
Wonder - I made a single batch of these and left for about 5 hours in the fridge before cooking after dinner. I sprinkled with sugar and served with cut up strawberries. I didn't get a photo and didn't eat any myself but they were all gone in about 5 minutes so guessing they tasted good. The recipe was very easy to make and being able to make in advance makes them easy to bake fresh if you know you have visitors coming. Think I will try to fill them with lemon butter next time.
Post by: maddy on March 08, 2010, 12:56:26 am
How long do you rest the mixture in the fridge for?
This is a good excuse to head out once again, to the kitchen shop.....to buy some madeleine trays.
I can hear my cupboards already groaning! ;)
Post by: judydawn on March 08, 2010, 01:03:23 am
Post by: maddy on March 08, 2010, 01:39:55 am
like maddy I will be off to the kitchen shop again :) :)
(http://www.freesmileys.org/smileys/smiley-happy026.gif) (http://www.freesmileys.org/smileys.php)Glad I'm not the only one with a bake-ware fetish Judy (http://www.freesmileys.org/smileys/smiley-happy026.gif) (http://www.freesmileys.org/smileys.php)
Post by: judydawn on March 08, 2010, 01:57:28 am
Post by: isi on March 08, 2010, 10:22:40 am
When in in hurry I leave the mass minimum half hours in the fridge - but no doubt as longer you leave it there better!! Once I left it from one day to the other and I must say the were marvelous!
Any cupcake form serve perfectly - they simply can not be filled completely!
This trays are very cheep here in Portugal - I bought them last year for 5,00 both!!
As there shape is so beautiful it is a must to have them - lol lol lol lol lol
Bye
isi
Post by: quirkycooking on March 08, 2010, 11:23:38 am
Post by: trudy on March 09, 2010, 02:10:42 am
Post by: Thermomixer on March 09, 2010, 06:37:30 am
No excuse now
Post by: isi on March 09, 2010, 10:04:36 am
:D :D :D :D :D
Post by: KL_inTheMiX on March 09, 2010, 10:25:53 am
Under your guidance Isi, us Aussie's are gonna be in a baking frenzy!!!! They look sensational!!!
:-*
Post by: maddy on March 10, 2010, 11:53:34 pm
Will check Target tomorrow.....thanks for the heads-up Judy ;)
Post by: judydawn on March 11, 2010, 12:06:06 am
Post by: judydawn on March 11, 2010, 04:30:00 am
Post by: maddy on March 11, 2010, 04:35:12 am
I do admit to spending too much time in "House" ;D
Post by: judydawn on March 11, 2010, 05:09:42 am
Isi is the flour just plain all-pupose flour. I've done a bit of research and it seems to be the case although some recipes call for a bit of baking powder and others don't.
Post by: judydawn on March 11, 2010, 05:59:53 am
Post by: Thermomixer on March 11, 2010, 07:29:50 am
Maddy, I just got mine for $17.99 each at a kitchenware shop called 'House' - bought the last two, or probably the ONLY two they had. Now I'm off to make the little bear paws :)
OMG JD - you have become a real obsessed foodie !!
Post by: judydawn on March 11, 2010, 09:06:08 am
Post by: winosandfoodies on March 12, 2010, 01:26:16 pm
Post by: isi on March 12, 2010, 02:36:36 pm
it really is difficult with this flour thing - It seem that the difference of the flours we use influence a lot the recipes.
Itīs difficult to explain because I just use 2 kinds of wheat flour to bake - the 550 quality for Cakes and 650 quality for bread.
Dont ask me to explain you the difference because I am not able to do this in English :D :D :D :D
The Fotos are with double quantity of mass!!!
Hi winosandfoodies - sorry that you have not good results with this recipe - mine are always very light - perhaps the reason has to do with the flour we use!!
Regards
isi
Post by: judydawn on March 12, 2010, 11:56:55 pm
Post by: winosandfoodies on March 13, 2010, 04:12:05 am
Here is the Susan Loomis recipe I used.
http://winosandfoodies.typepad.com/my_weblog/2006/11/post.html
I note the flour is folded in. I wondered if perhaps using a shorter blend time after adding the flour and butter might give me a better result.
But they did look nice and I will try the recipe again.
http://winosandfoodies.typepad.com/winosandfoodies_project_3/2010/03/day-70-thursday.html
Post by: judydawn on June 24, 2013, 11:42:52 pm
I used SR flour this time and again rested for 30 minutes before baking - not in the fridge because it was cold enough in the kitchen.
These are really nice, the darker ones weren't as dark as they appear and are now all in the freezer (apart from the obvious missing madeleine). I'll dust them with icing sugar before serving.
Post by: EmeraldSue on June 24, 2013, 11:54:16 pm
Post by: cookie1 on June 25, 2013, 01:02:40 am
Post by: stacelee on June 25, 2013, 02:55:13 am
Post by: judydawn on June 25, 2013, 04:20:17 am
Post by: achookwoman on June 25, 2013, 06:30:39 am
Post by: Katiej on June 25, 2013, 09:25:46 am
I should make some, a lovely lady gave me a Madeleine tray and I haven't used it yet.
Post by: judydawn on June 25, 2013, 09:26:37 am
Post by: snappy on June 25, 2013, 10:03:13 am
Post by: EmeraldSue on June 26, 2013, 12:50:10 pm
(http://img.tapatalk.com/d/13/06/26/5ehe8y5a.jpg)
Post by: Frozzie on June 26, 2013, 11:50:44 pm
Post by: judydawn on June 27, 2013, 12:54:00 am
Post by: Katiej on June 27, 2013, 12:31:55 pm
I love things like that.
Your Madeleines look great too!
Post by: EmeraldSue on June 27, 2013, 01:23:55 pm
Post by: dragongirly on June 28, 2013, 12:08:27 am
I wonder if they will covert to gluten and dairy free easily???? Anyone tried it?
Post by: snappy on June 28, 2013, 10:48:36 am
Post by: judydawn on June 28, 2013, 10:56:16 am
Post by: goldfish on June 28, 2013, 11:02:24 am
Do you think I can find a Madeline tin now I am looking for one?
Snappy - have a look at these . . .
http://www.kitchenwaredirect.com.au/Bakeware/Tart-Quiche-Pie-Tin/Bakers-Secret-Madeleine-Pan-12-Cup
http://www.kitchenwaredirect.com.au/Bakeware/Baking-Tray-Sheet-Pan/Bakers-Secret-Mini-Madeleine-Pan-20-Cup
https://www.house.com.au/product/bakers-secret-12-cup-madeleine-pan
Post by: snappy on June 28, 2013, 11:50:34 am
Post by: mcmich on June 29, 2013, 09:16:03 pm
Post by: snappy on June 30, 2013, 07:36:45 am
I'm making them this afternoon!
Post by: snappy on November 09, 2013, 10:49:37 am
People are always so impressed when I bring these but they are actually easier than cupcakes and they don't need to be iced!
Post by: cookie1 on November 09, 2013, 10:52:32 am
Post by: judydawn on November 09, 2013, 10:55:43 am
Post by: *suzanne* on November 11, 2013, 08:03:12 am
Post by: snappy on June 28, 2014, 07:54:03 am
I love this recipe, I always make a double quantity as they go so quickly. They are perfect for morning teas or school cake stalls and are such a great alternative to cupcakes - love not having to ice them!
It's a foolproof recipe and worth buying a Madeline tin for - I now have four because of this recipe 😃😃😃
(http://img.tapatalk.com/d/14/06/28/gurezuje.jpg)
Post by: cookie1 on June 28, 2014, 11:55:14 am
Post by: snappy on June 28, 2014, 01:33:26 pm
Post by: judydawn on June 28, 2014, 01:49:11 pm
Post by: trudy on June 28, 2014, 08:08:35 pm
Post by: Wonder on June 29, 2014, 05:48:34 am
Post by: goldfish on June 29, 2014, 05:52:38 am
Cookie, try this next time you make them. Melt some butter and paint the pans. Then leave the butter to go solid before you put the mixture on top. I was told this by a friend who had been to a cooking school in France and it works everytime for me.
Trudy, thanks for this tip... have written it on my copy of the recipe so I don't forget!! :)
Post by: Wonder on June 30, 2014, 07:21:37 am
Post by: cookie1 on July 01, 2014, 02:37:12 am
Judy, that cake release is great. I need to make some more as I use it a lot.
Post by: Wonder on November 25, 2014, 11:17:06 pm
Post by: cookie1 on November 26, 2014, 12:44:01 am
Post by: snappy on April 30, 2015, 03:06:54 am
I reduced the sugar to 70g and when I added in the eggs, I included 1 tablespoon of brown sugar, 1 tablespoon of honey and 1/2 teaspoon of vanilla paste. I left out the lemon rind from the recipe. It's a beautiful variation for winter. I think it would also work great if you swapped the honey for maple syrup - I'll be trying that another day!
Post by: cookie1 on April 30, 2015, 06:52:53 am
Post by: Cornish Cream on April 30, 2015, 09:33:10 am
Post by: Moo2 on August 02, 2015, 09:31:32 am
Post by: cookie1 on August 02, 2015, 12:17:49 pm
Post by: Wonder on August 02, 2015, 11:12:29 pm
Post by: Moo2 on August 02, 2015, 11:19:23 pm
Post by: cookie1 on August 03, 2015, 05:29:52 am
Post by: mab19 on August 03, 2015, 08:43:36 am
I don't have the right tray for these so just used a very shallow patty pan tray.
Post by: Cornish Cream on August 03, 2015, 09:00:13 am
I love your idea of the addition of lime curd Wonder. :)