Honey Madeleines | Cookie And Dough

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Aug

2009

Honey Madeleines

This exciting pastry and cookie recipe was inspired by the world renowned Chef Julia Child. Pastry Chef Gale Gand appeared on two of Child's television shows and contributed to her book on baking.

6 tablespoons unsalted butter, plus 2 tablespoons for buttering the pan

4 eggs

3/4 cup sugar

1/8 teaspoon salt

2 1/2 teaspoon baking powder

1 1/2 cup cake flour

1/4 teaspoon vanilla extract

1 tablespoon honey

Also: 2 Madeleine pans, a pastry bag with large, plain tip and a pastry brush

1. In a small saucepan, melt the 6 tablespoons butter.

2. In a mixer with a whisk attachment, whip the eggs and sugar until light and fluffy.

3. Mixing at low speed, add dry ingredients.

4. Add vanilla, honey and melted butter. Mix to combine well. Recipe can be made to this point and kept refrigerated up to 3 days before baking.

To bake:

5. Melt remaining 2 tablespoons butter.

6. Double-butter pans, using pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter.

7. Heat oven to 375*F degrees.

8. Pipe or spoon batter into Madeleine molds, filling no more than 3/4 full. (Recipe can be made to this point early in the day, then refrigerated until ready to bake. Add 1 minute to baking time.)

9. Bake 5 to 8 minutes, until firm. Immediately turn out of pan and serve, or cool, store in airtight container and serve later the same day.

Makes about 24.

Recipe courtesy of Chef Gale Gand of Riverwoods, who is executive pastry chef at Chicago's Tru.

Photo courtesy of Allison Williams/Staff Photographer of the Buffalo Grove Countryside Newspaper in Buffalo Grove, Illinois.

Comments

Carolyn Jung

I bet the honey makes these divine cakey cookies even moister.

Thursday 20 August 2009, 18:59

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Tuesday 28 February 2012, 14:54

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