• Top Parisian Noshes - 09

    From Dave Drum@1:3634/12 to All on Tue Feb 28 14:41:00 2023
    The Glazed Madeleines at Ritz Paris Le Comptoir: "Those short, plump
    little cakes called 'petites madeleines,' which look as though they had
    been molded in the fluted scallop of a pilgrim’s shell," Marcel Proust famously wrote in "In Search of Lost Time" (1913), turning the French confection into a stand-in for the pleasures of memory.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon-Glazed Madeleines
    Categories: Cookies, Snacks, Citrus, Cakes
    Yield: 24 servings

    3 lg Eggs; room temp
    2/3 c (130 g) granulated sugar
    1/8 ts Salt
    1 1/4 c (175 g) flour
    1 ts Baking powder; (opt)
    Zest of one small lemon
    9 tb (120 g) unsalted butter;
    Melted, cooled to room temp,
    - additional melted butter
    - for preparing the molds
    3/4 c (150 g) powdered sugar
    1 tb Fresh-squeezed lemon juice
    2 tb Water

    Brush the indentations of a madeleine mold with melted
    butter. Dust with flour, tap off any excess, and place
    in the fridge or freezer.

    In the bowl of a standing electric mixer, whip the eggs,
    granulated sugar, and salt for 5 minutes until frothy
    and thickened.

    Spoon the flour and baking powder, if using, into a
    sifter or mesh strainer and use a spatula to fold in the
    flour as you sift it over the batter. (Rest the bowl on
    a damp towel to help steady it for you.)

    Add the lemon zest to the cooled butter, then dribble
    the butter into the batter, a few spoonfuls at a time,
    while simultaneously folding to incorporate the butter.
    Fold just until all the butter is incorporated.

    Cover the bowl and refrigerate for at least 1 hour.
    (Batter can be chilled for up to 12 hours.)

    To bake the madeleines, set the oven @ 425ºF/218ºC.

    Plop enough batter in the center of each indentation
    with enough batter which you think will fill it by 3/4’s
    (you’ll have to eyeball it, but it’s not brain-surgery
    so don’t worry if you’re not exact.) Do not spread it.

    Bake for 8-9 minutes or until the cakes just feel set.
    While the cakes are baking, make a glaze in a small
    mixing bowl by stirring together the powdered sugar,
    lemon juice, and water until smooth.

    Remove from the oven and tilt the madeleines out onto a
    cooling rack. The moment they’re cool enough to handle,
    dip each cake in the glaze, turning them over to make
    sure both sides are coated and scrape off any excess
    with a dull knife. After dipping, rest each one back on
    the cooking rack, scalloped side up, until the cakes are
    cool and the glaze has firmed up.

    NOTE: If you use baking powder, they may take another
    minute or so to bake since the batter will rise higher.
    They’re done when the cakes feel just set if you poke
    them with your finger. Avoid overbaking.

    By: David Lebovitz

    RECIPE FROM: https://cooking.nytimes.com

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