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September 21, 2010

Madeleine Recipe

I now own a madeleine pan! A new friend of mine, his wife, and daughter knew I was trying to find one and lo and behold! They stumbled upon one near their home and bought it for me! I am so touched. These people adopted me as their new daughter and it sure feels good. I put away the dildo writing for the weekend and made these delicious butter cookies. I made chocolate-dipped orange madeleines with the madeleine pan. Next up: chocolate-dipped almond madeleines and traditional madeleines per Julia Child's recipe. Here's the recipe for chocolate-dipped orange madeleines.

Chocolate-Dipped Orange Madeleines

1/2 cup (1 stick) butter
1 cup all-purpose flour
1/2 tspn baking powder
A pinch of salt
3 large eggs
3/4 cup granulated sugar
2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp grated orange zest
2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped
Madeleine Pans (you can buy one online here)

Instructions
Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool to room temperature.

Mix together the flour, baking powder and salt. Beat eggs and sugar in a large bowl with a hand blender until tripled in volume. Lower speed to medium and beat in the vanilla, orange juice and orange zest. Fold in flour mixture a little (1/3rd) at a time. Finally fold in the cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.

Preheat oven to 375?F. Apply butter or non-stick cooking spray to two 12-mold madeleine pans and dust them with flour. Drop a generous spoonful or two of batter into center of each prepared mold, leaving the batter mounded in the center. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.

Remove the pans from oven and tap them sharply against a countertop to release the madeleines, then leave them to cool on wire racks.

Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute or a little more, stirring every 30 seconds, until chocolate has almost melted. Whisk a little to make it smooth. Do NOT overheat.

Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Repeat for all the cookies and leave at room temperature for 1 hour or until chocolate is set.

Posted on September 21, 2010 at 12:03 PM | Permalink

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