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

Title: Daniel Boulud's Madeleines
Categories: Desserts, Cakes, Citrus
Yield: 60 Servings

3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Kosher salt
2 lg Eggs
1/3 c Granulated sugar
1 tb Light brown sugar
1 tb Honey
2 ts Fine grated lemon or orange
- zest
6 tb Warm melted unsalted butter

SPECIAL EQUIPMENT: 12-cake regular madeleine pan or three
20-cake mini madeleine pans and a pastry bag or resealable
plastic bag.

Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder,
and 1/2 teaspoons kosher salt in a small bowl.

Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon
light brown sugar, 1 tablespoon honey, and 2 teaspoons
finely grated lemon or orange zest in a medium bowl until
smooth. Whisk in dry ingredients until just incorporated,
then whisk in 6 tablespoons warm melted unsalted butter
until smooth. Transfer batter to a pastry bag or
resealable plastic bag and chill at least 1 hour.

Set oven to 400ºF/205ºC.

Lightly coat a 12-cake regular madeleine pan or three
20-cake mini madeleine pans with nonstick vegetable oil
spray and dust with flour, tapping out excess. Snip end
off pastry bag (or 1 corner of resealable plastic bag) and
pipe batter into pan, filling two-thirds full (you may
have a little batter left over).

Bake madeleines until edges are golden brown and centers
are puffed and lightly spring back when gently pressed,
about 8-10 minutes for regular cakes and 5 minutes for
mini.

Tap pan against counter to release madeleines. Dust with
powdered sugar and serve while still warm.

Daniel Boulud

Bon Appétit | February 2015

Yield: Makes 12 large or 5 dozen mini

MM Format by Dave Drum - 15 December 2015

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