MADELEINES (Classic Vanilla, White Chocolate Strawberry, & Red Velvet)
17.4 هزار بار بازدید -
9 سال پیش
-
Madeleines are delicious, small, rich
Madeleines are delicious, small, rich cakes, that are baked in a shell-shaped pan. They were originally created by the French as a yummy treat to go with your tea. I'm going to show you three amazing flavors, classic vanilla, white chocolate strawberry, and red velvet! Lovebites is the best place to find mini desserts for every occasion.
Be sure to SUBSCRIBE! IT'S FREE!
RECIPE BELOW!!!
FOLLOW ME HERE, MY LOVELIES!!
PINTEREST: Pinterest: CassandreUrsu
FACEBOOK: Facebook: cookingwithlovebites
INSTAGRAM: Instagram: CassandreUrsu
TWITTER: Twitter: CassandreUrsu
CLASSIC VANILLA RECIPE:
Yields: 18 madeleines (6 of each flavor)
80 mini madeleines (20 of each flavor)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 stick, or 1/2 cup unsalted butter, melted, plus a little more for the pan
1 tbsp honey
1/2 tsp vanilla extract
For Red Velvet Madeleines add:
1 tbsp of cocoa powder
4-5 drops of red food coloring gel
For Strawberry Madeleines add:
1/4 cup strawberry puree (about 3-4 strawberries blended up)
1-2 drops of pink food coloring gel
Classic Vanilla Glaze:
1/2 cup of powdered sugar
3 tbsp of heavy cream or whole milk
1/2 tsp of vanilla extract
White Chocolate Strawberry:
1/4 cup of white chocolate chips, melted
1 tbsp of flavorless oil (if needed)
Red Velvet:
Powdered sugar, for dusting
For Pan:
1 tbsp of butter
2 tbsp of flour
DIRECTIONS:
Beat your eggs and sugar in a stand mixer or with a hand mixer, until the egg yolks are light in color and are ribbony in texture. Then add in the vanilla extract, honey, (and food coloring dye and/or strawberry puree, depending on what madeleine flavor you are making).
Mix all of the dry ingredients in a separate bowl.
Take the bowl from the stand mixer off of the mixer, and place a sieve on top of it. Then in thirds, add the dry ingredients, sifting them into the stand mixer bowl. With a rubber spatula, fold the dry ingredients into the egg mixture. Continue until all of the dry ingredients are incorporated into the egg mixture.
Then repeat the same idea with the melted butter. Pull the batter away from the side of the bowl, and pour a third of the butter down the side of the bowl. with the rubber spatula, fold in the butter into the batter. Repeat two more times, until all of the butter is incorporated. Cover the bowl with saran wrap (or add to another bowl and add saran wrap) then place in the refrigerator for at least an hour, preferably two.
Then it's ready to bake. To prep your madeleine pan, brush melted butter into the shell shapes, and then sprinkle some flour on top. Then shake the pan around to fill the grooves with the flour.
Scoop some of the batter into the shell shape and bake at 350F for 20 minutes.
Be sure to SUBSCRIBE! IT'S FREE!
RECIPE BELOW!!!
FOLLOW ME HERE, MY LOVELIES!!
PINTEREST: Pinterest: CassandreUrsu
FACEBOOK: Facebook: cookingwithlovebites
INSTAGRAM: Instagram: CassandreUrsu
TWITTER: Twitter: CassandreUrsu
CLASSIC VANILLA RECIPE:
Yields: 18 madeleines (6 of each flavor)
80 mini madeleines (20 of each flavor)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 stick, or 1/2 cup unsalted butter, melted, plus a little more for the pan
1 tbsp honey
1/2 tsp vanilla extract
For Red Velvet Madeleines add:
1 tbsp of cocoa powder
4-5 drops of red food coloring gel
For Strawberry Madeleines add:
1/4 cup strawberry puree (about 3-4 strawberries blended up)
1-2 drops of pink food coloring gel
Classic Vanilla Glaze:
1/2 cup of powdered sugar
3 tbsp of heavy cream or whole milk
1/2 tsp of vanilla extract
White Chocolate Strawberry:
1/4 cup of white chocolate chips, melted
1 tbsp of flavorless oil (if needed)
Red Velvet:
Powdered sugar, for dusting
For Pan:
1 tbsp of butter
2 tbsp of flour
DIRECTIONS:
Beat your eggs and sugar in a stand mixer or with a hand mixer, until the egg yolks are light in color and are ribbony in texture. Then add in the vanilla extract, honey, (and food coloring dye and/or strawberry puree, depending on what madeleine flavor you are making).
Mix all of the dry ingredients in a separate bowl.
Take the bowl from the stand mixer off of the mixer, and place a sieve on top of it. Then in thirds, add the dry ingredients, sifting them into the stand mixer bowl. With a rubber spatula, fold the dry ingredients into the egg mixture. Continue until all of the dry ingredients are incorporated into the egg mixture.
Then repeat the same idea with the melted butter. Pull the batter away from the side of the bowl, and pour a third of the butter down the side of the bowl. with the rubber spatula, fold in the butter into the batter. Repeat two more times, until all of the butter is incorporated. Cover the bowl with saran wrap (or add to another bowl and add saran wrap) then place in the refrigerator for at least an hour, preferably two.
Then it's ready to bake. To prep your madeleine pan, brush melted butter into the shell shapes, and then sprinkle some flour on top. Then shake the pan around to fill the grooves with the flour.
Scoop some of the batter into the shell shape and bake at 350F for 20 minutes.
9 سال پیش
در تاریخ 1394/06/07 منتشر شده
است.
17,415
بـار بازدید شده