Saturday, March 7, 2015

Orange-Chocolate Madelines



Sometimes you wake up on a Saturday morning and it is overcast outside.  Sitting up, you think to yourself, "Self, this quiet morning calls for a nice cup of dark coffee and some orange-chocolate madeleines."

I know you know what I mean.  I had recently been to the local spice shop (Savory Spice Shop in Costa Mesa) and while there I picked up some Orange Water.  Not quite orange extract and not quiet orange essence, but something even more magical in my opinion.  It is the intensity of the orange you smell in the orange-chocolate you can get around Christmas time.  I just had to get the bottle and wanted to add it to spaces and the like.

You can find madeleine recipes all over the internet but I thought why not use the one found in "The Bonne Femme Cookbook" as it is part of my Plain Jane COTM series.  The author, Wini Moranville, has the basic madeleine recipe as well as a few variations.  I followed her Orange-Chocolate Madeleine recipe but just added the orange water as well.

Here is the slightly modified recipe

Orange-Chocolate Madeleines
adapted from "The Bonne Femme Cookbook" by Wini Moranville

Ingredients:
Nonstick baking spray with flour, such as Pam Baking
1/4 cup plus all-purpose flour
2 tablespoons sifted Dutch-processed cocoa powder
Pinch of salt
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure orange extract
1/4 teaspoon pure orange water (optional)
1/3 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
Confectioners’ sugar

Directions:
1. Preheat the oven to 375°F. Coat two (12-cavity) madeleine molds (each cavity should be about 3 inches long, with a 2-tablespoon capacity) with baking spray. If using silicone molds, place them on baking sheets to make it easier to put them into and remove them from the oven (metal molds do not need to be placed on baking sheets).

2. In a small bowl, whisk together the flour, Dutch-processed cocoa powder, and salt. In the bowl of an electric mixer, beat the eggs and vanilla on high speed until thick and lemon-colored, about 5 minutes. (Electric mixer requires less time.) Gradually beat in the sugar until thick and shiny, about 5 minutes more. Sift the flour and salt, one third at a time, over the egg mixture, folding in after each addition just until blended. Gently stir in the cooled melted butter.

3. Spoon the batter into the madeleine molds, filling each three-quarters full. (Seriously, be stingy here.) Note that you may have a tablespoon or two of extra batter left over; discard this rather than overfilling the molds.

4. Bake until the edges are golden and the tops spring back when lightly touched, 8 to 10 minutes. Let the cakes stand for 2 minute in their molds, then loosen with the tip of a knife and invert onto a wire rack to cool.

Optional: Before serving, sift confectioners’ sugar over the madeleines.

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