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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Daniel Boulud's Madeleines Recipe

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This recipe for Daniel Boulud's Madeleines is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1/3 cup granulated sugar
1 tbsp. light brown sugar
1 tbsp honey
2 tsp finely grated lemon or orange zest
6 tbsp. warm melted unsalted butter
nonstick vegetable oil spray
powdered sugar
Directions:
Directions:
1. In a small bowl whisk 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp. kosher salt.

2. In a medium bowl whisk 2 large eggs, 1/3 cup granulated sugar, 1 tbsp. light brown sugar, 1 tbsp. honey and 2 tsp. finely grated lemon or orange zest until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tbsp. warm melted unsalted butter until smooth.

3. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

4. Preheat oven to 400º. 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.

5. 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).

6. 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.

7. Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
Number Of Servings:
Number Of Servings:
12 large or 5 dozen mini

 

 

 

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