Daniel Bouluds Madeleines Recipes

DANIEL BOULUD'S MADELEINES

Daniel Boulud's Madeleines image

Provided by Daniel Boulud

Categories Cake Dessert Kid-Friendly Lemon Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 large or 5 dozen mini

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons 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.

Steps:

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.
Preheat oven to 400°. 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'S LIGHT MAYONNAISE

Daniel Boulud's Light Mayonnaise image

Provided by Food Network

Categories condiment

Time 7m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 egg
White wine vinegar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 cup peanut oil
Kosher salt and freshly ground black pepper

Steps:

Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.

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