Madeleine De Commercy Recipes

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MADELEINES DE COMMERCY



Madeleines De Commercy image

Classic French Madeleines with a light orange flavor. Very easy to make and seems to your guests that you spent all morning making them.

Provided by orlando-jfon

Categories     Dessert

Time 30m

Yield 24-36 serving(s)

Number Of Ingredients 6

3 eggs
1/4 cup sugar
1/2 teaspoon orange extract
4 tablespoons soft butter
1 cup all-purpose flour
powdered sugar

Steps:

  • Preheat oven to 350 Farenheit.
  • Butter or grease madelein tin or mini-muffin pan.
  • Combine eggs and sugar and beat until pale in color.
  • Stir in orange extract and butter.
  • Fold in flour until mixture is smooth and uniform.
  • Fill madelein tins or mini-muffin pans and bake until tops are golden and edges are crispy (about 8-10 minutes). Test doneness with a toothpick, just like baking a cake.
  • Remove from oven when done and sprinkle with powdered sugar to taste.

MADELEINE DE COMMERCY



Madeleine De Commercy image

This is supposed to be the recipe taught at Le Cordon Bleu Paris. Madeleines are small sponge cakes from the Lorraine region of France. It is recommended that you purchase a madeleine pan if you want to make the traditional version.

Provided by Broke Guy

Categories     Dessert

Time 30m

Yield 3 dozen cakes

Number Of Ingredients 7

13 ounces flour, divided
6 3/4 ounces butter, divided
8 ounces powdered sugar
4 eggs
2 ounces whole milk
1/2 ounce baking powder
zest from 1 lemon

Steps:

  • Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside.
  • Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside.
  • Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside.
  • In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
  • Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula.
  • Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter.
  • Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
  • When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F.
  • Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes.
  • Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center.
  • Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage.

Nutrition Facts : Calories 1308.6, Fat 59.9, SaturatedFat 35.4, Cholesterol 387.1, Sodium 938.5, Carbohydrate 171.8, Fiber 3.3, Sugar 75.6, Protein 22.2

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