Madelines Wraspberry Lemon Curd Recipe 415

MADELEINES WITH LEMON CURD

Steps:

• Warm the lemon juice and sugar in a saucepan over medium-low heat until the sugar dissolves.
• In a medium bowl, whisk the eggs and egg yolks together until pale in color. Slowly stream in the lemon juice from the saucepan, pouring the juice in one tablespoon at a time, whisking well after each addition.
• Pour the entire mixture back into the saucepan and whisk over low heat until the mixture turns thick and pudding-like. Move the saucepan off the stove and stir in the unsalted butter.
• Transfer the lemon curd to a medium bowl and cover with a sheet of plastic wrap, placing the plastic wrap directly onto the lemon curd. Refrigerate until chilled, about 1 hour.
• Preheat the oven to 350°F. Brush softened butter onto a madeleine pan; temporarily set aside. Whisk the sugar and eggs in a large bowl until pale and foamy. You can do this by hand or use a hand mixer.
• Add the flour and baking soda to the batter, whisking to combine. Follow with the lemon zest, vanilla extract, and the butter (melted). Stir everything to mix; batter will be thick. Chill the batter for about 15 minutes in the fridge.
• Pour 1 tablespoon worth of batter into each mold. Bake the madeleines for about 9 to 10 minutes, until their golden along the edges and spongy to the touch. They should also have formed small "humps." Turn the madeleines out onto a wire rack to cool completely.
• Fill a pastry bag fitted with a bismarck tip with lemon curd. Poke into the humps of the madeleines and squeeze out the lemon curd until the lemon curd seeps out from the hole you've created in the madeleine. Dust with powdered sugar before serving.

MADELEINES WITH LEMON CURD AND RASPBERRIES

Steps:

• In a large bowl, whip the eggs with the sugar until pale and thickened. In a medium bowl, whisk together the flour, baking powder and lemon zest. Combine the milk and honey with the cooled butter, then add to the egg mixture. Add half the flour and gently fold in. Add the remaining flour and fold in. Cover and refrigerate for at least one hour or overnight.
• When ready to bake, preheat oven to 375°F (190°C). Spray madeleine pans (or mini muffin/cupcake pans) with baking spray or brush with butter. Fill each well with a heaping tablespoon of batter, pressing a raspberry into each one. Bake for 5 minutes, then reduce heat to 325°F (160°C). Bake for 5-6 minutes more or until lightly golden around the edges. Transfer to a wire rack and leave until cool enough to handle. Wash and dry the pans and repeat baking until all batter is used.
• Fill a piping bag or plastic, zip top bag with the lemon curd. Snip a very small opening and pipe about a teaspoon of curd into the raspberry. Dust each madeleine with confectioner's sugar and serve.

BERRY NAPOLEON WITH LEMON CURD

Steps:

• FOR THE PASTRY: Make a well in the flour. Add the cornstarch. Cut the butter in 1 1/2 Tablespoon chunks. Add the salt. Mash the butter into the flour with your fingers until the particles of butter are the size of whole macadamia nuts.
• Mix in the ice water, 1 Tablespoon at a time, introducing it with your fingertips. Press the small balls of dough that will form into a large one. With the heel of your hand, lightly push the ball of dough forward into large pieces and then gather it into a ball. Shape into a rectangle 6 1/2 inches by 4 1/2 inches. Refrigerate for 1 hour, preferably in the vegetable crisper.
• Roll the dough 6 inches away from you and then 6 inches toward you, keeping it 6 1/2 inches wide and never less that 1/3 inch thick. Do not bear down on the dough. Roll it out parallel to the countertop in 1 or 2 strokes. If the dough becomes wider than 6 1/2 inches, block it on each side by place the rolling pin parallel to the edge of the dough and tapping it gently toward the dough. The dough edge will straighten. Fold the dough in 3 folds. Turn the dough 90 degrees so it looks like a book ready to be opened.
• With a bit of pressure applied with the rolling pin at the top and bottom seams, pinch the layers of dough slightly to prevent the butter from escaping later. Roll out the dough again and fold it a second time, exactly as described above.
• You will have given it two turns. If the package of dough is less than 6 inches wide, tap it gently with the rolling pin to flatten it. To keep track of the turns, punch small depressions on the surface of the dough with your fingertips.
• Put the dough on a lightly floured plate. Cover it loosely with a sheet of Saran Wrap (plastic wrap) and put it to cool in the vegetable crisper of the refrigerator. The dough should rest for at least 1 hour.
• Finish the dough by giving it two more series of two turns, exactly as described above. Rest the dough for 30 minutes between each series of turns. After turns 3 and 4, punch 4 small depressions on the surface of the dough; after turns 5 and 6, trace an X. That will remind you that the pastry is finished and may be used anytime.
• Roll out after chilling deeply for 1 to 2 hours and cut in the shape that you desire.
• Preheat oven to 400°F.
• Cut the puff pastry in half. Roll each half into 2 sheets, each 1/8 inch thick and as wide and long as you can make it. Bake between 2 black baking sheets for 15 minutes until brown.
• Cool and cut into rectangles 1 inch by 3 inches.
• TO PREPARE THE LEMON CURD: Beat the egg yolks with the sugar in an electric mixer until extremely thick. The mixture should form a heavy ribbon. Transfer to a large saucepan. Gradually add the lemon juice as you beat over VERY LOW HEAT, until the curd thickens heavily. Add all the rinds and gradually the melted butter, and cool completely.
• TO BUILD THE NAPOLEONS: Put the lemon curd into a pastry bag fitted with a 1/3 inch wide, round plain nozzle. Cover 1 rectangle of pastry with an even layer of curd. Top that layer with a second rectangle of pastry. Cover that second rectangle with curd and top with a third rectangle of pastry. Powder each napoleon with confectioner's sugar.
• Thaw the raspberries. Remove half of their syrup. Blend to a puree in the blender and strain to discard all seeds. To serve, put one napoleon on a desert plate and surround with raspberry puree. This recipe will make 8 to 10 beautiful napoleons.
• VARIATION: Fresh Berry Napoleons: Instead of using just lemon curd, try the following idea. Pipe the lemon curd between the layers, as in the recipe, but add strawberries on the first layer, blueberries on the second, and raspberries on the third. Do not serve with the raspberry sauce; the berries will make their own sauce as you eat the napoleons.
• Madeleine Cooks.
• If you cannot find Meyer lemons, you can substitute Eureka or Lisbon lemons.
• Meyer lemon is a hybrid, a cross between a regular lemon and either an orange or a mandarin. They're sometimes smaller than a regular lemon, rounder in shape, with a thin, soft, and smooth rind which ranges from greenish when slightly immature to a rich yellow-orange when fully ripe. The rind lacks the typical lemon peel oil aroma and the pulp is darker yellow and less acidic than a regular lemon. The complex flavor and aroma hints of sweet lime, lemon and mandarin.
• Use it for most purposes as you would a regular lemon. It's perfect for a soufflé or lemon tart and, because it's sweeter than a regular lemon, makes good lemonade requiring less sugar. On the other hand, when you want a more acidic lemon taste, as in a vinaigrette or marinade, you're probably better off using a regular lemon.

MADELINES W/RASPBERRY & LEMON CURD RECIPE - (4.1/5)

Steps:

• For the madeleines: Beat the sugar with the eggs until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest. Mix the honey and milk with the cooled butter, and then add to the eggs. In two batches, fold in the flour mixture. Cover and leave to rest in the fridge for a few hours, or overnight. Preheat the oven to 375 degrees F/190 degrees C /Gas 5. Butter and flour a 12-shell madeleine tin. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter. Bake for 5 minutes and turn the oven off for 1 minute (the madeleines will get their signature peaks), and then turn the oven on to 325F/160 degrees C/Gas 3 and bake for a further 5 minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Repeat with the remaining batter and raspberries. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon's worth of lemon curd. Repeat with the second batch. Dust with icing sugar and serve straightaway. LEMON CURD Beat the eggs and sugar in heavy-bottomed sauce pan. Add the lemon juice, zest and butter. Heat the mixture to a boil, then remove from the heat and strain the mixture through a fine-mesh sieve. Transfer the lemon curd to an airtight container and store in the refrigerator for up to a few weeks.