Orange Glaze For Madeleines And Financiers Recipes

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE-BLOSSOM-HONEY MADELEINES

Steps:

• Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
• Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

ORANGE GLAZE I

Steps:

• Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

GLAZED ORANGE-FLOWER MADELEINE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
• Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
• In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
• When cool, prepare the glaze. Place the confectioners' sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.

ORANGE-CARDAMOM MADELEINES

Steps:

• Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
• Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
• Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plasticwrap, and refrigerate 30 minutes.
• Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wirerack; let cool slightly. Unmold cookies onto rack, and let cool completely.
• Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.

ORANGE MADELEINES RECIPE - (4.4/5)

Steps:

• 1. Add sugar and eggs in a mixing bowl. Using an electric whisk, whisk mixture till pale, creamy and tripled in volume. Takes about 5 to 6 minutes. The batter should form a ribbon when the beaters are lifted. 2. Sieve flour and baking powder in a bowl. Add in orange zest and mix well. 3. Add honey into milk and stir till dissolved. Pour in honey-milk mixture into cooled melted butter. Stir well! Stir in butter mixture into the batter by gradually pouring the butter mixture and stirring it with a spatula simultaneously. Make sure they are well combined. 4. Add flour in a few batches. Using a spatula, fold in the flour using big strokes till just combined. Repeat step 6 and 7 for the remaining batches of flour. Do not overmix the batter! Add vanilla bean paste and orange blossom water into the batter. Stir till just combined. Wrap the mixing bowl with a plastic wrap. Place it in the fridge for at least 1 hour. 5. If you are using a silicon mold, it's not required to grease or flour them. For tin molds, brush melted butter and dust the molds with flour. Tap out excess flour and place it in a fridge to set. Using tin molds will give you crisper madeleines. 6. Preheat oven to 190C. When the batter is ready, scoop them into a piping bag. Cut a small opening at the tip. Pipe about 1 tablespoon worth of batter in the middle each shell. Bake for 5 minutes, switch the oven off for 1 minute and turn the oven on again to 160C to bake for another 5 minutes. 7. Unmold and transfer madeleines onto a wire rack to cool. Serve with a dash of icing sugar. Enjoy!.

ORANGE GLAZE FOR MADELEINES AND FINANCIERS

Steps:

• Whisk together all ingredients until smooth. Pour over cakes. Glaze can be refrigerated for up to 5 days. Bring to room temperature, and whisk before using.