Paris-Brest
Chocolate-Honey Madeleines
2014-12-01 06:01:09
Yields 25
Nutrition Facts
Serving Size
30g
Yields
25
Amount Per Serving
Calories 111
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 43mg
14%
Sodium 19mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
2%
Sugars 6g
Protein 2g
Vitamin A
4%
Vitamin C
1%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 large eggs
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon light brown sugar
- Grated zest of 1 or 1/12 oranges, to taste
- 1 1/3 cups flour
- 3 tablespoons Dutch-processed cocoa powder
- 1 1/4 teaspoons baking powder
- Pinch of salt
- 10 tablespoons unsalted butter
- 1 tablespoon honey
- Softened butter and flour, for the molds
Instructions
- Make The Batter: In a bowl of an electric mixer, fitted with a whisk attachment, combine eggs, sugar, brown sugar, and orange zest. Whisk on medium speed for 15 minutes, until the mixture is light and fluffy.
- While the eggs are in the mixer, sift together the flour, cocoa powder, baking powder, and salt over a bowl.
- In a medium saucepan, combine the butter and honey, and let butter melt over medium-high heat.
- Stir so that the honey is well combined. Remove from heat and once the egg mixture is ready, stir about one tenth of it into the batter, to lighten the butter.
- With a silicone spatula, gently fold the dry ingredients into the egg mixture in two or three increments. Fold the butter mixture into the batter until well combined. Cover and refrigerate the batter overnight or for up to 3 days.
- Bake The Madeleine’s: Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 425 degrees. Brush the tins of two large Madeleine molds with butter, and dust with flour. Line a baking sheet with wax paper.
- With a silicone spatula, gently stir the batter to remove the excess air. Spoon the batter in a pastry bag or resealable plastic bag, and cut a 1/2-inch opening in the tip or corner of the bag. Pipe the batter almost to the top of each tin.
- Bake for about 8 minutes, without opening the oven, or the Madeleine’s may deflate. Check
- if the Madeleine’s are completely baked or still feel doughy. If they do, bake them for about 2 minutes more.
- Remove the Madeleine’s from the oven, and immediately unmold them by tapping the molds against the prepared baking sheet. The Madeleine’s should fall from the tins onto baking sheet. Arrange the Madeleine’s shell side down so as not to crush their peaks. Serve immediately, or let the Madeleine’s cool to room temperature.
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