M for Madeleines

Amongst those small cakes, my all time favourite is the buttery French madeleine.

Ever since Jenny baked some madeleines at home, I fell in love with the moist & crumbly textures.

Madeleines are easy to make & all the ingredients are in my cupboard.

There are 3 flavours: earl grey, cranberries & chocolate.

My favourite is certainly the chocolate flavour.

Which one is yours?

Earl Grey/Cranberry Madeleines:

2 eggs (L)

80 g caster sugar

30 g honey

100 g plain flour

4 g baking powder

120 g unsalted butter, melted

3 g Earl Grey tea leaves, finely ground

25 g dried cranberries, soaked in 1/2 tbsp Kirsch for 15 min & diced

Mix & sift flour and baking powder.

In a mixing bowl, mix eggs, sugar & honey using a hand whisk until well blended (do not whisk).

Add in sifted flour in 3 portions & mix well after each addition.

Add in melted butter in 3 portions & mix well after each addition.

Divide the batter in half, add the cranberries & mix well.

With the other half, mix well with earl grey tea leaves.

Place into a piping bag & refrigerate for 30 min.

Meanwhile, butter & flour a madeleine pan, preheat oven to 190C.

Pipe into the pan & bake at 190C for 10-12 min.

Remove from the pan while it's hot & cool on a wired rack.

Chocolate Madeleines:

1 eggs (L)

40 g caster sugar

30 g plain flour

1 g baking powder

5 g cocoa powder

30 g unsalted butter, melted

30 g 52% chocolate

Melt chocolate & butter together.

Mix & sift flour and baking powder.

In a mixing bowl, mix egg & sugar using a hand whisk until well blended (do not whisk).

Add in sifted flour & mix well.

Add in melted chocolate & mix well.

Place into a piping bag & refrigerate for 30 min.

Meanwhile, butter & flour a madeleine pan, preheat oven to 190C.

Pipe into the pan & bake at 190C for 10-12 min.

Remove from the pan while it's hot & cool on a wired rack.