BROWN BUTTER MADELEINES: A French Butter Cookie

BROWN BUTTER MADELEINES: A French Butter Cookie


I first came across this kind of cookie at the grocery, thinking it was a bite-sized cake. The more I took a bite, the more I got hooked to the taste and texture. When chilled, it gets a bit chewy; when at room temperature, it gets crumbly. 

So when I stumbled upon this recipe while browsing a baking book a while back, I told myself I had to try this. First, it was a challenge to look for the shell trays. It's mostly available online, but I like buying items in person so I went on my search. After visiting a few stores and doing a few calls, here we are. Let the Madeleine baking begin!


PREPARING THE PAN AND OVEN


First thing's first, preheat the oven to 400F.
(See photos for visuals)
  1. Prepare the pans by brushing it with melted butter thoroughly.
  2. Dust it with some flour by using a small strainer to avoid clumps.
  3. Pat the shell tray on the counter to get rid of excess flour. Set aside. 







PREPARING THE BATTER


  1. Sift together the flour and baking powder together. Whisk.
  2. Put the butter in a small sauce pan and let it boil over medium heat. Swirl occasionally to avoid burning. Turn your back for a split second and this beautiful nutty aroma can turn to burnt butter in a snap! Don't worry about the specs at the bottom; it's caused by the milk solids of the butter. Totally normal.
  3. In a large bowl, whisk together the sugar and eggs.
  4. Add in the vanilla extract, salt, and honey. Whisk well.
  5. I'd opt to add in the browned butter and milk at this stage to really incorporate the wet ingredients together. (The book instructed that this should be the last step, but the gluten from the flour gets over-worked if the dry ingredients are added before everything else, resulting to rock-hard Mads. Just an observation.)
  6. Lastly, pour the dry ingredients to the wet ingredients. Use a spatula, mix until incorporated, but do NOT over-mix.
  7. Transfer to your prepared pans. I like to use a small ice cream scooper for this step; it just looks neat and clean. But that's just me! You may spread the batter by using a small offset spatula.
  8. Slide the tray into your pre-heated oven, and bake for 10-12 minutes until the madeleines are puffed and brown around the edges.
  9. Tilt and tap your pan on the counter table. The baked madeleines should come tumbling out smoothly. 






I usually linger around Fully Booked and browse through their baking books. Seeing the professionally crafted photos of these books always gives me ideas and the push to bake something. There's this one book I always go back to for this Mads recipe, it's called "Dorie's Cookies" by Dorie Greenspan. I love how the book narrates her baking steps, and the photos are all zoomed in macro shots. Go check this book out at your nearest book store to see what I'm talking about! Love, love, love baking! 




Thanks for reading! I sure do enjoy making this article and baking yummy pastries! Share this post, like it, leave a comment below, order a box of pastries… This will make me very happy to keep on sharing and writing more food adventures for all of you, and supporting my little food business would mean a lot to me! :)






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