Maple Syrup Madeleines with Browned Shell Edges
From the MolalaCook kitchen · 烘焙手記
Maple Syrup Madeleines with Browned Shell Edges
楓糖瑪德蓮
These maple madeleines start with one bowl of batter.
▶ Watch the recipe
Before you begin
Chill it in the piping bag, then bake in buttered shell moulds at two temperatures for golden ridges and a tender middle. Coat the ridges as well as the flat part of each cavity. That way the shell pattern releases with the cake.
Method 做法
Mix the maple base
Whisk the maple syrup, sugar and room-temperature egg together. Sift in the cake flour and baking powder, then whisk until the dry ingredients are evenly incorporated.
Add the butter in two stages
Warm the melted butter to about 50°C. Mix it into the batter in two additions so each one blends in before the next goes in.
See this stage at 1:08 →
Chill the batter
Transfer the batter to a piping bag and refrigerate for 1–2 hours. For a longer rest, prepare the batter the evening before baking.
Prepare the mould
Butter the shell cavities, dust lightly with flour and pipe in the cold batter. A zigzag motion helps fill the length of each shell.
See this stage at 1:48 →
Bake in two stages
Start in a preheated 180°C oven for about 10 minutes, then lower the temperature to 160°C for about 5 minutes more. Turn the madeleines out of the mould and let them cool.
See this stage at 2:15 →
Watch & bake along
Maple Syrup Madeleines with Browned Shell Edges
✦Should the egg be at room temperature?+
Tools for this recipe
Flower Madeleine & Mini Cake Pan (6-Cavity)
An alternative madeleine pan with flower-shaped cavities; the finished shape will differ from a shell mould.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
