Brown butter white chocolate orange madeleines



  Recipe updated january 2019
The madeleines were on my baking list for a long time,were the thing i was dying to make and this week i finally managed to bake a batch.
With a quick search on the internet I found some promising recipes and some tips for baking perfect madeleines then with all those tips in mind i whipped up my first batch of madeleines,the classic ones, no more flavors added just the basic ingredients.Needless to say we devoured them in minutes!!


Believe me,these little treats are very addictive and once you made your first batch of madeleines it's pretty hard to stop thinking on how they would have tasted if you would have added some orange zest,lemon zest,coffee or other flavors 🙄 
It's pretty obvious that the next days i made countless batches of madeleines playing around with different flavors, testing unusual parinings hoping they'll work. My kitchen was for one day Dexter's laboratory and my winning invention were these brown butter white chocolate orange madeleines which taste pretty awesome. I really loved the contrast of the bitter coffee against the zingy orange zest, and in my opion these two flavors complement each other so well !!!

 



yields:14-16 madeleines

Ingredients:

  • 125g all-purpose flour
  • 100 g granulated sugar
  • 90 g unsalted butter,cubed
  • 2 medium eggs(115g)
  • 1tbsp orange zest 
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 100 g white chocolate,broken into pieces
  • nescafe instant coffee


DIRETIONS

  • Place butter in a small saucepan over a medium low heat.Stir until butter is melted then cook for 5 to 7 minutes until the butter is lightly browned . Keep an eye on the saucepan,the butter will turn very quickly from toasty to burnt,let it bubbling until you feel it smells toasty and starts to color,at that point remove the saucepan from the heat. Set aside and let it cool slightly.
  • Meanwhile,place eggs with pinch of salt,vanilla, sugar and orange zest in a medium bowl and whisk for 3-4 minutes until frothy,pale and doubled in volume .
  • Using a rubber spatula fold in the flour .





  • Gradually add the butter and mix gently until combined.Cover with plastic wrap and place into refrigerator for 12 hours.





  • When ready to bake,preheat oven to 175ºC(350 ºF).
  • Generously butter a pan for large madeleines,lightly dust with flour,shake of the excess and place in the refrigerator for 5 minutes.
  • After that time,remove the batter and the pan from the refrigerator.
  • Spoon 1 tablespoon batter into the center of each indentation, don't fill it completely. You don't need to spread the batter it will even out as it bakes.




  • Bake for 12-15 minute until madeleines are golden brown around the edges and slightly puffed up in the middle.








  • Remove the pan from the oven and let it cool for 2-3 minutes then with a knife gently remove the madeleines from pan and place them onto a cooling wire rack .
  • If you have only one pan for the next batch you will need to re-butter and flour the pan.


For the chocolate coating:

  • Melt the chocolate in a bowl over a pan with simmering water. Dip each madeleine into the melted chocolate and sprinkle with nescafe powder then place on them on a baking paper to set.








Note:

  • The nescafe powder tastes bitter,you can like it or not,experiment just with a madeleine and adjust quantity to suit your taste



That's all, folks!
Enjoy!

Comments

  1. Olá,

    gosto muito de madalenas, e também as acho perfeitas para acompanhar uma fumegante chávena de chá ou café.
    Estas ficaram lindas, e certamente deliciosas.

    Cpts
    Marta

    ReplyDelete
  2. Hmmmmm they look so nice!!!
    https://bloglairdutemps.blogspot.pt/

    ReplyDelete

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