I've tagged this recipe few months back when i saw that in the 'GoodFood' magazine and i also happened to see a few bloggers making them from the book" Okashi: Sweet Treats Made with Love", basically it's the same recipe from the same author. I have not tried making the traditional madeleines before so i cant really comment the difference between these and the traditional ones. I was quite impressed with the results of these madeleines, they are very soft, light and melt in your mouth kind of texture..maybe a little sweeter. I've also kept a few till the 3rd day and they were still soft. I always think that madeleines are probably like little sponge cakes , taste like sponge cakes but not this one. There's also a little honey included in the recipe here, normally i do not favour too much honey in my bakes but i just went ahead and put that in. The honey taste is quite significant here but surprisingly , i didnt seem to hate it.
You can also hop over to jesskitchen and Sweetylicious, they have also made these madeleiens not too long ago. Jess, in case you're reading this, i've also used some on the madeleines that you gave me. thanks again..but i didnt manage to get the indentations clear ..sigh..
Ingredients ( makes 18small cakes)
120gm pastry flour or top flour ( i used cake flour)
20gm rice flour or corn flour( cornstarch)
15gm milk powder
1/2 tsp baking powder
1 tbsp hot water
100gm unsalted butter
50gm double ( heavy) cream
1 tsp vanilla extract
3 eggs (140gm)
a pinch of salt
150gm Japanese sugar( jo haku tou) or caster sugar
1.Preheat oven to 170C. Sift together flours, milk powder and baking powder. Combine honey and hot water in a bowl.
2. Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water and heat, stirring until butter has melted. Set aside.
3. In another heatproof bowl, beat eggs and salt with a whisk until yolks break. dd sugar and place the bowl over a pot of simmering water and mix well. When egg mixture is warm, use an electric mixer to beat on high speed unti light and fluffy, about 5 mins. Reduce speed to medium and continue beating for abt 1 minute. Add honey and mix well.
4.Gently flod in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
5.Spoon batter into a piping bag and pipe into paper cups or greased madeleine pans. Bake for about 25mins until madeleines are light golden in colour . Cool on a wire rack . Store them in an airtight container at room temperature for up to 5 days.