I met my cousins for dinner today. Yesterday night, I was all hyped up and prepared a batch of three different flavours of madeleines for my cousins. However, i was so careless that i left them at my workplace. I only realised it while i was already halfway through the journey. How can i be so careless right. Thankfully some of my colleagues are working OT tonight. So, they helped to finish the madeleines. If not, they'll end up in the dustbin on Monday morning. I have been wanting to experiment different flavours of madeleines after my previous attempt baking lemon madeleines. I really adore these little french cakes.

1. Pandan Madeleines


Soft & Moist Pandan Madeleines.

Ingredients: makes about 16

2 Large Eggs
1/2 cup of Granulated Sugar (100g)
1 tsp of Vanilla Extrac
t 1 cup of All Purpose Flour (120g)
¼ tsp of Salt
¼ tsp of Baking Powder
½ cup of Unsalted Butter, melted
1 tbsp coconut milk
A handful of Pandan Leaves ( about 5)

Steps:

1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.

2) Pound the pandan leave and add 1/2-1 tbsp of water s and squeeze them through a strainer. Dispose the residue.

2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.

3) Add the vanilla,coconut milk pandan extract,, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.

4) Divide the batter evenly in the pan (do not over fill) and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.

5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired

NOTE: Pandan Madeleines. Overall, they are pretty fragant but i guess the pandan flavour can be further intensified. I'll pound more pandan leaves and extract more juice. This is too sweet for my liking. I'll reduce the sugar level in future.

2. Japanese Milky Madeleines ( Adapted from frozenwings )


I know they look kinda oily but they are not! They are just shinny?!? which i have no idea how they became like this. As compared to the  pandan madeleines, they are chewier and rounder despite filling each madeleine pan with the same amount of batter. Does anybody knows why? Is it due to beating of the egg whites?Hmm..
Ingredients ( makes 18small cakes)

120gm Cake flour
20gm corn flour( cornstarch)
15gm milk powder
1/2 tsp baking powder
15gm honey
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
Method:

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. Add 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 fold 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.

Note*: They do have a strong taste of honey. Milk taste isnt too strong. You probably could adjust it according to your liking.

3) Orange Madelienes.

Recipe is the same as the prvious batch of madeleines i baked except that i replaced lemon with Orange. Orange Flavour could further be enhanced. Prolly add more peel and orange juice into the batter.

Ingredients: Makes About 16

2 Large Eggs
1/2 cup of Granulated Sugar (100g) 1
tsp of Vanilla Extract 1 cup of All Purpose Flour (120g)
¼ tsp of Salt
¼ tsp of Baking Powder
½ cup of Unsalted Butter, melted ½ tsp of Grated Orange Zest Powder Sugar (for dusting)

Steps:

1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.

2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.

3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.

4) Divide the batter evenly in the pan (do not over fill) and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.

5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired