♥ Always & Forever

thecakebar:

BRAVE NEW MADELEINES/MADELEINES 101

We’ll always love the classic, but we couldn’t resist experimenting with a range of flavors and bringing a little 21st-century variation to the madeleine!

Brave new Twists (add these ingredients to the traditional recipe above for fun variations)

  • Chocolate 

Add 2 tablespoons unsweetened cocoa powder to flour mixture. Fold 8 ounces melted bittersweet chocolate into batter before baking. Dust baked madeleines with cocoa powder.

  • Olive Oil and Sea Salt

Use only 1 1/2 sticks butter; add 1/4 cup extra-virgin olive oil to melted butter. Sprinkle a very small pinch of sea salt into buttered madeleine molds before piping in batter.

  • Maple

Omit honey. Reduce 1/2 cup pure maple syrup by half over medium-low heat, about 15 minutes; add to melted butter. For maple glaze, whisk together 1/2 cup pure maple syrup, 4 tablespoons melted unsalted butter, and 2 tablespoons confectioners’ sugar. Let cool for at least 1 hour. Brush onto scalloped side of baked madeleines. (Makes enough for 1 batch.)

  • Jasmine Green Tea

Grind 1/4 cup best-quality jasmine green tea in a spice grinder until powdery; add to flour mixture.

  • Black and White

Transfer half the batter to a bowl. Stir 4 ounces melted bittersweet chocolate and 1 tablespoon unsweetened cocoa powder into half the batter. Pipe chocolate batter into one half of each mold, then pipe vanilla batter into remaining half of mold.

  • Spice

Add 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/2 teaspoon ground ginger to flour mixture. For cream cheese glaze, stir together 6 ounces room-temperature cream cheese and 1/4 cup plus 2 tablespoons confectioners’ sugar until smooth. Stir in 1/4 cup plus 1 tablespoon whole milk. Dip scalloped side of each baked madeleine into glaze, and wipe excess off sides. Grate cinnamon sticks over glaze, dusting tops. (Makes enough for 1 batch.)

  • Peanut Butter

Use only 1 1/2 sticks butter, and add 1/4 cup natural peanut butter when melting butter. Sprinkle madeleines with 1/2 cup chopped peanuts before baking. Cut baked madeleines in half lengthwise through center, and sandwich each with strawberry jam.

  • Lemon

Reduce 1/4 cup fresh lemon juice by half over medium heat, about 15 minutes; add to batter with 1/4 cup finely grated lemon zest (from 4 lemons) before adding flour mixture. For lemon glaze, whisk together 2 cups confectioners’ sugar and 2 tablespoons finely grated lemon zest and 1/4 cup plus 2 tablespoons fresh lemon juice (from 4 lemons). Dip scalloped side of each baked madeleine into glaze, and wipe excess off sides. (Makes enough for 1 batch.)

******Nonstick madeleine pan, $24; Gobel Traditional Finish Madeleine Plaques pan, $16; both from williams-sonoma.com.

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janspreme:

all that matters - jb

❤️❤️❤️

dannie-riel:

Credits: Import Bible 

dannie-riel:

Credits: Import Bible 

my loveeeee

my loveeeee

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Diamond-Bei Maejor

So proud of my baby for graduating. It’s been one hell of a year but you did it! Congrats bubb! I LOVE YOU 

My baby <3

My baby <3

laithhhhhh

laithhhhhh

Yummmm

Yummmm

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Stay Awhile-Quincy

-doza:

Noah step your game up.

-doza:

Noah step your game up.