oneworldtalk

I make plain madeleines and sometimes add cranberries in the cake mix. This is an all-time favourite among my friends with a sweet tooth, dessert lovers and children. The texture of madeleine should be quite dense yet spongy. The browned butter gives it a uniquely rich and aromatic flavour.

I recently came across a Hazlenut madeleine receipe by Chef Guillanume Brahimi published in the Good Week Living in the weekend herald. Brahimi was trained in Paris under three star Michelin chef Joel Robuchon in Australia.

Hazelnut madeleines
Makes 50 serves 20

5 eggs
225 g sugar
115 g flour
12 g baking powder
115 g ground hazelnuts
225 g browned butter

Lightly mix the eggs with sugar.
Add flour, baking powder and ground haselnuts and mix further until combined.
Add the butter and mix again.
Cover with cling film, then rest in the fridge overnight.

Preheat the oven to 180 degree C. Grease a large madeleine tray with butter and flour.
Pipe the mixture into the moulds.
Bake the madeleines for 10 minutes.
Remove from the oven and leave for 2 mintues.
Serve while still warm.

Madeleines - tiny tea cakes are sold at Delifrance at $3.55 for six pieces.

Incidentally, Delifrance is a local company, not French owned.

http://www.delifrance.com.sg/sg/sitebranches/bizconcepts/expresscrnrs_menu.html