Raspberry and browned butter Madeleines

MadeleinesApr2017SquareYou know why I love Madeleines so much? Shh, don’t tell anyone but they are soo quick and easy and people often think mistakenly they require some sort of high-level patisserie savoir-faire. Mais non.

My utmost favourite to make is a butterscotch Madeleine, but these are lovely too. Nice to have some fresh fruit in them as well so you can convince yourself that cake, at least in this instance, is contributing to your ‘cinq par jour’.

No apologies for the smattering of pidgeon-French, it just tickled me…

Remarques
  • Makes about 18 Madeleines
  • You could use small bun tin, but really you need a shell shaped tin or it’s just a ‘little cake’. Normally I wouldn’t care about this sort of thing and I understand about not being able to afford additional bakeware, but this is one instance where it sort of does matter. Still would be nice as small cakes, but a Madeleine? Non.
Équipment
  • Small saucepan
  • Madeleine tray(s)
  • Electric whisk/stand mixer/balloon whisk
  • Large bowl and a smaller bowl
  • Flexible spatula
  • Tablespoon measure
  • Pastry brush
Ingrédients
  • Unsalted butter – 100g
  • Plain flour – 120g
  • Eggs – 2 medium
  • Soft brown sugar – 35g
  • Icing sugar – 85g
  • Salt – a pinch
  • Raspberries – a handful/70g
  • extra butter and flour to prepare the moulds
Préparation de la recette
  1. Gently heat the butter in a small sauce pan until it starts to froth and goes a nice toasty brown colour
  2. Leave the butter aside to cool a little
  3. Prepare the Madeleine moulds/tin – melt a little extra butter and paint this on the shell cavities. Then sprinkle over a little extra flour and tap the extra off
  4. Turn the oven on to 190 C fan / 200 conventional
  5. In a small bowl, smoosch up the raspberries a little with a fork – you don’t want to completely obliterate them, what you’re aiming for is a few whole, some in pieces and some crushed so the juice is oozing. This gives the Madeleines a variety of fruit textures and a few streaks of raspberry juice
  6. Whip up the eggs with the icing sugar in the large bowl for about 4 minutes until fluffed up and pale
  7. Whip in the soft brown sugar
  8. Fold in the plain flour, trying not to collapse the mix much (it will deflate a little but the only leavening agent in the recipe is eggs, so you’re relying on the lift you created from whipping eggs and sugar)
  9. Fold in the butter – it will seem a lot at first but it will fold in smoothly
  10. Fold in the smooshed raspberries
  11. Using the tablespoon measure, fill each shell cavity with the mix – it should be about 75% full
  12. When they’re all filled, place in the oven for 10 minutes
  13. Test doneness by pressing one Madeleine lightly with the tip of a finger – if it springs back then they are ready. If it leaves a little indentation, then pop in for a minute longer

MadeleinesCloseLandscapeApr2017

Bon appetit!

 

Save

Advertisement

Published by Ink Sugar Spice

I’m Lynn and I’m a baker, pasta maker, patissiere, cook, crafter, designer, artist and illustrator. There's little that I can't make by hand. I have been making bread and pasta, baking and creating recipes for 30 years since a teenager. I was featured as the 'pasta fanatic' in episode three of Nadiya's Family Favourites on BBC2 (July 2018) https://www.bbc.co.uk/mediacentre/proginfo/2018/31/nadiyas-family-favourites I work as a web and graphic designer/copywriter/social media manager and have an honours degree in theatre design and have many artican crafts, carpentry and design skills. 💙 #pasta #food #baking #bread #patisserie #confectionery #art #crafts #recipes #blogger #design #illustration

4 thoughts on “Raspberry and browned butter Madeleines

Please do leave a reply or raise a question here 💙

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: