Tuesday, January 3, 2012
A Little Tea and Cake: Recipe
I made these in a cooking class I took a long time ago and I wrote several notes on the recipe. The one that stands out is that they start to go stale the moment you take them out of the oven! But since they're so very easy to make, I suggest you make a batch and then gobble them right down with your hot tea, a good book, and quite possibly a blanket!
Vanilla Buerre Noisette Madeleines
makes @ 60
3 large eggs
5 1/2 oz. all-purpose flour
5 1/2 oz. unsalted butter
1 vanilla bean
5 1/2 oz. sugar
1 tsp. baking powder
1/4 cup Creme de Cocao (or Rum)
Confectioner's Sugar for dusting
Preheat oven to 350.
In a medium pan, melt the butter over medium-high heat and scrape the vanilla bean* into the pan. When the butter becomes a nutty brown color, turn off the heat. Spray the Madeleine pan with non-stick spray and set aside.
While the cakes are baking, soak a clean dish towel with the alcohol and set aside. Once the cakes come out of the oven, turn out onto the dish towel and cover lightly as they cool. Once fully cooled, dust with powdered sugar and repeat with remaining cakes.
* Slice the vanilla bean down its center - lengthwise - and with the tip of the knife, scrape the tiny black beans away from the skin.