Style & Life Blog: A lovely tradition...Daniel Boulud's Madeline Recipe

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A Lovely Tradition…Daniel Boulud’s Madeline Recipe

I recently had dinner at a cozy Italian restaurant and, as we were leaving, the owner gave pressed a bag of biscotti into my hand. It was the perfect ending to a delicious meal and time spent with friends. We enjoyed it the next morning over tea and coffee.

I love incorporating details and traditions like this…thoughtful touches that elevate your experience. Since my husband is French I considered how we could incorporate for our guests and thought madelines would be perfect. They are light and delicious…you can enjoy them with everything from coffee to champagne. So I have been baking a batch of madelines and giving to guests as they leave. The gesture has been much appreciated. 

When looking for a recipe, I discovered the renowned French chef’s Daniel Boulud’s recipe and was pleased with the results. The recipe is relatively easy to prepare and I like how you can make it a day in advance. 

INGREDIENTS

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup all-purpose flour, plus more for dusting

2 large eggs

⅓ cup granulated sugar

1 tablespoon light brown sugar

1 tablespoon honey

2 teaspoons finely grated lemon or orange zest

6 tablespoons (¾ stick) unsalted butter, melted, warm

Nonstick vegetable oil spray

Powdered sugar

12-cake regular madeleine pan

INSTRUCTIONS

Whisk baking powder, salt, and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes. Batter can be prepared one day in advance, keep chilled.Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm

Source: bonappetit.com

Start your own tradition or enjoy these sharing delicious madelines with your friend and family! 

Bisous,
Rebecca

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