Thursday, April 3, 2008
chocolate raspberry madeleines
There's something about afternoon tea that I love. The idea of sneaking in a whole other meal of sandwiches and biscuits, and calling it tea, is ingenious. Perhaps it is its ability to civilize even the most etiquette-challenged of individuals, at least for one afternoon. Madeleines, of course, are French, and probably would have never found their way into a British tea. But it's my tea party, and I'll make what I want to. Besides, madeleines are so delightful. Great for dunking, yet still elegant and refined.
I made this chocolate version for Easter dinner with Mr.S's family. Flavored with a dollop of raspberry preserves, they are nuanced with another layer of sweetness.
If anyone has suggestions on a good madeleine pan, or know of how to keep the pretty little cakes from sticking, please let know. Mine is from Williams Sonoma, heavy gauge steel with a non-stick finish. Any help would be appreciated!
Chocolate Raspberry Madeleines
loosely adapted from Cooks Illustrated
yields 12 madeleines
4 Tbsp all purpose flour
1/4 cup cocoa powder
2 large egg yolks
1 large egg
1/4 cup sugar
1 1/2 tsp vanilla extract
1 Tbsp raspberry liquor, such as Chambord
4 Tbsp unsalted butter, melted
1. Preheat oven to 375F. Brush madeleine pan with melted butter; dust lightly with flour. Sift together flour, cocoa powder and salt in a bowl; set aside.
2. Beat yolks with egg on high until light and pale, about 5 minutes. Add in sugar and vanilla; continue beating for another 3 minutes until ribbons in the batter start to form. Gently fold in flour mixture, then melted butter and Chambord.
3. Spoon the batter into the molds, filling them halfway. Drop a dollop of raspberry preserves into the center of each, and finish by spooning the remaining half of the batter on top. The batter should come level with the rim of the mold. Bake for about 10-12 minutes, or until cakes spring back when gently pressed. Loosen each cake and turn out onto a dry towel; allow to cool completely.