Читать книгу Baking Favorites - Williams Sonoma - Страница 22
Оглавление4 tablespoons (2 oz/60 g)
unsalted butter, very soft,
plus more for greasing
½ cup (2½ oz/75 g)
all-purpose flour
½ teaspoon baking powder
1 large egg
¼ cup (2 oz/60 g)
granulated sugar
2 teaspoons orange-flower water
Confectioners’ sugar, for dusting
MAKES 1 DOZENMAKES 1 DOZEN
MADELEINESMADELEINES
Chuck’s Madeleines
In the late 1950s, Chuck Williams began importing French bakeware for Williams Sonoma, and
tinned madeleine pans were among the first items he stocked. This is his recipe for the little sponge
cakes that are baked in scallop shell–shaped molds. Always butter your pan, even if it’s labeled
nonstick, as these delicate cookies can easily stick.
Preheat the oven to 400°F (200°C). Generously butter a 12-mold madeleine pan.
In a bowl, sift together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg,
granulated sugar, and orange-flower water on medium speed until combined, about 30
seconds. Raise the speed to medium-high and beat until the mixture has quadrupled in
bulk and is very thick, about 10 minutes. Stop the mixer and, using a rubber spatula,
carefully fold in the flour mixture and then the butter.
Spoon the batter into the prepared molds, filling each about three-fourths full and leaving
the batter mounded in the center of the wells.
Bake until the madeleines are lightly browned around the edges and on the bottom,
8–10 minutes. Immediately turn the madeleines out onto a wire rack. Using a fine-mesh
sieve or a sifter, dust them with confectioners’ sugar. Serve warm.
TIP For an even more delicate texture, swap some or all of the all-purpose flour for cake
flour. Make sure the butter is very soft so that it folds in easily.
VARIATIONS
Almond Madeleines
Replace the orange-flower water with 2 teaspoons almond extract.
Lemon Madeleines
Replace the orange-flower water with 2 teaspooons grated lemon zest and
1 teaspoon fresh lemon juice.
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BAKING FAVORITES
