French Food Friday - Green Tea Madeleines

 

I am in the mood to try a new recipe. I have a folder on pinterest where I park al tthe recipes that I want to try. This is one of the recipes I am going to bake over the weekemd. I love green tea so it really appeals to me, just hope French Boyfriend feels the same.

Merci to justonecookbook for the fab recipe.

Green Tea Madeleines

INGREDIENTS

4 oz unsalted butter (1 stick or 113 g) (plus 1 Tbsp for coating the pans)

⅔ cup sugar (133 g)

1 cup all-purpose flour (plain flour) (120 g) (plus 1 Tbsp for dusting the pans) 

pinch kosher/sea salt 

1 tsp baking powder

1 Tbsp matcha (green tea powder)

2 large eggs (50 g each w/o shell) (at room temperature)

1 Tbsp milk (whole or 2% fat, room temperature)

1 Tbsp confectioners’ sugar/powder sugar (optional for dusting

INSTRUCTIONS

1.Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.

2. In a large bowl, add ⅔ cup sugar. Then sift 1 cup all-purpose flour, a pinch of salt, 1 tsp. baking powder, and 1 Tbsp. matcha (green tea powder).

3.Whisk all together to combine.

4. In a medium bowl, combine 2 eggs and 1 Tbsp. milk. Whisk together till frothy.

5. Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.

6. Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. Mix until just blended and do not over mix.

7.Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended).  If you don't make soon, put the batter in airtight bag and store in the freezer for up to 2 weeks.

8. Center a rack in the oven and preheat the oven to 375°F (190°C).

9. Melt the 1 Tbsp. butter in microwave. Using a pastry brush, brush butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp. flour over the molds.

10. Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. I scoop the butter with a 1-Tbsp. measuring spoon and transfer the batter into each mold with a mini rubber spatula. No need to smooth out the batter in the mold as it’ll melt in the oven.

11. Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.

12. Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack.

To Serve

The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.

Happy baking and stay safe ♥♥ Leeann x