Thursday, 25 April 2013

Pistache et Framboise Petite Madeleines

Weekend went by so fast and its middle of the week already. Don't know why the last few days I was crazily making small tea cakes... maybe I really need something for my coffee! Madeleine is always one of my favorite teacakes, especially mini ones... small and cute with a little hump on its back, can also incorporate many different flavors... here is mine pistache et framboise petite madeleines or mini pistachio and raspberry madeleines. They are super delicious, only using a few simple ingredients, another good thing is you can always make a batch in fridge and can have freshly baked madeleines whenever you like!

for 60 mini madeleines, you need...
  • 140 g sugar
  • 110 g cake flour or all purpose flour
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • two large eggs (at room temperature, slightly beaten)
  • 110 g unsalted butter (melted and cool)
  • 25 g chopped toasted pistachios
  • one teaspoon natural raspberry extract

The method of making these cuties is quite easy, just a few simple steps and you are nearly there... the only special equipment you need is a madeleine mold. I use a non stick one which I find easier to clean up, however, it still need to be buttered and floured before filling up with batter to bake. If you really like madeleine like me, you should get a madeleine mold cause I promise you will use it again and again whenever you have a chance!

my directions...
  • firstly, sift, sugar, cake flour, salt and baking powder into a bowl
  • fold you slightly beaten eggs into dry ingredients gently
  • fold in melted butter into you batter
  • fold in raspberry extract
  • fold in chopped pistachios until you have a homogeneous batter
  • cover your batter and let it rest in fridge at least one hour or up to 3 days
  • when your are ready to bake, preheat your oven to 400 F and set a rack in middle
  • butter and flour your madeleine mold
  • pipe your batter into mold nearly full or you can use a small spoon to scoop batter into mold
  • put your madeleines in oven and bake about 7 minutes (don't open your oven!)
  • you will see them rise up like a small mountain and get a nice golden brown colour then they are done
  • take them out from your oven and turn them over rightaway on a rack to cool
  • make some coffee or tea and enjoy!
Wow, they look amazing! Best thing is you can try them rightaway and they taste best the same day they are baked, although you can save up uneaten ones airtight for a couple days (I doubt if you have any!). These cuties looks so perfect and taste so yummy... I can finish at least five or so with my coffee. I love their nutty pistachio flavor, little spongy buttery feel and a faint raspberry aroma...hmm...I have to make another coffee now!