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Ingredients
- 68 grams Whole Grain flour (Sonora, Red Fife, Spelt, Hard Red)
- 2.2 grams (1/2 t) baking powder
- .6 grams (1/4 t) kosher salt
- 83 grams (2 medium eggs
- 55 grams granulated sugar
- 66 grams unsalted butter, at room temp
- 9 grams (2 t) dark brown sugar
- 9 grams (1 1/4 t) honey
- Additional butter for pans
- 1 12 mold Madeleine pan
Details
Preparation
Step 1
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, combine the eggs and sugar and mix on medium-high speed for about 1 minute. Increase speed to high and whip for about 4 minutes, until the color lightens and the batter doubles in volume.
Meanwhile, heat the butter, brown sugar and hone in a small saucepan over medium high heat, whisking to dissolve the sugar, about 1 minute. Remove from heat.
Remove the bowl from the mixer stand and fold in half the dry ingredients, then fold in the remaining dry ingredients until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Pour the warm butter mixture over the batter and fold until the mixture is incorporated and the batter is smooth. Place the batter in a covered container and refrigerate overnight.
Preheat the oven to 350F. Brush the Madeleine pan with butter. Refrigerate of freeze the pan to harden the butter.
Transfer the batter to a pastry bag or use a spoon. Pipe or spoon the batter into molds (1 generous T each) Tap the bottom of the pan against the work surface to smooth the top of the batter.
Bake for 7 - 8 minutes in a convection oven, 8 - 9 minutes in a standard oven, until the tops are lightly browned and skewer inserted in the center comes out clean. (The bottoms will brown more quickly than the tops, so keep the tops on the lighter side) Immediately unfold madeleines and cool on a wire rack.
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