traditional (mini) madeleines

madeleines are, i think, one of my favorite little sweet treats. okay, i might have said that about numerous little treats… but it’s a bit more true for madeleines, surely… somehow, though, i’ve always shied away from making my own. now, though, with the bouchon bakery cookbook, that looks really professional, i thought it should be a feasible project (or at least we rise to meet our challenges, ahem).   and indeed, the recipe and the exact amounts (2.2 grams, anyone?) looked a bit intimidating. but each step is defined so clearly that it ended up begin fun. and they turned out wonderfully cloud-like, with a sweet, vanilla-y, buttery taste to them. and an added bonus for the mini size (everything mini is cuter, right?).   
traditional (mini) madeleines
recipe from the bouchon bakery
you will need: madeleine molds (i made about 40 mini madeleines). 
the dough needs to be refrigerated overnight.
68 g flour
2.2 g baking powder
0.6 g salt
83 g eggs 
55 g sugar
66 g butter, at room temperature
9 g brown sugar
9 g clover honey
place the flour in a medium bowl and sift in the baking powder. add the salt and whisk together. combine the eggs and sugar in the bowl of a stand mixer (my version: hand mixer) and mix on medium to high speed for about 1 minute. increase the speed to high and ship for about 4 more minutes, until the color lightens and the batter doubles in volume. 
meanwhile, heat the butter, brown sugar and honey in a small saucepan over medium-high heat, whisking, to dissolve the sugar, about 1 minute. remove from the heat. now 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 180 c / 350 f. brush the madeleine pans with melted butter, thoroughly, then chill the molds in the fridge to harden the butter. use a spoon to transfer the batter into the molds (i used about 1 tsp. of batter for each mold). tap the bottom of the pan against the work surface to smooth the top of the batter. bake for about 6 (for the mini madeleines) to 8 minutes (for the large madeleines), until the tops are lightly browned and a skewer inserted in the center comes out clean. note: the bottoms of the madeleines will brown more quickly than the tops, so keep the tops on the lighter side. immediately unmold the madeleines and cool on a cooling rack. the madeleines are best the day they are baked, but they can be stored in a covered container for up to 1 day.
note: the next time around i’ll try the pistache madeleines (i bought a truckload of pistache cream in paris… yum…). 
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