Blueberry & Nutmeg Madeleines

I made a batch of madeleines the other day. They were nice. As was the brown butter apple and carrot cake with brown butter icing.

I also made a huge yoghurt and blueberry tray bake and that was, again, pretty lovely.

 But these, only these have been post worthy.  

I don't blog everything I bake. "The Unblogged"  are because I've snatched the recipe off a website, or someone else's blog. It might be a recipe from this blog but I don't want to bore you with the same thing.  It might just be vapid or boring (cough-victoria-cough-sponge-cough).  

Unless I've suitably messed around with it.  

Like these madeleines.

Makes 18

Based on this recipe

Ingredients

2 eggs

110gr caster sugar

100gr butter, melted cooled slightly

100gr plain flour

Small pinch of table salt

1/2 tsp baking powder

3/4tsp freshly grated nutmeg

18 fat blueberries or 36 small ones

Method

1, Preheat your oven to 190o/c and grease/flour/use copious amounts of cake release on two nine hole madeleine tins. 

2, Beat the eggs and sugar together until thick and pale.  This will take a good three to five minutes. 

3, Fold in the butter gently.

4, Sift in the flour, salt, baking powder and nutmeg and fold this through until smooth and combined. Be careful not to beat too much air in it. 

5, Divide the batter into the tins and place a fat blueberry (or two small ones) and gently press them in. They will sink down to the bottom and leave you with that lovely blueberry stain.  

6, Bake for around 10 minutes or until golden brown and springy to the touch.  

9, Gently remove them from the tins and cool completely on a wire rack.  

10, Store in an airtight tin.  

Bitter Chocolate Madeleines

Part of me loathes buying new baking tins.  The sheer amount of space they take up is ridiculous.  So I thought I would try out some new recipes with the more unusual tins that I have.  (This means more donuts! Win!). 

I needed to make something quick for a couple of wedding supplier meetings we had today (which went fabulously!) and decided on madeleines.  I’ve made some before but decided to try out a different recipe. 

Original recipe tweaked from here

Ingredients

115gr butter

130gr self raising flour

3 eggs

135gr golden caster sugar

½ tsp good vanilla extract

75gr bitter chocolate, chopped.  I used about 85% cocoa chocolate. 

Method

1, Melt the butter and leave it to cool

2, Beat the eggs and sugar together until pale and creamy looking.  This takes about 5 minutes and then beat in the vanilla extract.

3, Sift in a third of the flour into the eggs and gently fold in with a spatula.  Add the rest of the flour in two additions in the same way. 

4, Add the butter in three additions, gently folding in with a spatula.

5, Add in the chopped chocolate.

6, Butter and flour your madeleine tin well and fill them up to just below the lip of the indents.

7, Bake in a preheated oven to (190o/c) for 8-10 minutes until they are lightly golden brown and springy to the touch. 

8, Remove from the oven, leave for a minute or two and turn out onto a cooling rack.

9, Dust with icing sugar and serve.  

Rose Madeleines

Since the discovery of the Madeleine pan in one of my favourite shops in town, I have been searching for the perfect recipe. I made three loads of batter and had to tweak the fourth one to get what I wanted. The perfect very light, buttery taste and the delicate taste of roses which just shines through at the end.

Makes 24 (dependant on pan size)

2 eggs

65gr caster sugar

70gr unsalted butter, melted plus extra for greasing the pan

65gr caster sugar

Pinch of baking powder

1tsp rosewater

Preheat oven to 190o/c

1, Beat the eggs and sugar together until doubled in size. This can take about five minutes.

2, Add in the rosewater and beat for another minute.

3, Sift in the flour and baking powder and fold in delicately with a spatula.

4, Pour in the melted butter and again fold in slowly with a spatula.

5, Brush tin with butter and also dust with flour. If you have a silicone tin or a non-stick one then you probably won’t have to use flour but still liberally brush with butter.

6, Bake in the middle of the oven for 5-10 minutes depending upon the size of your Madeleine tin. I like watching the first lot, timing it and then the next batch wont have to be under surveillance!

7, Remove from the oven and let cool for a couple of minutes. A sharp tap on the worktop made mine slip out before cooling them on the rack. They are delicious warm!

8, Dust with a little icing sugar and serve!

Madeleine Tin

There is a tiny shop in town that sells French antiques, collectables and linen and its an amazing treasure trove stuffed to the gills with amazing little bits and pieces once you get inside.

My favourite section is obviously the kitchenalia and today I carefully pulled out this Madeleine tin!

I'm really looking forward to making some tomorrow!