February, Paris & Madeleines

It's February, and we're on our way to a few days in freezing Paris, like we did last year. You've probably got it already from last post. Yes, we're heading for Paris again. And again. Casablanca is responsible for the famous "we'll always have Paris" to which I'd only had that we'll always be going back to Paris. Even when it's February, and no one in his/her perfect mind would choose any Central Europe destination. Oh well. The weather forecasts are quite bad - not at all like the sunniest of days we got there last June (photo above) but it's Paris, so we'll find many things to do, eat and see.

In between dreams of macaroons and crème brûlée, I've made madeleines. But not just any madeleines. This is Christian Constant's recipe (and you know how much a like him, don't you?). I've made madeleines for the first time last year when we got back from Paris. Chocolate Madeleines. The recipe is quite easy to follow, I just made 2/3 to fit my pans.



Madeleines
Adapted from Christian Constant, Ma Cuisine au Quotidien

Makes 20-25

2 large eggs
3/4 cup (90 grs) powdered sugar
1 Tbsp + 1 tsp (20 grs) honey
1 Tbsp milk
1 tsp vanilla extract
3/4 cup + 2 Tbsp (135 grs) all-purpose flour
1 tsp baking powder
1/2 cup + 1 Tbsp (135 grs) unsalted butter

Cream eggs, sugar, honey, vanilla extract and milk until combined. Sift flour and baking powder, and mix in.

You need "noisette butter" or beurre noisette (literally, "hazelnut butter") for this recipe. It's basically clarified butter with a fragrant nutty flavour. In a saucepan over medium to high heat, brown the butter until golden. Sieve, and set aside to cool. Carefully fold the cooled butter, using a spatula, without whisking. Refrigerate for up to 24 hours.

Preheat the oven to 200°C (400°F). Grease a mold for madeleines, and sprinkle with flour (use a sieve for better and faster results).

Fill each mold with spoonfuls of batter until 3/4 full. Bake for 4 minutes. Reduce oven to 180ºC (350ºF), and bake another 4 minutes.