We have been quite busy these past couple of days so I have not attempted anything really new. I am still surrounded with baguettes and brioches and I guarantee there will never be enough!
I had an order for madeleines, so I made a double batch and added chocolate chips and toffee extract to the second batch.
I always use the same recipe but this time I did not go for the thermic shock, inspired by Avital, and baked them at a constant 400 degrees and the madeleines still had that lovely little bump.
Here it is again. I promise to be more inventive soon, especially since I want to participate to Blog Party 14 and Sugar High Friday.
Madeleines de Commercy, adapted from "Les Madeleines salees et sucrees de Sophie" by Sophie Dudemaine.
For 16 madeleines
130 gr. (4 0z) all purpose flour
1 tsp. baking powder
130 gr. (4 oz) sugar
130 gr. (4 oz) butter
I added 1/2 cup chocolate chips and 1 tsp. toffee extract
Preheat oven to 500 degrees. Melt the butter either in the microwave or in a saucepan on low heat. Let it cool a bit.In the bowl of an electric mixer, whip the eggs and the sugar until pale yellow. Add the flour and baking powder. Mix on medium high speed until everything is well incorporated, add the melted butter.
Pour one Tb. of the batter into the center of madeleine molds (I use silicone ones). Bake in the center of your oven for 4 minutes at 500, then lower the temperature to 400 and bake another 4 minutes. Let cool 5 minutes and unmold.
I turned around long enough to already be missing 4!