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Welcome back to Keep Calm and Bake. My name is Caroline and I do a You Tube cooking show.
Now, this episode, I'm going to teach you how to make some wonderful Tres Magnifique
Madeleines.
[Music]
I'm going to start by whisking together the sugar and the eggs. So I've got 75 grams of
castor sugar and 25 grams of brown sugar. Now, I'm using a mixer because I like the
flavor of the brown sugar. Right. It's easier if you've got an electric whisk like this
or you could do this by hand if you don't have one of these.
Two large eggs going in and we're going to whisk these up until they become lovely and
fluffy. It'll take a good 2 or 3 minutes. Now don't worry about scribbling everything
down, we've got all the quantities in the description box for you.
Great. Now you see how fluffy and light and airy this has all become. This is the consistency
that you want to get it. Now this helps the sponge to become lovely and fluffy and soft.
I'm going to sift my flour in now. I've got 100 grams of plain flour. I'm going to add
a teaspoon of baking powder to that. And again we're just going to sift it into the eggy
mixture. Sifting helps keep everything really light and fluffy. Pop that all in. Teaspoon
of vanilla extract. There we go. And I'm just going to fold all this together. Metal spoon
when folding something very light and fluffy, helps to cut through the mixture without knocking
out too much of the air. And you fold, you just do great big turns basically so you're
turning it around. Now these madeleines, if you've never had them before, they're just
a really kind of like darker French little cake which you would have at tea time. You
could serve them with, you know, lots of different things. And I'm actually going to show you
how to make a nice fruit compote to go with it.
Once that has been folded together, the last ingredient is actually some butter. So I've
got melted unsalted butter in a saucepan. I'm actually going to add a big spoonful to
the melted butter first. Mix this bit in together and then I'm going to add everything back
into the pan. And the reason I'm doing this is basically just to help to make the butter,
mixing better to the rest of the mixture. I'm sure there is a method in my madness.
I'm going to pour this into the rest of the batter and just fold everything together.
There we go. Right.
Now, I'm going to leave this mixture in the fridge for about an hour and a half, two hours
and then I'm going to cook them and leaving it to go hard actually helps it cook in the
oven and hold its shape a lot better.
Now the great thing about madeleines is that you can have them with pretty much anything
you like. You know, whether it's with some jam, have them in the morning, tea breaks,
afternoon tea and you can make lots of different flavors with them. Dip them in chocolate.
Anyway, few ideas.
I'm going to show you how to make a fruit compote. So something that's really easy to
have with them. Fresh berries going straight into a pan. There we go. I've got raspberries,
blue berries, strawberries, sugar. Again a couple of good tablespoons of sugar. I'm going
to use a vanilla pod. So, you know what, there we go. Yum. God, smells so good. Anyway, what
we'll do now, is I'm going to slice the middle bit, just going to open it up. And as you
can see there, inside is all the goodness, there's all that yummy vanilla essence in
there. Now what I'm going to do is just pop that in. OK.
I'm going to add a bit of orange juice so I've got a fresh orange here. I'm going to
squeeze some orange juice in. You don't need much liquid when you make a compote because
really you want it to be nice and thick. So I'm just squeezing in orange. You can add
a little bit of water to help it get going. Just a little bit of zest in there, like a
teaspoon's worth. And that will be fine. And that is it. You just leave this now for, leave
it to simmer away for a couple of minutes and then take it off the heat and then you
can have your compote ready to have chilled when the madeleines are ready.
My madeleine mixture is chilled. It's actually set to quite firm. I've got my special tin.
So there you go. You can go out and buy these. If you don't have a tin but you still want
to make them, then you could use just a little, kind of, cup cake tray or something that's
got small holes or indents will be fine.
Grease each of the little moulds with some butter. Sprinkle flour, just sprinkle that
around and we're going to knock this out. There you go. You can tip out the excess.
Right.
Now, we're ready to spoon the mixture in. So you need about, about like a 1 tablespoon
in each cup, in each mould. There you go. And now that the mixture is firmer, you can
actually make a little heat bit in the middle because traditionally, they have got like
a little mount right in the middle there. And make sure that you kind of get it all
the same in size as well.
Now if you like baking and you like the look of this recipe then don't forget to hit Subscribe,
so you get plenty more recipes. And if you like cooking in general, I have a cooking
channel with loads more delicious recipes. So you can click and subscribe over there
too.
So just finish, continue doing this until you've finish all the mixture. This is just
going to make 12 nice madeleines. These can go into your oven, 190 degrees C for only
10 minutes.
These are ready and perfect, if I do say so myself. So you see they've got a little mount
in the middle so that's good. Now just knock these out on to a wire rack to cool down,
They're coming out nice and easily. It really is worth doing the butter and the flour first.
Now just leave these to cool down. And once they've cooled, you can sprinkle them with
a little bit of icing sugar and then that's it. Serve them however you like.
So I hope you all really enjoyed this recipe. I hope you love making them. Please let me
know and I'll see you again very soon.