Have you ever virtually baked with anyone?
No? Well, maybe you should try it.
Let me tell ‘ya, Twitter sometimes makes things come true. (I suggest you check it out and give it a try. (No, I’m not being paid to say that.) And follow me there.)
So, the other day, it was before Thanksgiving, @lisaiscooking was tweeting and asking does anyone know of a double crusted pumpkin pie recipe? And I thought, “Oh I just baked a double crusted apple pie, so maybe we can bake together a double crusted pumpkin pie”. Then I realized, Lisa lives in Austin, Texas! Bummer. Because I had a lot of fun baking with Jessie. Then I wondered, “Hmm, maybe we can do something else, somehow, somewhere, someday and bake pumpkin pie together”. Next thing, we started to exchange e-mails and toss ideas. But then I realized I have already made a Pumpkin banana cream pie and that was enough pumpkin for me for this year. So… we went back and forth with it.
I started to doubt the whole thing because of the distance, you know… and then it hit me! In this world, we don’t have to be at the same place at the same time to lovingly make something together, right?! We’re virtual buddies and we can virtually make it happen. Sort of like… cyber-s_x? Only we’re baking… It’ll be my first time.
And then, Lisa suggested we bake Madeleines.
I never made madeleines before, but wanted to for a very very long time. I was ready for this moment ever since the first time I laid my eyes on these. That was back in December 2008! Gosh, why have I waited for so long? Maybe I needed to wait for the right person, and the right time, to be ripe enough for making these cookies.
So Lisa ended up making savory Madeleines in Texas and I made mine here. Let’s see what she was up to, click here.
Mine are sweet orange flavored and dipped in chocolate. It just was in my destiny to make ‘em. Gorgeous. With some lessons learned. Because usually when you make something for the first time there is a lesson to learn, no?
OK, enough with the innuendos.
1) Do not overfill the pan indentations because this will happen
The cookies will be too big, they will overflow as they rise, and they won’t cook evenly. Those in the edges browned faster than those in the middle, the cooking time was longer, and most of the cookies were pale. So, for next time, fill each indentation with a little less than half the dent’s height. Only 2 turned out perfectly…
2) I only had one pan with 12 dents and the recipe makes about 30 cookies. (I knew this was going to happen!)
But I was resourceful and used a mini cupcake pan. Well, you CAN bake Madeleines in mini cupcake pans only then they won’t be called Madeleines but cupcakes. The shape goes with the name, you know what I’m saying?
I used a 12 dents madeleines pan + 12 mini cupcakes pan. But next time, since I overflowed the indentations in the pans, I’d probably use 3 pans to make about 30 cookies. (I need to by 2 additional pans.)
3) The batter was beautiful, and delicious, with sweet with gentle orange and vanilla flavor, and there was enough for 2 more cookies. I hated the thought of throwing it away
but I didn’t want to use another cupcake pan for only 2 cookies, so we ate it just like that out of the bowl. Yes. When I was a kid I ate raw dough with raw eggs in it and survived just fine. I have decided not to panic when my kid wanted to taste the raaaawwww batter.
4) Use a tripod. I took the photos without a tripod, like Penny does, but mine turned out a bit blurry, so…
…until I become a pro, use a tripod! You get the picture, hahaha, right?! But they are dreamy, aren’t they?!
Everyone loved them. I brought some for a Hanukkah party and the kids thought they were chocolate covered Sufganiyot (Doughnuts). They were gone within minutes.
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Chocolate-Dipped Orange Madeleines
The recipe was found on Cook & Eat blog and Lara has some tips there too so go and check it out over there.
I slightly adapted it from Lara who has adapted it from bills food Lemon Madeleines recipe
Makes 20-30 madeleines, depending on mold size*
6 oz unsalted butter, melted and cooled
3/4 cup caster/superfine* sugar (or 200g)
1 teaspoon vanilla extract
zest from 1 orange
1 1/3 cup flour (or 200g)
1 teaspoon baking powder
3-4 oz. semi-sweet (or your choice) chocolate chips/chopped bar
3-4 tablespoons heavy cream
Preheat oven to 400F.
Melt the butter in the microwave and cool it a bit (because you’ll be mixing it with eggs and you don’t want to cook them).
Beat the eggs and the sugar together in a mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Add the orange zest and vanilla and mix until well combined.
Sift the flour and baking powder onto the egg mixture, and beat. Add the cooled butter and mix well. Let the batter sit for 5 minutes.
Lightly grease your pans. Spoon batter into your madeleine molds, up to the height of the dent. Don’t overfill them.
Bake for 8 to 12 minutes, depending on the size of your madeleines. The edges should be a golden brown. Cool in the pans.
Meanwhile, place chocolate and heavy cream in a microwavable bowl. Heat it in 20 seconds intervals, whisking each time you take it out of the microwave, until the chocolate is completely melted into the cream. Dip each cookie in the chocolate ganache and place on a plate to solidify, or not
Serve as soon as possible.
A few more notes:
* The dents in my pan are 3 inch long.
* You can use regular granulated sugar and whiz it in the food processor to make the granules finer.