Madeleines A l'Orange
Ingredients
• Orange juice 30 ml
• 180 grams of unsalted butter + some extra to brush the pan
• 160 g plain flour, plus extra for dusting the pan
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 3 large eggs, at room temperature, plus 1 egg yolk
• 130 g caster sugar
• 1½ teaspoons vanilla extract
• Finely grated zest of 1 orange
Steps
1. In a saucepan, on medium heat brown the butter, swirling as you go. It’s gonna foam and hiss but give it some time and it will start having a nutty aroma and turn a deep brown color that’s how you’ll know it’s ready. (Around 4 minutes). Once it’s done pour it in a bowl and let it cool a little.
2. Whisk the flour, baking powder and salt together in a small bowl.
3. In a stand mixer with the whisk attachment, beat the eggs, extra yolk, sugar and vanilla on medium-high for about 5 minutes, until pale and fluffy.
4. Sift the dry ingredients over the egg mixture in two additions, folding by hand with a whisk after each. When nearly combined, fold in the orange zest, then drizzle in about half of the tepid browned butter down the side of the bowl and fold gently. Add the rest of the butter and fold through with a flexible spatula until fully combined.
5. Transfer the batter to a small bowl, cover, and chill for at least 1 hour preferably overnight (it can keep for up to 2 days).
6. When ready to bake, preheat the oven to 185°C fan-forced.
7. Brush the madeleine tin, yes every single slot, dust with a bit of flour then tap and rotate to coat evenly and remove excess.
8. Fill each mould about three-quarters full with a heaped tablespoon (roughly 30 g) of the chilled batter. Bake for about 10 minutes, until light golden and a skewer inserted into the centre (ideally through the signature bump) comes out clean. Rest in the tin for a minute, then ease onto a wire rack.
9. As now I have your attention this one is the most important, have a cup of tea, coffee or whatever you prefer. Sit down, take a deep breath, enjoy this lovely moment and take a bite.