Last week, i tried one of the recipes, which is Japanese milky madeleines...
In my personal opinion, it tasted a bit too creamy (i guess that's why it's called 'milky') and a bit too sweet... So, feel free to reduce the fresh cream and sugar/honey according to your own personal taste...
But overall, i totally agreed with what the author said in her book:
"These simple butter cakes are a classic baked favourite in the realm of Japanese-western baked items. They are perfect for a quiet afternoon tea, paired with your favourite hot beverage and a good book."
The cake tasted veeery nice with my favourite coffee :)
Here's the recipe :
Pastry flour 120 gr
Rice flour or corn flour 20 g
Milk powder 15 gr
Baking powder 1/2 tsp
Honey 15 gr
Hot water 1 tsp
Unsalted butter 100 gr
Double (heavy) cream 50 gr (at least 45% milk fat)
Vanilla extract 1 tsp
Eggs 140 gr
Salt a pinch
Castor sugar 150 gr
1. Preheat oven to 170 C. Sift together flours, milk powder and baking powder. Combine honey and hot water in a small bowl.
2. Place butter, cream and vanilla in a bowl and heat over a double boiler until butter is melted. Set aside.
3. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix well.
4. When egg mixture is warm, use an electric mixer to beat on high speed until light & fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
5. Gently fold in flour, milk powder and baking powder mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
6. Pipe batter into prepared baking cups. Bake for about 25 minutes until madeleines are light golden in colour. Cool on a wire rack.
7. Store madeleines in an airtight container at room temperature for up to 5 days, or up to 1 month in the freezer.
I love the golden brown surface!! But sorry for the oversize papercup that make the cake appearance less perfect.. i was using the papercup that's available at home :)
xoxo,
Dumont Cake
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