Happy 6th Blogiversary to Baking is my Zen! and a Lemony Madeleines Recipe

Lemony Madeleines

Baking is my Zen celebrates its 6th Blogiversary today ~ January 31, 2015

Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, its been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015

So, what’s my focus this year in baking?

French Desserts.
Bread Baking.
Pizza.

I had taken a recreational French Baking Course at the International Culinary Center (formerly called, The French Culinary Institute) in New York City a few years ago.

I fell in love with french pastry. Since taking this course, I have not baked many french desserts. So, I will be baking more french desserts this year.

Will use my textbook from class, The Fundamental Techniques Of Classic Pastry Arts as a guide in selecting which french desserts to bake throughout the year.

The Fundamental Techniques Of Classic Pastry Arts

Speaking about life’s simple pleasures…that would have to be baking homemade bread. I love, love, love bread. Baking homemade bread brings me lots of happiness. Seeing the formation of a yeast dough transform to a loaf of bread is exhilarating. It’s magical.

Another food on my radar to accomplish…PIZZA.
Pizza is one of my favorite foods. My goal is to make pizza just as good as my neighborhood pizzeria. I have been testing different dough recipes. Still searching for ‘THE ONE,’ go-to dough recipe. Homemade pizza…there’s nothing better! I’ll be posting savory recipes on my savory blog,
sometimes SAVORY.

Lemony Madeleines

Lemony Madeleines ~

A french dessert classic. These are small sponge cakes.

Lemony Madeleines -

I had made Madeleines from the Bouchon Bakery Cookbook in the past. I will be trying different Madeleine recipes this year with different flavor profiles.

The recipe I had posted today is from, Laura Vitale in the Kitchen. She has a myriad of recipes on YouTube. I had tried a few of her recipes, with much success. You’ll probably see more of her recipes this year on my blogs, with my adaptations. Laura Vitale now has a cooking show on the Cooking Channel called, SIMPLY LAURA with Laura Vitale.

Now, onto baking Madeleines…

LEMONY MADELEINES

By Laura Vitale
Adapted by Carmen Ortiz of Baking is my Zen

~Lemony Madeleines

Makes About 16

INGREDIENTS:

1 stick unsalted butter

2 large eggs
1/2 cup white sugar
1 teaspoon honey

1 teaspoon vanilla extract
zest of one lemon

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

softened butter, for brushing madeleine pans (about 3-4 tablespoons)
flour, for dusting buttered pans

confectioners sugar, for sprinkling on Madeleines, (optional)

DIRECTIONS:

DAY 1:
1) MELT BUTTER: Heat the butter in pan until completely melted, stirring occasionally. Heat the butter until it is lightly browned. Immediately remove pan from stove once the brown color is achieved. Pour browned butter in a bowl to cool.
2) CREAM EGGS AND SUGAR: In the bowl of a standing mixer fitted with a whisk attachment, cream eggs and sugar for 3-4 minutes on high speed or until the mixture thickens and develops a light pale color.
3) HONEY: Add honey to egg mixture. Mix.
4) VANILLA AND LEMON ZEST: Add vanilla and lemon zest to egg mixture. Mix.
5) SIFT DRY INGREDIENTS: Sift flour, salt and baking powder.Mix dry ingredients.
6) COMBINE WET AND DRY INGREDIENTS: With mixer on low speed, add one third of the sifted flour into the egg batter. When incorporated, add some more flour, mixing gently. Add final amount of flour, mixing gently.
7) STREAM MELTED BUTTER INTO BATTER: With mixer on slow speed, slowly stream in the melted butter. Mix until incorporated. DO NOT OVERMIX. Finish by folding batter gently with a spatula.
8) CHILL OVERNIGHT: Transfer batter to a bowl. Cover and chill overnight.

DAY 2:
9) PREHEAT OVEN: Preheat oven to 350 degrees Fahrenheit.
10) BRUSH PANS WITH SOFTENED BUTTER/FLOUR PANS: Brush two madeleine pans with softened butter. Chill for about 2 minutes. Brush pans again with butter. Sift flour over the pans. Tap off excess flour. Chill flour/buttered pans in freezer for about 10 minutes.
11) ADD BATTER TO PANS: Spoon a small amount of batter into each pan shell. Fills approximately 16 shells.
12) BAKE: Bake Madeleines for 12 minutes or until lightly golden and brown around the edges. NOTE: DO NOT OPEN OVEN DOOR until Madeleines are baked.
13) COOL: Cool little cakes for about two minutes in the pan, then invert them on a cooling rack to finish cooling.
14) SERVING SUGGESTION: Serve the cakes plain or sprinkle with confectioners sugar if desired.

PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ of BAKING IS MY ZEN

LEMONY MADELEINES

Lemony Madeleines

DIRECTIONS:

DAY 1:
MELT BUTTER: Heat the butter in pan until completely melted, stirring occasionally. Heat the butter until it is lightly browned. Immediately remove pan from stove once the brown color is achieved. Pour browned butter in a bowl to cool.

Preparing Lemony Madeleines (1)

Preparing Lemony Madeleines (2)

Preparing Lemony Madeleines (3)

CREAM EGGS AND SUGAR: In the bowl of a standing mixer fitted with a whisk attachment, cream eggs and sugar for 3-4 minutes on high speed or until the mixture thickens and develops a light pale color.

Preparing Lemony Madeleines (4)

Preparing Lemony Madeleines (5)
HONEY: Add honey to egg mixture. Mix.

Preparing Lemony Madeleines (6)
VANILLA AND LEMON ZEST: Add vanilla and lemon zest to egg mixture. Mix.

Preparing Lemony Madeleines (7)

Preparing Lemony Madeleines (8)Preparing Lemony Madeleines (9)
SIFT DRY INGREDIENTS: Sift flour, salt and baking powder.Mix dry ingredients.

Preparing Lemony Madeleines (10)

Preparing Lemony Madeleines (11)
COMBINE WET AND DRY INGREDIENTS: With mixer on low speed, add one third of the sifted flour into the egg batter. When incorporated, add some more flour, mixing gently. Add final amount of flour, mixing gently.

Preparing Lemony Madeleines (12)Preparing Lemony Madeleines (13)

Preparing Lemony Madeleines (14)

STREAM MELTED BUTTER INTO BATTER: With mixer on slow speed, slowly stream in the melted butter. Mix until incorporated. DO NOT OVERMIX.Finish by folding batter gently with a spatula.

Preparing Lemony Madeleines (15)

Preparing Lemony Madeleines (16)

Preparing Lemony Madeleines (17)

CHILL OVERNIGHT: Transfer batter to a bowl. Cover and chill overnight.

Preparing Lemony Madeleines (18)

DAY 2:
PREHEAT OVEN: Preheat oven to 350 degrees Fahrenheit.

BRUSH PANS WITH SOFTENED BUTTER/FLOUR PANS: Brush two madeleine pans with softened butter. Chill for about 2 minutes. Brush pans again with butter. Sift flour over the pans. Tap off excess flour. Chill flour/buttered pans in freezer for about 10 minutes.

Baking Lemony Madeleines (1)Baking Lemony Madeleines (2)Baking Lemony Madeleines (3)Baking Lemony Madeleines (4)
ADD BATTER TO PANS: Spoon a small amount of batter into each pan shell. Fills approximately 16 shells.

Baking Lemony Madeleines (5)

Baking Lemony Madeleines (6)

BAKE: Bake Madeleines for 12 minutes or until lightly golden and brown around the edges. NOTE: DO NOT OPEN OVEN DOOR until Madeleines are baked.

Baking Lemony Madeleines (7)
COOL: Cool little cakes for about two minutes in the pan, then invert them on a cooling rack to finish cooling.

Baking Lemony Madeleines (8)Lemony Madeleines
SERVING SUGGESTION: Serve the cakes plain or sprinkle with confectioners sugar if desired.

Baking Lemony Madeleines (9)

Lemony Madeleines~ cross-section

Enjoy your Madeleines ~

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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