Biscuits
by Sandra
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(No Ratings Yet) Loading ... Honey Madeleines, Vanilla & Orange smell like a cloud
Claire Clark, I admit that I did not even cast a glance at the recipe since I had my "essential" a recipe widely proven, simple, good, fast and efficient. But some time later, in rediscovering the same recipe on the blog of Diana and Todd, WhiteonRicecouple and especially by reading the text promising Todd, I knew I had to try not only I had been asked by the description of the incredibly delicate a texture "of these madeleines but even more so by the time of tasting "[...] I have small madeleines out of the oven and I tasted [...]. Time stopped. During a rather long time. All I had always wanted and hoped in my heart in a madeleine was there. "A real time proustien ...
After all the poetry, I will not bore you with considerations of "scientists" on the grounds of a texture as fine and light: just know that the secret is in the beaten egg length.
While it is true that this recipe requires more time, more tools and more patience than mine, but once in time .. for the pleasure of the senses and the senses ... for moments suspended in search of lost time.
(for thirty madeleines) - 130g butter or margarine
- 25g honey taste
- 1 cs Cointreau or other liqueur of orange (optional)
- 140g flour T55
- 3 / 4 cc de levure chimique
- 3 eggs
- 100g of sugar ice
- 1 / 2 pod vanilla
- 1 packet of vanilla sugar
In a small bowl, mix the flour and baking powder (the mixture prior is important to have a consistent rise during cooking).
Gently incorporate the flour / yeast in 3 or 4 times with a maryse working the dough from bottom to top while turning the bowl: do work that the dough just enough to no longer see any traces of flour.
Preheat oven th. 7-8 (220 ° C). Butter and flour the molds of footprints madeleines (unless they are flexible molds).
Divide the dough in the footprints of madeleine molds (fill in the 2 / 3) with a tablespoon or by placing the dough in a pastry bag fitted with a smooth tube of 1 cm (place a cordon dough in the center of the footprint).
Oven and cook for 8 to 9 min maximum. Turn right out of the oven and cool on rack.
Nature serve to better appreciate the finesse or lightly dusted with a veil of sieved icing sugar ..
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Biscuits Snack: almonds jam Pesach
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There are an incredible number of variations of these cookies basis whatsoever in the dough (plain or chocolate, with or without powder of dried fruit, with white sugar or brown etc. ..) or the lining from the traditional jam chocolate through the most modern dulce de leche sauce and caramel.
In this version specially adapted for the feast of Pesach (Passover), the flour is replaced by the flour Matsa biscuits which gives a slight roasted flavor and crunchy texture that contrasts nicely with the jam.
Even if you do not have the time or that the temptation is strong, especially not replace the almonds roasted with a simple almond powder trade too often and especially fine too bland. Roasting allowing to release all the aromas of almonds and grinding robot which provides a texture a little grainy give more character to biscuits. A bit more work for much more than greed, it's worth it not ..?
(for 25 small biscuits) - 70g almonds
- 100g sugar
- 100g flour Matsa
- 1 pinch of salt
- 110g butter or margarine, melted (e)
- 1 egg
- 1 / 2 cc of extract of vanilla
- 2-3 drops of bitter almond extract or almond flavoring
- preferably red jam: strawberry, raspberry, red fruit, etc. ..
Put the butter or margarine in a small saucepan and melt. Let cool time to grind the almonds.
Place the roasted almonds with sugar Matsa the flour and salt in the bowl of a robot equipped with dual blade and mix by pulse long until a fine powder (keep regular stop mixer to avoid forming a paste).
In a medium bowl, whisk the eggs coarsely and add the contents of the bowl, the warm melted butter and perfumes. Mix with a spoon for a homogeneous thick paste. Place in refrigerator 30 minutes to harden.
Preheat oven th. 6 (180 ° C). Sprinkle 1 or 2 baking sheets with baking paper.
Take the equivalent of a tablespoon of shaves per cookie dough, form balls and place on baking trays, leaving a space of at least 3 cm between them. Refrigerate 10 min.
With the handle of a wooden spoon or other, make indentation in center of each ball of dough (possibly reform the ball of dough) to about 8 mm deep. Fill the cavities formed with jam (1 / 4 cc) with the new place to cool for 5 min.
Oven and bake 10 to 12 min or the time that the cookies brown lightly on the surface and the underside is well browned. Gently transfer the cookies on a wire rack to cool.
These biscuits will keep in an airtight container.
Source: Adapted from a recipe by Melissa Roberts in Gourmet
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