Last year, my post-holiday bargain shopping score included two Il Mulino Madeleine pans, one light and one dark. I had a hunch that at $7 each, they were a steal. Heavy, non-stick commercial grade pans. I intended to try my hand at making the famous French treat over the break, but the weather was nice and I played golf instead. This holiday has been very cold with snow and ice, so out came the pans still in their original packaging. I went with Ina’s recipe. When it comes to French food with BUTTER, you can’t go wrong.
These were perfect.
LeCake Notes: I added coconut extract along with the vanilla. I used cooking spray instead of doing it the old-fashioned way. The genoise was VERY thick perhaps due to the cold temps, and I overfilled the molds the first time. I recommend a #40 scoop to keep the cakes even. I used the light pan only, it worked beautifully at 325! Makes 24 cakes.
Below is the recipe straight from Ina Garten and foodnetwork.com.
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.
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