Wednesday, July 24, 2013

White chocolate and lemon madeleines and Blogger being stupid

White chocolate and lemon madeleines / Madeleines de limão siciliano e chocolate branco

I got a surprise a couple of days ago and it wasn’t a nice one: Blogger decided that the list with the books I own was a spam blog and deleted it – just like that, no questions asked and no proper explanations given. O_O
I have tried to restore the blog, but now have to wait until they feel like analyzing the whole thing and well, let’s just say they don’t work very fast. :(

While that happens, let me tell you about my latest purchase, Eric Lanlard’s cookbook on chocolate: the recipes look delicious and the photos are really beautiful – and that coming from someone who’ll pick a number of other flavors over chocolate any day says a lot. :)
These madeleines were the first treat I tried from the book and they were tasty but still not lemony enough for me, even though I added more lemon zest than the amount called for in the recipe – next time, finely grated zest of two lemons, for sure. :)

White chocolate and lemon madeleines
slightly adapted from the beautiful Chocolat (I bought mine here)

60g white chocolate, finely chopped
60g unsalted butter, room temperature
2 eggs
½ cup + 1 tablespoon (112g) granulated sugar
½ teaspoon vanilla extract
finely grated zest of 1 large lemon
1 cup + 1 tablespoon (150g) all purpose flour
¾ teaspoon baking powder
pinch of salt

Place the chocolate and butter in a small heatproof bowl and place it over a saucepan of simmering water. Stir until melted and smooth, remove from the heat and cool slightly.
Using an electric mixer with the whisk attachment, beat eggs and sugar until thick and glossy. Fold in the chocolate mixture, then the vanilla and the lemon zest. Sift the flour, baking powder and salt over the mixture and fold in. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
Preheat the oven to 200°C/400°F. Butter and flour a madeleine mold. Fill each cavity ¾ full with the batter and bake for about 10 minutes or until golden. Remove from the oven and immediately unmold onto a wire rack. Serve warm or at room temperature.

Makes 16 – I got 16 using 1-tablespoon capacity molds and 40 using 1/2-tablespoon capacity molds


Ale said...

mmm delicious!

Anonymous said...

Grrr, blogger - hope everything works out, that's so annoying! :( These cookies look amazing though!

Laura (Tutti Dolci) said...

I love madeleines, these look lovely!

Laura said...

Sorry about your Blogger problems--I hope they got worked out.

I am really intrigued by the white chocolate being melted into the madelaine batter. Pinning now!

Leyla said...

These came out so delicious thank you! This was my second time making madeleines, the first time they came out too greasy/buttery and put me off from making them again. Sadly my bottoms keep getting dark so fast, I'm going to tryand place them on a baking sheet next time to see if that will help.

Patricia Scarpin said...

Hey, Leyla, thank YOU for letting me know how the recipe turned out!
Are your pans nonstick? The black coating might be the reason why your madeleines brown too fast.

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