I was quite tired out over the weekends, so I was thinking of making something easy for breakfast this morning.
I looked through my recipe books, and decided on this batch of black sesame madeleines.
Madeleines are considered as French cookies, which taste like small sponge cakes. They usually take on this shell-like shapes, with a distinct hump on the back.
There are also several ways of preparing madeleines. It can be made using the ribbon method, creaming method, or simple mixing method.
I like this recipe because it’s just mixing all ingredients together, chill in fridge overnight, and then bake. It’s quite hassle free for an easy breakfast, though I am quite sure that not a lot of us eat madeleines for breakfast haha!
The texture of the madeleines is also very good, given that it’s so easy to make! I chilled my batter for about 7 hours, and the baked texture turns out soft and fluffy (please don’t overbake). I love the special black sesame scent as well!
I find it slightly sweet for my taste, as with most French pastries, which would go really well with tea or black coffee. Perhaps I would try to reduce a little sugar the next time I make this 🙂
Black Sesame Madeleines – Recipe from 一口吃甜點：卡爾西一個人的廚藝訓練班
(Makes 15 regular madeleines or 50 mini madeleines)
Ingredients:
– 85g butter, diced
– 2 eggs
– 75g sugar
– 10g honey
– Pinch of salt
– 75g cake or plain flour
– 20g unsweetened black sesame powder
– 1 tsp baking powder
Method:
1. Melt butter over bain marie or in the microwave. Set aside to cool.
2. Place eggs, sugar, honey and salt into a large bowl. Gently break up the eggs and mix the ingredients well.
3. Sift in flour, black sesame powder and baking powder into (2). Mix till there are no traces of flour.
4. Add in cooled melted butter and combine well.
5. Cover the bowl with cling wrap and place it into the fridge to chill for 12-24 hours, for the batter to “relax”. This will help the hump to develop during baking later.
6. Preheat oven to 200C. Brush on some butter or oil on your mold, and dust the mold with some flour. Shake off excess flour. Fill the batter into piping bag, snip off an opening. Fill the mold with the batter, around 3/4 or nearly full.
7. Bake in preheated oven at 200C for 8 mins (4 min for mini madeleines), then turn down the temperature to 180C, and bake for 3-4 mins (2 min for mini madeleines). The madeleines are baked when skewer inserted in the centre comes out clean.
8. Let madeleines cool slightly in pan, before removing onto cooling rack. Cool completely before storing in air-tight container.
Note:
– I’ve used demerara raw sugar for these madeleines.
– The longer you chill the batter, the softer the madeleines will be. For this bake, I chilled in the fridge for about 7 hours.
– If you have only 1 madeleine pan, let it cool completely before brushing butter/oil + flour it for new batch of madeleines.
– For easy removal of baked madeleines from the pan, you can use a bamboo stick or skewer to poke into the centre to help remove.
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