Text 4507, 99 rader
Skriven 2008-03-27 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: snide 2 others 50
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> And what's it with you people and all your innocent looks these days?

Hey, I've only been guilty of that offense here once in 14 years!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Madeleines Au The Facon Pim: Tea Madeleines
Categories: Cookies, Tnt
  Servings: 24

    200 g  Pastry flour
      4    eggs plus
      1    yolk
    120 g  granulated sugar
    160 g  beurre noisette
     10 g  soft butter, for greasing
           the mold
     20 g  loose Earl Grey tea
     80 g  liquid honey

mise en place

To make 160 g. of beurre noisette, you need to start out with about
240 g. of cold butter.  The butter will loose 20-30% of weight in
the process.  Put the butter in a medium glass bowl, cover, and
microwave (yes, really) for 2-3 minutes, depending on the power of
your microwave.  Watch it carefully, when the butter turn dark
golden brown, take it out and add the loose tea leaves.  Let the tea
infuse for 3 minutes, strain and weigh the resulting beurre noisette
liquid. You will need exactly 160 g.  Add more butter if you are
short a few gram.  Let it cool to just above room temperature.

Now you make the batter: beat the eggs and sugar together on top of
a bain-marie, until the eggs mixture is warm to the touch and looks
like yellow syrup.  (or, if you are as obsessed as I am, use your
candy thermometer and measure the temp to exactly 135F, take the
batter off the heat immediately, continue to beat, then follow the
next steps) Add the honey and mix well, beat the egg mixture
(preferably using your KitchenAid) until triple in bulk.  When in
doubt, beat a bit more.  You can't really over-beat at the moment.
Take about a cup of the mixture and put into a separate bowl, mix
well with the beurre noisette that has been infused with tea. Add
the flour, don't use the machine, you should fold the flour in by
hand.  I use a slotted spoon to do the job.  Be careful not to over
mix, your madeleines will come out tough. Fold in the beurre
noisette mixture, very gently. Cover the bowl with plastic wrap and
let the batter rest in the fridge for a few hour, or overnight even.

Now you bake: Preheat the oven to (just a tad higher than) 350F. or
exactly 185C Butter and flour your madeleine pan--make sure you
completely cover each mold with butter and flour, shake off the
excess.  I use a strong shiny tin pan, not the dark non-stick type
which will bake your Madeleines too dark. Put the batter in a large
pastry bag fitted with a medium-size round tip.  If you don't have a
pastry bag, you can just spoon the batter into each mold instead.
It will take longer to fill a pan, but it will work just as well.
Fill in each mold by squeezing a 1.5-2 inch round ball into each
mold, slightly toward the wider end.  If you use a spoon, use about
a scant 1tbsp of batter in each mold.  Note: Every single Madeleine
recipes I have seen calls for filling the mold 3/4 full.  This of
course makes no bloody sense, since the batter is usually very cold
and forms a rather stiff ball instead of softly filling the mold 3/4
of the way.  I think my method makes a bit more sense.  What do you
think? Bake for 12-15 minutes, until the edges turn a bit darker
than golden brown. Unmold and let cool on a rack. Repeat the process
with another batch of madeleine batter, until you are done.

Troubleshoot: Here are a few problems I've come across and found a
way to fix.

Madeleines are too tough.  This is most likely because the batter
was over-mixed after the addition of the flour.  This creates more
gluten, toughening the madeleines.  It could also be that your
batter has not rested properly, so the gluten has not had enough
time to soften.  Mix the batter more lightly next time around, and
perhaps let it rest a bit longer.

No bump!  This could be due to a few things.  One could be that your
batter is not cold enough.  Second, your oven may not be hot enough,
check the temperature.  Third, you may need to fill the mold a bit
more.  You need enough batter in each mold to fill it and push up as
it bakes.


  From: Chez Pim                        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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