DANIEL BOULUD'S MADELEINES
Provided by Daniel Boulud
Categories Cake Dessert Kid-Friendly Lemon Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 large or 5 dozen mini
Number Of Ingredients 11
Steps:
- Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
- Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
- Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
- Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
- Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
BASIC LIGHT MAYONNAISE
Provided by Florence Fabricant
Categories condiments
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place egg, mustard and vinegar in a food processor. Process until well blended.
- With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
- Season to taste with salt and pepper and keep refrigerated.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
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