0.0 – 0 reviews • Halloween
| Level: |
Intermediate |
| Total: |
5 hr 25 min |
| Active: |
1 hr 25 min |
| Yield: |
32 cakes (160 mini cakes) |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 6 large eggs, at room temperature
- 2 sticks unsalted butter, melted, plus softened butter, for pans
- 1 tablespoon plus 1 teaspoon honey
- 3/4 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
- 6 tablespoons granulated sugar
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 3 large egg yolks, press through a strainer
- 4 tablespoons unsalted butter, cold, cut into pieces
- Marzipan, rolled out, for garnish
Instructions
- For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl.
- Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes. Sift the flour mixture over top in 2 additions, folding in after each addition. Fold in the melted butter in 2 additions, then the honey and vanilla. Refrigerate, covered, for at least 2 hours.
- Preheat the oven to 350 degrees F. Let the batter stand at room temperature for 10 minutes. Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush.
- Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening. Pipe some batter into the molds, filling each about three-quarters full. Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis). Immediately shake the madeleine cakes out. Wash and rebutter the molds. Repeat with the remaining batter.
- Dust the baked cakes with confectioners’ sugar.
- For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine. Set over medium heat and cook, stirring constantly with a wooden spoon and making sure to stir the sides and bottom of pan, until the mixture is thick enough to coat the back the wooden spoon, 5 to 7 minutes.
- Remove the saucepan from the heat. Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth.
- Transfer the mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
- Pipe the lemon curd into the cakes and cover with a thin layer of marzipan. Chill and serve.
Nutrition Facts
| Serving Size |
1 of 32 servings |
| Calories |
156 |
| Total Fat |
9 g |
| Saturated Fat |
5 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
0 g |
| Sugar |
11 g |
| Protein |
2 g |
| Cholesterol |
72 mg |
| Sodium |
71 mg |