Trickery Treat

  0.0 – 0 reviews  • Halloween
Level: Intermediate
Total: 5 hr 25 min
Active: 1 hr 25 min
Yield: 32 cakes (160 mini cakes)

Ingredients

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 3/4 teaspoon coarse salt
  4. 1 cup granulated sugar
  5. 2 tablespoons packed light brown sugar
  6. 6 large eggs, at room temperature
  7. 2 sticks unsalted butter, melted, plus softened butter, for pans
  8. 1 tablespoon plus 1 teaspoon honey
  9. 3/4 teaspoon pure vanilla extract
  10. Confectioners’ sugar, for dusting
  11. 6 tablespoons granulated sugar
  12. Zest of 1/2 lemon
  13. 1/4 cup lemon juice
  14. 3 large egg yolks, press through a strainer
  15. 4 tablespoons unsalted butter, cold, cut into pieces
  16. Marzipan, rolled out, for garnish

Instructions

  1. For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Dust the baked cakes with confectioners’ sugar.
  6. 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.
  7. Remove the saucepan from the heat. Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth.
  8. 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.
  9. 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

 

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