MADELEINES ARE SO DELICIOUS, it doesn’t really matter how you serve them. But if you want to go all out and give your madeleines an especially pretty presentation, this chapter has all the sides, dips, and serving suggestions you need.
Tahitian Vanilla Bean Madeleines
MELTED DARK, MILK, OR WHITE CHOCOLATE makes a classic glaze that’s perfect for dipping, coating, or drizzling over madeleines.
YIELD: 1 CUP
2 cups dark, milk, or white chocolate chips, or 12 ounces chopped chocolate
1. Place chocolate in a 2-quart microwavable glass bowl or measuring cup and microwave on low for 1 to 2 minutes, until melted. Stir until smooth. If more melting is needed, microwave at 15-second intervals until smooth.
2. Dip each madeleine in the melted chocolate and let set on a parchment-lined baking sheet.
VARIATION
Here’s a swanky presentation that uses all three kinds of choco late. Melt each chocolate separately, as directed in step 1. Dip a madeleine two-thirds of the way into melted dark chocolate and let set as in step 2. Next, dip the madeleine into the melted milk chocolate, leaving some of the dark chocolate showing, and let set. Lastly, dip the madeleine into melted white chocolate, leaving the first two chocolates showing. Tastes great and looks smashing!
RICH, HEAVY CREAM AND REAL MAPLE SYRUP ARE WHIPPED TOGETHER TO CREATE AN EASY SIDE FOR YOUR FAVORITE MADELEINES. I love serving this topping with Francie’s Apple Madeleines or Mapley Granola Madeleines. I’ve even been known to add a drop to a steaming cup of coffee.
YIELD: ABOUT 2 CUPS
1 cup cold heavy cream
¼ cup grade B maple syrup
1. Chill the bowl and whip attachment of your stand mixer by placing them in the freezer for 15 to 20 minutes.
2. Pour cream into the bowl and beat on medium until soft peaks form, about 3 to 4 minutes.
3. Drizzle in maple syrup, beating until the whipped cream is light and fluffy, another minute or so.
“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others. It’s the same with music.”
NUTELLA IS CONSIDERED BY SOME TO BE A DIVINELY INSPIRED PART OF LIFE, and I must admit that I wholeheartedly agree. There are literally hundreds of recipes for this sublime and addictive chocolate-y spread. I prefer dark chocolate instead of milk chocolate, and I use all hazelnuts instead of a combination of hazelnuts and almonds. Whatever you do, just be sure to use fresh, toasted hazelnuts with the skins removed. That will ensure a smooth texture and perfectly nutty flavor.
YIELD: ABOUT 4 CUPS
2½ cups hazelnuts, toasted and skinned
¼ cup granulated sugar
16 oz bittersweet chocolate, semisweet chocolate, or a combination of both, coarsely chopped
8 tbsp (1 stick) unsalted butter, room temperature
1 cup heavy cream
1. In a food processor, grind hazelnuts and sugar to a paste, about 1 minute.
2. Place chocolate in a clean, dry microwavable bowl and microwave on low for 1½ minutes. Stir, making sure to scrape the bottom of the bowl. Continue microwaving for 30-second intervals, stirring after each, until chocolate is melted and smooth. Watch carefully so it doesn’t burn.
3. Place melted chocolate in a medium bowl and whisk in butter until smooth. Add cream, whisking to blend thoroughly.
4. Add hazelnut paste and whisk until smooth.
5. Pour into a container or individual jars and cover. The hazelnut butter will thicken as it cools.
THIS SIMPLE SPREAD COMPLEMENTS MOST VARIETIES OF MADELEINES and keeps well refrigerated in a covered container. For variety, consider adding a pinch or two of cinnamon, grated lemon or orange peel, or toasted pecans.
YIELD: ABOUT 2 CUPS
1 lb (4 sticks) unsalted butter, room temperature
⅓ cup honey, your favorite flavor
½ tsp vanilla bean paste or vanilla extract
Pinch salt, if desired
1. Place butter in a stand mixer and beat on medium speed for 2 to 3 minutes.
2. Add honey, vanilla, and salt and beat for another 3 or 4 minutes, until fluffy and smooth.
3. Spoon into a container with a tight-fitting lid. The honey butter will keep refrigerated for several weeks.
MADELEINE MUST-HAVE:
PRESENTATION
Dress up a dozen with one of these packaging ideas:
• Fill a small new plastic beach pail with madeleines. Wrap the pail in clear cellophane and tie with twine.
• Place several mini madeleines onto a large, flat scallop baking shell. Arrange with a few pieces of rock candy, wrap in cellophane, and tie with nylon cord.
• Pour about ½ inch of white sparkling sugar into the bottom of a clear glass jar, add a few pieces of rock candy, and fill with a variety of mini madeleines. Screw on the lid and wrap the jar in aqua cellophane. Tie the cellophane with raffia and attach real shells to each end.
• Line a decorative gift box with colorful waxed tissue paper and fill with madeleines. Wrap it in raffia for a simple finishing touch.
THIS SPRINGTIME PROJECT CAPTURES THE COLORS AND FRESHNESS OF THE SEASON. Place a few of these edible flowers on a platter of madeleines and you’ve got a conversation starter—and a beautiful sweet treat! Just remember to use only homegrown violets that you know have not been sprayed or treated with toxic substances.
YIELD: 20 TO 30 VIOLETS
2 cups granulated or superfine sugar
2 to 3 egg whites, placed as is in another bowl, not whisked or beaten
Freshly picked violets (not African violets), unwashed and with stems intact
1. Place sugar in a shallow bowl. Place egg whites in a separate bowl; do not whisk or beat them. Line a baking sheet with parchment or waxed paper.
2. Dip each violet into the egg white. Alternatively, you can use a small paintbrush to coat.
3. Dip each flower into the sugar, coating it completely.
4. Lay violets on the baking sheet; allow to dry thoroughly for 24 hours. Store in an airtight container for up to a month.
HOMEMADE ORANGETTES OWE THEIR ALLURE TO THE CONTRAST OF GOOD-QUALITY BITTERSWEET CHOCOLATE AND FRESH, SWEET ORANGES. These are so much better than the standard candies—plus they’re surprisingly easy to make. For a variation, try dipping lemons, limes, or tangerines and in white chocolate.
YIELD: 10 TO 12 SERVINGS
1½ cups water
1½ cups granulated sugar
3 to 4 thick-skinned organic navel oranges, rinsed and dried
1 lb bittersweet chocolate, chopped
1. Make a simple syrup by placing water and sugar in a saucepan over high heat. Boil until sugar has dissolved, using a wooden spoon to scrape down the sugar crystals on the side of the pan. Reduce heat to low.
2. Cut the tops and bottoms off the oranges. Score the oranges from “pole to pole” and then remove the peel and slice it into ½-inch strips.
3. Place peels into the hot syrup and return liquid to a boil. Reduce heat to low and simmer for 45 to 60 minutes.
4. Drain peels and arrange, separated, on a cookie sheet lined with foil. Let air-dry overnight.
5. Place chocolate in a 2-quart microwavable glass bowl or measuring cup and heat on low for 1 minute. Stir and repeat, heating at 30-second intervals and whisking after each, until melted chocolate is smooth.
6. Dip each peel two-thirds of the way into the chocolate. You can also dunk each one entirely. Place peels onto a parchment- or foil-lined baking sheet until chocolate sets.
A FRIEND IN SAN FRANCISCO GAVE ME THIS RECIPE MANY YEARS AGO. He offered this phenomenal chocolate delight at his small restaurant, serving it in classic porcelain cups with little covers.
YIELD: 8 SERVINGS
2 cups light cream
4 oz bittersweet chocolate, chopped fine
2 tbsp granulated sugar
Pinch salt
6 large egg yolks, stirred lightly
1½ tsp vanilla extract
1. Preheat oven to 325°F.
2. Rinse a small heavy-bottomed saucepan with cold water, and place 1½ cups of the cream in it over low heat. Stir often to prevent skin forming on the surface.
3. Meanwhile, place the remaining ½ cup cream and the chocolate in the top of a double boiler set over medium heat. Stir to melt.
4. When small bubbles appear around the edges of the pot of cream, it is scalded. (You can also use a thermometer to judge when the cream is scalded; it will reach 180°F.) Stir in sugar and salt and then remove from heat. Slowly add hot cream to the chocolate mixture, stirring constantly.
5. While stirring, add yolks little by little to blend completely. Whisk in vanilla.
6. Return mixture to the top portion of the double boiler and stir constantly with a rubber spatula for 3 to 4 minutes.
7. Pour mixture through a fine strainer and then pour into soufflé dishes, leaving a bit of room at the top.
8. Place dishes in a shallow baking pan and add water to the pan until it reaches halfway up the sides of the dishes. Cover the pan with foil and bake in the center of the oven for 22 minutes. Carefully remove from the oven and place on a wire rack to cool. Refrigerate until ready to serve. Serve with whipped cream and a candied violet.
I’VE GOT NIGELLA LAWSON TO THANK FOR THESE DELECTABLE SCOOPS OF NO-CHURN ICE CREAM. I’ve used her formula as inspiration for these recipes. See the basic recipe directions first, then get creative with add-ins to create all kinds of delicious flavors.
YIELD: 4 TO 6 SERVINGS
1. Place all ingredients in the bowl of a stand mixer or hand mixer and, using the whisk attachment, beat until light and fluffy, about 7 to 8 minutes. The more air whipped into the mixture, the smoother the ice cream.
2. With a rubber spatula, transfer mixture to a container and cover the surface with plastic wrap and then foil, wrapping tightly. Freeze for at least 6 hours and up to overnight.
FLAVORS TO TRY
For Vanilla Ice Cream:
2 teaspoons vanilla bean paste or vanilla extract
1 to 2 tablespoons Bourbon (optional)
For Coffee Ice Cream:
2 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee liqueur, or strong brewed coffee
HERE’S AN IMPRESSIVE PRESENTATION: MAKE YOUR OWN ICE CREAM SANDWICHES! The trick is to make sure your ice cream is slightly softened so that it’s easier to spread.
YIELD: 1 SANDWICH
1 tbsp slightly melted ice cream or gelato, any flavor, or to taste
2 madeleines or mini madeleines, chilled
Chocolate chips, grated citrus rind, toasted nuts, sprinkles, or any other ice cream topping imaginable (optional)
Spread a layer of ice cream between two madeleines. Roll the edges of the ice cream into topping, if using. Freeze for at least 2 hours before serving.
SMOOTH, SILKY, AND CREAMY, CRÈME CARAMEL IS ALSO COMMONLY KNOWN AS FLAN. The more whipped cream you substitute for milk, the richer it will be.
YIELD: 6 SERVINGS
CARAMEL SAUCE
⅔ cup granulated sugar
⅓ cup water
CUSTARD
2½ cups whole milk, or substitute whipping cream for up to half the milk
1 whole vanilla bean, split lengthwise, or 1½ teaspoons vanilla bean paste or extract
½ cup granulated sugar
3 large eggs
3 egg yolks
1. Preheat oven to 325°F. Place 6 small soufflé cups into a 9-by-13-inch pan.
2. Combine sugar and water in a heavy-bottomed saucepan over medium heat. Swirl the mixture until dissolved. Continue cooking until the syrup turns a light brown.
3. Remove from heat and quickly pour into the soufflé cups. Swirl syrup to coat the sides and bottom. Set aside.
4. Place milk in a saucepan. If using a vanilla pod, scrape out the seeds and add them and the pod to the milk. Bring to just under a simmer and turn off heat. Remove pod.
5. In a stand mixer, beat sugar, eggs, yolks (and vanilla, if using extract) until light and fluffy, about 5 to 6 minutes. In a thin stream, pour hot milk into the egg mixture, continuing to beat another 2 to 3 minutes.
6. Strain through a fine-mesh sieve into the soufflé cups.
7. Pour hot water halfway up the sides of the soufflé cups in the pan and bake for 30 to 40 minutes, until the center of the custard just becomes firm. Do not overbake. Remove the cups to a cooling rack and let cool to room temperature. Chill for several hours.
8. To unmold, run a sharp knife around the custard inside the cup. Invert a plate on top of the soufflé cup and turn both over. Shake to release the custard onto the plate.
STUFFED BITTERSWEET CHOCOLATE MINT SEASHELLS are a perfect match for this mousse if you want a super-minty dessert.
YIELD: 12 SERVINGS
5 oz semisweet or dark chocolate, chopped
1 tbsp unsalted butter
3 large eggs, separated
2 tbsp cream, half-and-half, or whole milk
1 tbsp plus 1 teaspoon granulated sugar
Additional whipped cream for serving (optional)
1. Place chocolate and butter in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 30-second intervals, stirring after each, until melted.
2. Add egg yolks, blending well until smooth. Whisk in cream or milk completely, followed by peppermint extract.
3. Whip the egg whites in a clean mixing bowl on low, gradually adding the sugar one teaspoon at a time. Gradually increase the speed to medium and beat until the whites have formed soft peaks. Do not overwhip. Gently fold into the chocolate mixture.
4. Using a small scoop, fill shot glasses with mousse. Cover with plastic wrap and arrange in a 9-by-13-inch pan to freeze for at least 6 hours or overnight.
5. Serve with a dollop of whipped cream.
NOTHING IS BETTER THAN AN ARRAY OF MINI MADELEINES AND FRESH SEASONAL FRUITS dipped, dunked, and splashed into warm melted chocolate. Chocolate fondue at its most basic is a ganache: good-quality chocolate melted with cream. For a more distinct chocolate flavor, substitute milk for the cream. A small amount of butter creates a smoother texture and milder flavor. Also feel free to mix in your favorite liqueur. Nutella is another add-in that never gets any complaints!
YIELD: 6 TO 8 SERVINGS
½ cup heavy cream (or whole milk)
10 oz good-quality bittersweet, semisweet, or milk chocolate
1 to 2 tbsp unsalted butter
Place all ingredients in a 2-quart microwavable glass bowl or measuring cup and microwave on low power at 30-second intervals, stirring after each. Transfer chocolate to a fondue pot or mini slow cooker set on low heat.
HOW TO FONDUE IT
A fondue pot will keep chocolate melted just below 120°F; a min i slow cooker also does the trick. No fondue forks in the kitchen? Grab your quirkiest swizzle sticks, bamboo skewers, or seafood forks. long with serving mini madeleines with the fond ue, I offer a variety of fresh fruit-whatever’s in season is best. You could also place small bowls of toasted chopped nuts, toasted coconut, or even flax and sunflower seeds to dip in to after a chocolate dunk. Bowls of whipped cream-plain or flavored-are a natural accompaniment. Chocolate fondue is definitely a “more is better” kind of thing!
MOST OF THE RECIPES IN THIS BOOK ARE READY FOR PERSONALIZATION through the addition of nuts, chocolate, or other “baker’s choice” items. Mix one or more of these ingredients into your next batch. Or, spread freshly baked madeleines with an icing, nut butter, or chocolate glaze and dip into one (or more) of these ingredients.
Toasted coconut, shredded or flaked
Toffee crunch
Mini cinnamon chips
Mint chips
White chocolate chips
Toasted, chopped nutsand seeds
Nonpareils
Sanding sugars
Edible glitter
Sparkling white sugar
Sugar pearls
Candy canes (chopped)
Exotic chocolate bars (chopped)
Almond paste, pistachio paste, nut pralines
Candied fruits: cherries, orange, lemon, lime, pineapple, maple sugar
Crystallized ginger
Chopped dates and figs
Icing, nut butter, or chocolate glaze (for dipped madeleines)
MADELEINE MUST-HAVE:
DESSERT BUFFET
Mix and match madeleines with your favorite dips, sauces, or accompaniments for a spectacular party finale. Place baskets of freshly baked mini madeleines around a turntable holding small bowls of honey, Nutella, grated chocolate, toasted nuts, pumpkin seeds, maple cream, apple butter, hot fudge sauce, and whipped cream. Or try little pots of jams, jellies, marmalades, and dishes of fresh berries or cut fruit. On the savory spectrum are sunflower seed butter, hazelnut butter, praline pastes, cream cheeses, ricotta, and yogurt.
