Madeleine Cakes

Ingredients

• 2oz. of sifted flour
• the yolk of one egg
• two whole eggs
• 2 table-spoonfuls of brandy
• J saltspoonful of salt
• 1 pint of sweet cream
• 6oz. of finely-grated cocoa
• loz. of granulated sugar
• 1 table-spoonful of cold water
• 2 table-spoonfuls of strawberry-juice
• 3oz. of well-chopped pistachios

Method

1. 1

   Stir together flour, egg yolk, whole eggs, brandy, and salt.

2. 2

   Heat mixture on a slow fire until liquid.

3. 3

   Butter madeleine moulds, fill with mixture, and bake for 20 minutes.

4. 4

   Cool and scoop out a cavity.

5. 5

   Mix yolks of eggs, powdered sugar, vanilla bean, cream, and cocoa.

6. 6

   Heat without boiling, strain, and freeze.

7. 7

   Fill madeleines with this mixture, glaze with sugar and strawberry juice, sprinkle with pistachios, and bake for 1 more minute.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 7. The excerpt below is the record exactly as published.

2oz. of sifted flour, the yolk of one egg and two whole eggs, 2 table-spoonfuls of brandy, and J saltspoonful of salt. Stir all together with a spatula, and after two minutes, when the paste is well mixed, stir it again for one minute only. Put the saucepan containing the preparation on a very slow fire, stir slightly to prevent it ad- hering to the bottom of the saucepan, and as soon as it becomes liquid take it off. Butter twelve small madeleine-moulds (see Fig. 281), fill them with the preparation, lay them on a baking- sheet, and place them in a moderate oven for twenty minutes. Eemove, let them cool, and turn them out ; cut a piece from the thinnest part of the top of each to serve as a cover, and with Fig. 231. Madeleine Cake and Mould. a dessert-spoon scoop out of each a cavity lin. deep. Put into a saucepan the yolks of eight eggs, Jib. of powdered sugar, a piece of vanilla bean lin. long and split in halves, also 1 pint of sweet cream, and 6oz. of finely-grated cocoa. Mix well with the spatula for two minutes, place the pan on the hot stove, and stir constantly while heating, but under no circumstances must it boil. Bemove it from the fire, and lay the pan in a cool place on the table for thirty minutes, strain it through a sieve into a freezer, and freeze. Fill the cavity of each madeleine with this, replace the covers, lay them on a wire grating, and, with a brush, gently glaze with a glacfi il l’eau made as follows : Put into a sugar-pan loz. of granu- lated sugar with 1 table-spoonful of cold water, and let it come to the boil; remove, and add immediately 2 table- spoonfuls of strawberry-juice, mixing well together, and sprinkle over -with 3oz. of well-chopped pistachios. Glaze the Cakes with this, and place them in the oven for one minute more ; dress on a dish with a folded napkin, and serve. Madeleine Cakes

Cook this with the app: pantry check, scaling, and the assistant.