Tuesday, January 19, 2010
Tea on Tuesday
More tea has arrived, including a wonderfully scented Hot Cinnamon Spice from Harney & Sons. This is a nice recipe to go with cinnamon tea:
3 TBSP. unsalted butter, melted and slightly cooled
1 and 1/4 cup flour, sifted
2/3 cup sugar
pinch of salt
1 tsp. cinnamon
4 large egg yolks
2 large eggs
1 tsp. vanilla
1 TBSP. butter, cold
Pre-heat the oven to 400 degrees.Generously butter the madeleine pans, and sprinkle with cinnamon sugar. In a bowl, sift together the flour, 1 tablespoon of sugar, salt and cinnamon. Set aside. In the bowl of a mixer, combine the eggs, yolks, and 1 TBSP. of the sugar. BY HAND, whisk together just to combine. Add the remaining sugar and whisk by hand to mix. With the mixer, whip the mixture on medium speed until it is airy, pale and tripled in volume, like softly whipped cream, (about 10 minutes.) You will know it is done if you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. Pour the vanilla in during the last moments of mixing. Remove the bowl from the mixer. Sprinkle the flour mixture over the batter. Fold in with a rubber spatula until the flour is just incorporated. Repeat with the remaining flour mixture. Gently fold one cup of the batter into the melted butter. Fold this mixture back into the batter in the mixer bowl. Fold gingerly, as the batter is most fragile, and must be baked immediately. Spoon or pipe the batter into the madeleine pans, filling them almost to the tops. Bake 10 minutes at 400 degrees, until puffed and starting to come away from the sides. Cool a minute or two, then turn out onto a rack
Makes 12-15 large madeleines. Store up to a week between sheets of waxed paper in a sealed container.
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