Orange, Cinnamons, Lemon, Coconut & Hazelnut Madeleines (French)

Name: How to cook Orange, Cinnamons, Lemon, Coconut & Hazelnut Madeleines (French) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 People Double/Triple the ingredients for more)
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Orange, Cinnamons, Lemon, Coconut & Hazelnut Madeleines (French)

Madeleines are originally invented in the French lands and is typically termed as the French Butter Cookies/ Small Tea-Cakes 💁🏻‍♀️ However, it’s also been evolved with it's due course of time in the South Eastern Asian Countries- viz, Japanese Madeleines are also quite famous but they’re differentiated with their respective individual shapes & styles of preparations with more of the Coconut 🥥 Properties than the French ones, in which authentically coconut isn’t used at all 😊👍🏻 The sizes & shapes of the French & Japanese Madeleines moulds are also typically different 👍🏻 These days, that can be easily purchased online (Amazon), but are highly-priced for sure, for having been imported from their native places & even from the USA 🇺🇸 I got mine- Both, from the US 💁🏻‍♀️😊👍🏻

Ingredient

Food ration :

8 People Double/Triple the ingredients for more)

Cooking time :

50 mins

50 gms

Cake Flour/AP Flour (Cake Flour can be easily made @Home)

25 gms

Almonds Flour

1 tsp

Baking Powder

1/4 tsp

salt (if using unsalted butter 🧈)

50 gms

Butter 🧈 (Melted)

1/2

egg/s

60 gms

Castor Sugar

1/2

Lemon Zest

1/2

Orange Zest

1/4 Cup

Orange Juice (Fresh)

1 tbsp

Lemon Juice (Fresh)

1/4 Cup

Desiccated Coconut

1 tbsp

Cinnamon Powder

1 tbsp

Hazelnut Powder

Cooking instructions

* Step 1

Sift all the aforementioned, Dry ingredients well enough (2/3 times) & also mix the Lemon & Orange Zests to the same & keep it aside in a bowl.

* Step 2

Cool the melted butter to be mixed well with all the dry ingredients, since the hot butter is pre-activated with the Baking Powder & doesn’t swell in the oven & as the result, the Madeleines aren’t baked beautifully.

* Step 3

Once all the ingredients are mixed- Both the Dry & Wet ingredients, Cover it with a cling film wrap & refrigerate the batter for at least 30-60 mins time before pouring it into the Madeleines moulds for baking

* Step 4

Then take it out to & give it a nice gentle mix and then, scoop it out into the piping bags/cones to pour it into the Madeleines Moulds.

* Step 5

Please fill in just upto the 80% of the moulds (No need to pre-grease the moulds since it releases sufficient oil/butter while in the baking process), if your baking pan/moulds are already the non-stick ones.

* Step 6

Put it inside the pre-heated oven @180C for about 12-15 mins time max (Varies with one’s Oven specifications) but surely not more else, it’ll burn & taste bitter.