05 Jun HOW TO MAKE: LIGHT AND AIRY BLACK SESAME MADELEINES
I love madeleines. The first time I ever had one was at Cafe Boulud at the Four Seasons. They were light and airy so obviously I ate a whole a basket of them.
My husband and I visited Paris a few years ago and I’m surprised I never had these in France. I did have my fair share of croissants, crepes and macarons though. Everything seriously tastes better in France, must be something in the air… or the butter, haha.
I’m all about easy and quick desserts, I have the biggest sweet tooth so anything that can satisfy my craving the quickest is a winner in my books. You can switch up the flavours if you’re not feeling the black sesame, but I could eat these all day everyday. My husband, Taylor is ALWAYS asking me to make these, his favourite is lemon. You could also make orange madeleines, coconut, chocolate maybe even matcha. Let me know if theres a flavour you’d like me to experiment with!
These are seriously the quickest desserts ever.. you can make the batter well in advance and leave it in the fridge until you’re ready to bake them. I usually make a big batch of the batter and only bake a pan at a time whenever I’m craving.
BLACK SESAME MADELEINES
Yield 3-4 dozen small madeleines
3/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp salt
2 large eggs
1/3 cup granulated sugar
1 tbsp brown sugar
3/4 stick unsalted butter, melted
1/4 stick unsalted butter, melted, for brushing the pan
In a small saucepan, melt the butter.
In a medium bowl, sift the flour, baking powder and salt.
In a large bowl, whisk together the granulated sugar, brown sugar and eggs. Add the black sesame paste and whisk until well combined.
Add the dry ingredients to the wet and whisk until its fully incorporated. While whisking, stream in the melted butter. Transfer the batter to a resealable bag and refrigerate for at least 1 hour.
After an hour, preheat the oven to 400°F. Brush the madeleine pan with melted butter. Cut a slit into the corner of the bag or transfer the batter to a piping bag. Pipe the batter into each mould about 3/4 full, try and keep the batter to the centre of the mould. You won’t need to spread the batter out, as it bakes, it will work it’s way to the edges and give you that hump that you want in a madeleine.
Bake for 4.5 minutes (very precise). Remove from the oven and tap it upside down on a cooling rack, the madeleines should release from the pan somewhat easily. Dust with icing sugar and enjoy immediately.