2023 Tour de France - Stage 4: Dax to Nogaro.
Today is the Tour’s first full stage in the confines of France, and naturally, my first French entry. The stage start town is home to a world renowned treat found all over France, but hard to come by here in the States: Madeleine. However, like any regional specialty, each version has its own characteristic. Madeleine from Dax are a little more dense, and less spongy, than the ones you will find in Paris or northern France. As a result, I decided to alter this recipe from America’s Test Kitchen slightly, but incorporating some AP flour. I think it struck the perfect balance of being delicate, yet having a little weight to the treat. These are amazing to dunk in your morning coffee.
Madeleines de Dax
adapted from America’s Test Kitchen
2 eggs + 1 egg yolk
½ cup sugar
1 tbsp vanilla extract
½ cup cake flour
½ cup AP flour
¼ tsp salt
10 tbsp butter, melted and cooled
Madeleines pan
Preheat the oven to 375 degrees and grease your madeleine mold pan.
In a stand mixer, fitted with a paddle, beat the eggs on medium-high speed for about 5 minutes. Add in the sugar and vanilla and continue to mix on medium-high speed for another 5 minutes.
Meanwhile, briefly mix the flours and salt together, then fold into the egg mixture with a rubber spatula until fully incorporated. Then, fold in the melted butter. The mixture will be a little tacky.
Using a regular teaspoon, transfer heaping-sized portions into the molds nearly filling to the top.
Place in the oven and bake for about 10 minutes, rotating the pan half-way through, until the edges start to lightly brown. Remove from the oven and place the tray on a heat proof countertop or cooktop and allow it to cool for another 10 minutes. Then spill them out onto a cooling rack and allow them to fully cool.
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