Apple Madeleines
Crafting Delightful Apple Madeleines with Iseulgol Apples
Discover the joy of baking these tender, moist Apple Madeleines, infused with the sweet and aromatic essence of Iseulgol apples. The delicate aroma of freshly baked madeleines combined with the natural sweetness of apples creates a truly delightful treat. Elevate your home baking experience to that of a charming patisserie!
Madeleine Batter Ingredients
- 300g Cake Flour (low-gluten flour)
- 300g Unsalted Butter
- 300g Eggs (room temperature)
- 240g Granulated Sugar
- 3g Salt
- 6g Baking Powder
Apple Compote Ingredients
- 2 medium Apples
- 2 Tbsp Sugar
- 2 Tbsp Lemon Juice
- 2 medium Apples
- 2 Tbsp Sugar
- 2 Tbsp Lemon Juice
Cooking Instructions
Step 1
First, let’s prepare the apple compote, which is the heart of these delicious Apple Madeleines. Wash, peel, and core 2 medium-sized apples, then dice them into small cubes. Since the apples are quite sweet, we’ll only add 2 tablespoons of sugar. Add 2 tablespoons of lemon juice for a touch of brightness and simmer over low heat.
Step 2
Continue simmering gently until the apples become translucent and the liquid has mostly evaporated. Once the moisture has reduced significantly, remove from heat and let it cool completely. This process concentrates the fragrant apple flavor, enriching the taste of your madeleines.
Step 3
Now, it’s time to prepare the madeleine batter. In one bowl, weigh out 300g of eggs. In another bowl, sift together 300g of cake flour and 6g of baking powder. Separately, measure out 240g of sugar and 3g of salt.
Step 4
Add the measured sugar and salt to the eggs. Whisk gently with a whisk until the sugar is completely dissolved. Be careful not to incorporate too much air or create excessive foam.
Step 5
Add the sifted cake flour and baking powder to the egg-sugar mixture. Gently fold until just combined and no dry flour is visible. Overmixing can develop gluten, making your madeleines tough, so mix only until the flour disappears.
Step 6
When mixing the batter, use a spatula to cut through the batter from the bottom and sides of the bowl. This method helps to minimize gluten development and achieve a tender texture.
Step 7
Melt the 300g of unsalted butter by microwaving in short 10-20 second bursts. Be cautious, as butter can splatter if overheated. Alternatively, you can melt it gently using a double boiler. Ensure the butter is at a warm temperature, around 40-50°C (104-122°F).
Step 8
Gradually incorporate the melted, warm butter into the batter, mixing gently. Avoid overmixing or prolonged stirring at this stage. Madeleines are known for their light texture with minimal gluten structure. Mix just enough to achieve a slight elasticity. Proper gluten development helps trap heat within the batter during baking, resulting in moist and delicious madeleines.
Step 9
Once the cooled apple compote is ready, gently fold it into the batter. Ensure the apples are evenly distributed throughout the mixture for a delightful fruity bite.
Step 10
After the apple madeleine batter is mixed, cover it with plastic wrap and refrigerate for at least 1 hour to rest. This resting period stabilizes the batter and is crucial for developing the characteristic ‘hump’ or ‘belly’ on top of the madeleines when baked.
Step 11
Take the chilled batter out of the refrigerator and give it a gentle stir. Transfer the batter into a piping bag. Pipe the batter into buttered madeleine molds, filling them about 90% full.
Step 12
Avoid overfilling the molds; leaving about 10% of space at the top allows the madeleines to rise beautifully and develop their signature shape.
Step 13
Bake in a preheated oven at 170°C (340°F) for 12-13 minutes. Baking time may vary depending on your oven. You can check for doneness by inserting a skewer; it should come out clean.
Step 14
I accidentally set my oven to 180°C initially and had to quickly reduce it to 170°C after placing the madeleines inside, which resulted in a slightly darker color. Ideally, madeleines should have a beautiful golden-brown hue. Make sure to bake yours at 170°C for the correct duration!
Step 15
Check out these beautifully baked madeleines! If the resting period was sufficient, you’ll see a lovely ‘belly’ puffing up. They look as delightful as they taste.
Step 16
Immediately after removing the madeleines from the oven, transfer them to a wire rack to cool completely. Once fully cooled, seal them in airtight containers to maintain their crisp texture. While madeleines seem simple, they require careful attention to detail to achieve perfection.
Step 17
Individually wrapping these finished Apple Madeleines and arranging them in a pretty box makes for a wonderful gift. By following these steps carefully, you too can master the art of making madeleines! Give it a try and enjoy the delightful experience of home baking.
