Tag Archives: Orange

Orange-Glazed Madeleines

26 Jan

January 25th, 2015:

This week I was inspired to make madeleines and I blame it on Starbucks. If you haven’t noticed, Starbucks carry packages of madeleines that they place right by the register. Every time I pay for my coffee I see them, but have actually never tried them before, so I can’t say how good (or bad) they taste.

Madeleines are pretty easy to make and I love the spongey-cakey texture. Similar to food and wine pairing I believe desserts are the same way. Certain desserts just taste better with tea, coffee, or milk. And for me, madeleines just taste better with a good ol’ cup of hot tea….keep in mind, I’m usually not a big tea person, but I’ll take tea over coffee with my madeleine.

These can be versatile, in that you can flavor madeleines quite easily. For a basic flavor, use vanilla, or  add zest for a tangy flavor, or glaze them for an extra umph of sweetness.

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Orange Madeleines
3 eggs
120g sugar
⅛ tsp salt
175g AP flour
1 tsp baking powder
zest of 1 medium orange
120g butter, melted

Y= 24 madeleines

Directions:

  1. In a bowl, combine flour and baking powder. Set aside.
  2. Whisk together eggs, sugar, salt, and orange zest until light and fluffy.
  3. Add the dry ingredients in three additions, mixing until just incorporated after each addition. Scrap down the sides of the bowl as needed.
  4. Add melted butter last. Mix to incorporate.
  5. Let batter rest in the refrigerator for about 30 minutes.
  6. Spray madeleine pan with non-stick spray. Carefully pipe batter into pan.
  7. Bake at 330F for 12-13 minutes, rotate halfway through.

Orange Glaze:
1-1.5 cups powdered sugar
1-3 Tb milk, adjust if necessary
zest of ½ an orange

Directions:

  1. Combine 1 cup of powdered sugar, 1 tablespoon of milk and zest. Whisk to combine.
  2. Adjust powdered sugar and milk ratio as needed until desired consistency is reached. Glaze should be smooth and thin enough to dip madeleines in. If glaze is too thin and doesn’t coat, thicken by adding more powdered sugar.
  3. Allow glaze to dry.
  4. Keep madeleines in an airtight container at room temperature.

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Chocolate Orange Biscottis

23 Sep

September 23, 2014

The chocolate-orange flavor combo has not always been my favorite when it comes to desserts. However, that changed recently and I don’t mind it as much as before. Occasionally, I find this flavor combo as my go-to for certain types of sweets, particularly in scones and biscottis. Originally, I only planned on making chocolate biscottis, but decided to add orange zest for an extra tangy kick to these twice-baked cookies.

The best part about biscottis? They taste so much better when dipped in tea or coffee, as they soak up the liquid and soften up a bit.

2014-09-01 05.08.54After the first round of baking, at 375F for 30 minutes.

2014-09-01 05.22.26Sliced and ready to go back in the oven for the second round of baking.

Chocolate-Orange Biscotti
3 oz Butter
3/4C Sugar
3 Eggs
2C AP Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla Powder
1 ½ C Chocolate chips or chunks of choice
zest of 1 orange

Directions:
1. Cream butter and sugar together.
2. Add the eggs.
3. In a separate bowl, combine, flour, baking powder, salt, vanilla. Add to the wet mixture. Mix to combine.
4. Add chocolate chips and orange zest. Mix to combine.
5. Line a sheet pan with parchment paper. Place batter onto the sheet pan and shape into a log.
6. Bake at 375F for 30 minutes. Remove from the oven and allow to cool.
7. Once cooled, use a serrated knife to cut the log into slices and place on a separate sheet pan lined with parchment paper. Bake again at 325F for 30 minutes, flipping slices halfway through. This dries out the dough and results in a crispy biscotti.

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