Drink coffee and eat cake is one of life’s greatest mottos, so naturally when we celebrated National Coffee Week a few weeks ago, I had every excuse to honour the day and go a little overboard on the caffeine.
Itching to start testing out my new Lakeland bakewear, more specifically their Madeleine Tin, I set my sights on their Coffee Madeleine recipe.
I’ll admit I’m somewhat of addict when it comes to cooking/baking stores. Some people have shoes, others have handbags, but my internal magnet is baking goods for my already over-stocked kitchen drawer. I literally can’t walk past a Lakeland store without going in, so when the amazing team sent me a box of goodies to test out – well you can only imagine the hysteria.
My Kitchen Drawer (and now cupboard) already home a selection of Lakeland’s Ovenwear range. The large sure-grip handles ensure a firm hold and they’re stick-free coating is honestly a dream. For someone who almost has the entire range I can also vouch for how great they are for stacking, PLUS, if you’re lucky enough to have a dishwasher they’re dishwasher safe, so no suds required.
“The Madeleines came out in the perfect shape so I was able to serve them feeling like an utter patisserie professional”
I’ve never made Madeleines before so when I found the recipe below on Lakeland’s website it made perfect sense to test it out. I have tweaked the recipe slightly though as I found some areas needed a little more explanation. For example, the online recipe said to just “fill the Madeleine tins”, but it didn’t specify how much batter to use. The baker in me though knew that the batter would spread and puff out, so I filled the spaces with a teaspoon of batter each and it was the perfect amount. I didn’t use the cold brew maker as guided either, as to put it bluntly I didn’t have one and really didn’t want to wait the 12 hours it asked for the coffee to brew. As such I felt it necessary to change the name slightly.
As with all other tins in the range the Madeleine tin is made with carbon steel which is so sturdy and has a double layer of Quantum 2 professional non-stick which means the tin required very little greasing prior and the madeleines literally fell out when I turned them out. Thanks to this non-stick coating and the well designed groves in the pan the Madeleines came out in the perfect shape so I was able to serve them feeling like an utter patisserie professional.
So now you have the back story…here goes my take on the recipe. But first…..Coffee or should I say Cappuccino.
Cappuccino Madeleines
Ingredients
FOR THE MADELEINES
- 2 eggs
- 100 g caster sugar
- 100 g plain flour
- ¾ tsp baking powder
- 2 tbsp French blend ground coffee
- 100 g unsalted butter melted and cooled to room temperature, plus extra for greasing
FOR THE ICING
- 100 g icing sugar plus extra for dusting
- 1 tbsp French blend ground coffee
Instructions
For the Madeleines
- Begin by making a double espresso or an extra strong coffee in a cafetiere and leave it to cool in a fridge while you prepare the Madeleine mixture.
- Slowly melt the butter in a pan, but don't let it bubble. Then leave it to cool to room temperature.
- Preheat the oven to 200˚C/Gas 6. Lightly grease the Madeleine pan with a little extra softened butter.
- In a large bowl, whisk the eggs and sugar with an electric hand mixer for 3-4 minutes, until pale and frothy.
- Sift in the flour and baking powder, then add the cold coffee and melted butter and lightly whisk into the egg mixture, until just combined. Leave to stand for 15 minutes.
- Add a teaspoon of the mixture to the prepared baking tin then bake for 8-10 minutes until well risen, golden brown and springy to the touch. Leave in the tin to cool for 5 minutes, then turn out onto a wire rack.
For the Coffee Icing
- To make the icing, sift the icing sugar into a small bowl and stir in the coffee to form a smooth paste, about the thickness of double cream. When cool, dust each Madeleine with icing sugar and dip the tip of the wider end into the coffee icing. Leave on the rack to set before serving.
- Store the Madeleines in an airtight container and eat within two days. You can also freeze them, but ensure you do this before decorating.
Excellent post. I was checking constantly this blog and I am impressed!
Extremely useful information particularly the
last part 🙂 I care for such information a lot. I was looking for this particular info for a long time.
Thank you and best of luck.
Can I just say what a relief to discover someone that
really knows what they’re discussing online.
You actually realize how to bring an issue to light and make it important.
More and more people should check this out and understand this side of the story.
It’s surprising you’re not more popular given that
you surely have the gift.
Have you ever thought about publishing an ebook or guest authoring on other websites?
I have a blog based upon on the same topics you discuss
and would love to have you share some stories/information.
I know my subscribers would enjoy your work. If you’re even remotely
interested, feel free to shoot me an email.
Wonderful work! That is the kind of info that are meant
to be shared around the internet. Shame on Google for not positioning this submit
higher! Come on over and visit my website . Thank you =)
Helpful info. Fortunate me I discovered your site accidentally,
and I am shocked why this twist of fate did not came about earlier!
I bookmarked it.
Pretty section of content. I just stumbled upon your blog and in accession capital to assert that I
acquire in fact enjoyed account your blog posts.
Anyway I’ll be subscribing to your augment and even I achievement you
access consistently fast.
What’s up colleagues, fastidious article and good urging commented here, I am actually
enjoying by these.
I just like the valuable info you supply for your articles.
I will bookmark your weblog and check once more here regularly.
I’m reasonably sure I’ll be informed many new stuff proper here!
Best of luck for the next!
You’ve made some decent points there. I looked on the web
for more information about the issue and found most
individuals will go along with your views on this site.
This is my first time go to see at here and i am genuinely impressed to read all at single place.
Hi, i believe that i noticed you visited my blog so i came to return the want?.I am attempting to find issues to
enhance my site!I assume its ok to make use of some of your ideas!!
It’s truly very complicated in this active life to listen news on Television, thus I just use
the web for that purpose, and take the newest information.
Asking questions are actually good thing
if you are not understanding anything completely, except this piece of writing offers pleasant understanding even.
This is a topic that’s near to my heart… Best wishes! Where
are your contact details though?
Pretty section of content. I just stumbled upon your web site and in accession capital to
assert that I acquire in fact enjoyed account your blog posts.
Anyway I will be subscribing to your augment and even I achievement you access consistently quickly.
I have learn a few good stuff here. Definitely value bookmarking for revisiting.
I surprise how so much effort you put to make this type of magnificent informative website.
I like what you guys tend to be up too. This kind of clever work and exposure!
Keep up the very good works guys I’ve you guys to blogroll.
Simply wish to say your article is as surprising.
The clarity in your post is just great and i could assume you
are an expert on this subject. Fine with your permission let me to grab
your RSS feed to keep up to date with forthcoming post.
Thanks a million and please carry on the rewarding work.