Trickery Treat
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Coarse Salt6 tbsps
Granulated Sugar2 tbsps
Light Brown Sugar (packed)6 large
Egg (at room temperature)1 tbsp
Honey3 tsp
Pure Vanilla Extract1 cup
Lemon JuiceDirections:
1
Special equipment: standard or mini doughnut pans, a pastry brush and disposable pastry bag For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl
2
Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes
3
Sift the flour mixture over top in 2 additions, folding in after each addition
4
Fold in the melted butter in 2 additions, then the honey and vanilla
5
Refrigerate, covered, for at least 2 hours
6
Preheat the oven to 350 degrees F
7
Let the batter stand at room temperature for 10 minutes
8
Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush
9
Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening
10
Pipe some batter into the molds, filling each about three-quarters full
11
Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis)
12
Immediately shake the madeleine cakes out
13
Wash and rebutter the molds
14
Repeat with the remaining batter
15
Dust the baked cakes with confectioners' sugar
16
For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine
17
Set over medium heat and cook, stirring constantly with a wooden spoon and making sure to stir the sides and bottom of pan, until the mixture is thick enough to coat the back the wooden spoon, 5 to 7 minutes
18
Remove the saucepan from the heat
19
Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth
20
Transfer the mixture to a medium bowl
21
Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly
22
Let cool; refrigerate until firm and chilled, at least 1 hour
23
Pipe the lemon curd into the cakes and cover with a thin layer of marzipan
24
Chill and serve