happy friday, and yay for a three day weekend!
today is one of my student leader’s partner’s birthday. they’re doing a small celebration for him, so she asked me to make a cake for his birthday.
because i haven’t prepped this recipe for blogging yet, i’ll leave you with this recipe you should make this weekend. these vanilla bean madeleines are sweet, pillowy, and full of vanilla flavor.
i know you’ve been saving that vanilla bean in your kitchen cabinet for a special occasion. well, that special occasion is now. as one of my students put it, this is “just because.”
i think that’s occasion enough. don’t you?
vanilla bean madeleines
from standard baking co. pastries
yield 40 mini madeleines
4 tablespoons unsalted butter
1/2 vanilla bean
1/2 cup confectioner’s sugar
2 teaspoons packed brown sugar
2 1/2 teaspoons honey
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
pinch of salt
preheat oven to 375. spray a madeleine pan with nonstick cooking spray and place on a larger baking sheet.
melt butter in a small baking pan over medium heat. scrape the inside of the vanilla bean into the butter. in the bowl of a stand mixer fitted with a paddle attachment, combine melted butter and confectioner’s sugar until smooth. add in the brown sugar and honey. one at a time, crack the eggs in and beat well. pour in vanilla extract.
mix together the flour, baking powder, and salt in a small bowl. add the dry ingredients into the wet until just combined. do not overmix.
scoop the batter into madeleine pan, filling each mold 2/3 of the way full. bake for 12 minutes, rotating the pan halfway through. remove from oven and allow madeleines to cool in pan for 10 minutes. transfer to a wire rack to cool completely. dust with confectioner’s sugar and eat up!