I've had a lot of baking and/or food creating fails lately.
I've tried to veganize things that maybe should not be veganized (although I haven't given up yet!), I tried to make ice cream... I currently have a delicious block of coconut ice in my freezer (not complaining too much actually), and well, the amount of carob I've wasted (well - not really wasted because I still ate the failed products) is kind of shameful. Even tried and true desserts turned into chocolate soup. What's going on?!
In times like this, I just need a break. I need a really good recipe that won't fail me. I need something to put together without complications that tastes good and creates smiles.
Plus, I need to tell you guys about TONKA BEANS. I've just discovered this lovely bean (in a tonka bean ice cream at my favourite place in Paris!). It's kinda illegal in the States because super high doses can be poisonous... but I mean, one or two beans grated into your madeleines won't kill you! (I'm not a scientist, only a tonka advocate, so please don't quote me on this.)
The flavour is a kinda like a smokey warm vanilla, but with hints of cinnamon and nutmeg. After you grate the bean, your hands smell like happiness.
So, putting these little treasures into my favourite (and adaptable) madeleine recipe was kind of a no-brainer.
Tonka Bean & Coconut Madeleines - What you need:
- 125 grams of butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 3/4 cup sugar (150 grams)
- 1 cup sifted flour (125 grams)
- 1/4 cup shredded coconut (25 grams)
- 1/4 teaspoon salt
- 1 tonka bean, grated*
*After I made these, I totally think another little bean could be added for maximum flavour enjoyment. Also, if you don't have tonka beans, vanilla extract, the seeds from a vanilla bean, or some cinnamon could be used in place of the tonkas.
Tonka Bean & Coconut Madeleines - What you do:
Melt your butter and set it aside.
Whisk the eggs and sugar together for around 3 minutes, they should become larger in volume and light in colour. Add in the flour, coconut, and salt. Beat the mixture well.
Using a spatula or large spoon, fold in the butter. This step may take a few minutes, but make sure all the butter becomes completely incorporated into the madeleine batter.
Finally, fold in the grated tonka bean.
Refrigerate the batter for around 2 hours prior to baking.
After the batter has chilled out in the fridge, coat the madeleine pan with a light layer of butter. Optionally you can dust it with flour as well.
Preheat the oven to 200 degrees celsius (around 390F).
Spoon small dollops of madeleine batter into the prepared pan. The madeleines will expand when baking, so don't add too much!
Bake the madeleines for 10 to 12 minutes. The tops should be golden brown.
Cool slightly before enjoying :D. This makes 15 madeleines.
Look at those lovely madeleine humps! ... melts my heart like butter on the stovetop every time.
Baking soundtrack - Tunes to inspire your inner baker:
I went to see Exotica this week with two fairly awesome humans. It was very fun. Check them out!