Petite French Cakes with an Orange Crème

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We have been blessed to have spent time abroad, traveling to different regions around the world. Paris is one of Tinsley’s favorite food destination spots.

One of her favorite little treats in Paris were little madeleines. They were soft and spongy, with just a slight hint of sweetness. She loved to dip them in my creamy lattes and allow all the little pores to fill with that arabica flavor.

We finally came up with a way to make these little sweeties at home. If you can’t find a madeleine mold, a mini muffin pan will do the trick.

Petite French Cakes with an Orange Crème

Ingredients:

  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/3 cup sugar
  • honey
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • salt
  • 1 whole orange, zested
  • 1 cup of whipped cream (either homemade or cool whip)

Directions:

Preheat the oven to 400. To brown the butter, place 1 stick in a pot over medium heat. Allow the butter to melt down and start to bubble. Stir frequently and allow to foam. The color will start to become nutty and light brown. Remove from the heat to make sure it doesn’t burn. In a prep bowl, mix the eggs, sugar, zest and honey with electric mixer until frothy. Slowly drizzle in the brown butter, while continuing to mix. In a another prep bowl, sift together flour, baking powder and 1/4 teaspoon salt and mix into liquid ingredients, just until combined. Using a small cookie scoop, fill the greased mini muffin pan with batter. If you have a special madeleine mold, you can also use that. Bake until golden, 7 minutes. Bake for 9-10 minutes if you are using the madeleine mold. Remove from the oven and transfer to a cooling rack. Remove peel from the orange and slice out segments. Roughly chop ½ of the orange and place in a small bowl with whipped cream and a drizzle of honey. Gently fold together. Scoop the orange crème into a piping bag, or a ziplock bag with a slit at one end, to top the petite cakes. Make sure that the tip or slit is large enough to pass the chopped orange pieces. Pipe a little crème on each cake and garnish with an orange piece. Enjoy!

 

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