top of page

Recipe- Creme Brulee

 

1. IN A MEDIUM SIZE SAUCE PAN PLACE

4 CUPS HEAVY CREAM                           1 TEASPOON VANILLA EXTRACT (1 VANILLA BEAN)

PINCH OF SALT

2. IN A MEDIUM SIZE BOWL PLACE TOGETHER AND WHIP TO COMBINE

 

9 EGG YOLKS                                              ¾ CUPS PLUS 2 TABLESPOONS SUGAR

 

3. HEAT ON STOVE THE HEAVY CREAM MIXTURE ON MEDIUM HEAT FOR 5 MINUTES OR UNTIL THE MIXTURE BEGINS TO “SHIMMER”

SHIMMER:  to appear to quiver or vibrate in faint light or while reflecting heat waves.

4. TEMPER THE HEAVY CREAM MIXTURE INTO THE EGG  YOLKS AND SUGAR BOWL UNTIL DISSOLVED

 

5. STRAIN INTO ANOTHER BOWL AND SKIM THE AIR BUBBLES OFF THE TOP

 

6. POUR MIXTURE INTO SERVING RAMEKINS OR DISHES EVENLY

 

7. REMOVE AND AIR BUBBLES AGAIN

 

8. PLACE IN WATER BATH AND BAKE AT 300 FOR  55-60 MINUTES OR UNTIL FIRM

 

9. REMOVE FROM WATER BATH AND ALLOW TO COOL FOR 6 HOURS

 

FOR SERVICE: SPRINKLE EACH RAMEKIN WITH 1 TABLESPOON SANDING SUGAR AND BLOW TORCH OR BROIL UNTIL THE SUGAR BUBBLES AND BROWNS A LITTLE.

ALLOW TO REST FOR A MINUTE OR TWO AND THEN SERVE ASAP

 

Recipe- Madeleines

 

1. IN THE SMALL MIXER USING THE FLAT PADDLE WHIP TOGETHER TO COMBINE.

 

8 EGGS                3 TEASPOONS VANILLA      1/2 TEASPOON SALT

 

2.  ADD IN SUGAR AND CONTINUE TO WHIP ON HIGH SPEED UNTIL THE BATTER IS PALE IN COLOR AND RIBBONS FORM IN BOWL (ABOUT 5 MINUTES):       1 1/3 CUPS SUGAR        

 

3. REMOVE FROM MIXER AND AND FOLD IN  FLOUR 1/2 CUP  AT A TIME. REPEAT 3 MORE TIMES TIL ALL ARE COMBINED.

 

2 CUPS FLOUR

 

4. FOLD IN ZEST OF LEMON  : 4 TABLESPOONS ZEST

 

5. MELT BUTTER AND POUR AROUND EDGES OF BATTER AND THEN FOLD IN GENTLY.    :    1 CUP BUTTER (OR 2 STICKS)

 

6. BRUSH MADELEINE PANS WITH BUTTER AND THEN DUST PAN WITH FLOUR

 

7. SPOON BATTER INTO EACH MOLD ABOUT 3/4 OF THE WAY

 

8. PLACE IN 375 DEGREE OVER FOR 10 MINUTES

 

9. ONCE COOLED, FLIP OUT OF PANS ONTO A SHEET PAN AND DUST WITH CONFECTIONARY SUGAR.

 

Recipe- Dark Chocolate Espresso Madeleines

  • 1 1/2 sticks (12 tablespoons) unsalted butter

  • 1 cup granulated sugar

  • 1 cup semisweet or bittersweet chocolate (or 4 ounces chopped semisweet chocolate)

  • 1 tablespoon instant espresso powder, dissolved in 1/3 cup warm water (or 1/3 cup strong black coffee, or 2 tablespoons instant coffee crystals dissolved in 1/3 cup warm water)

  • 2 large eggs, room temperature

  • 1 cup all purpose flour

  • 1/2 cup unsweetened cocoa powder, either Dutch-processed or natural

Chocolate Glaze

  • 2 cups semisweet chocolate chips

Directions

  1. Place a rack in the center of the oven and preheat oven to 325°F.

  2. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.

  3. Place butter, sugar, chocolate and espresso in a 2-quart microwavable glass bowl or measuring cup.

  4. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth. (Alternatively, you can combine these ingredients in the top of a double boiler over simmering water and stir with a whisk until smooth. Remove from heat.)

  5. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.

  6. Add the flour and cocoa, whisking thoroughly. The mixture should be very dark, thick, and shiny.

  7. Using a 1 1/2-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full.

  8. Gently press batter to distribute it evenly.

  9. Bake for 10 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear, but be careful not to overbake.

  10. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.

  11. Let cool completely.

 

For the chocolate glaze:

  1. Place chocolate in a 2-quart microwavable glass bowl or measuring cup. 

  2. Microwave on low power for 1 to 2 minutes and then stir with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.

  3. Place a piece of waxed paper on a cookie sheet or large wire rack.

  4. Hold each madeleine by its narrow end and dip one-third of it in the warm chocolate glaze.

  5. Lift the madeleine and scrape the flat side along the side of the bowl to remove excess.

  6. Place madeleines on the waxed paper and let glaze set, 30 to 60 minutes.

     

     

     

     

     

     

     

     

     

bottom of page