Step-by-Step Guide to Make Quick Vanilla and Rum Madeleines

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, vanilla and rum madeleines. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vanilla and Rum Madeleines is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vanilla and Rum Madeleines is something that I’ve loved my entire life.

In a large bowl, mix the eggs and granulated sugar. Stir in the flour and baking powder. In a medium bowl, combine the melted butter, rum, vanilla, and chestnut puree. Add the butter/chestnut mixture to the batter and mix with a wooden spoon until combined.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vanilla and rum madeleines using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vanilla and Rum Madeleines:

1. Take 120 grams ★Plain flour
2. Make ready 90 grams ★White caster sugar
3. Take 2 1/2 grams ★Baking powder
4. Get 120 grams Unsalted butter
5. Prepare 2 Eggs
6. Prepare 40 grams Honey
7. Make ready 1 pod Vanilla beans
8. Prepare 1 tsp to 1 tablespoon Rum

In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible. Madeleines may be stored in an airtight container in the refrigerator for a few days. Stir the vanilla and lemon zest into the butter, then set aside to cool.

Instructions to make Vanilla and Rum Madeleines:

1. Grease the moulds and sprinkle with strong bread flour if necessary. Melt the unsalted butter in a microwave. Pre-heat the oven to 170°C.
2. Mix the ★ dry ingredients and sift into a bowl.
3. Mix the eggs, honey, and vanilla beans together and add to the ★ dry ingredients. Stir until evenly combined.
4. Add the melted butter and stir well. Add the rum and stir until the batter is even and smooth.
5. If you have time, rest the batter for more than 1 hour. I put the batter into a piping bag and put it in the vegetable bin in the fridge.
6. Pre-heat the oven to 170°C. Pipe the batter into the moulds to fill up to 80 %. Give several sharp taps to the moulds to flatten the surface.
7. Bake at 170°C for about 20 minutes. When a skewer inserted comes out clean, they are ready. Remove the madeleines from the mould and put on a cooling rack.
8. When almost cooled, cover with cling film and leave to cool completely. Alternately, you can cover with a moistened tea towel while hot and leave to cool.
9. To store them, wrap them in cling film or put in a plastic bags to prevent from drying out.
10. Freshly baked, these are fluffy and have the wonderful smell of vanilla. After cooled, the sponginess is settled and moist. I like them either way.
11. Have a look at my 'Milky Madeleine'.

Madeleines may be stored in an airtight container in the refrigerator for a few days. Stir the vanilla and lemon zest into the butter, then set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together both of the flours, baking powder, and salt. Add this, along with the melted butter, to the bowl with the egg mixture, and mix until just combined.

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