With just two weeks to go for my 9-month baking project, I'm making everything baby. With not much else to do but rest my feet which have started to swell a bit, I've taught myself how to crochet baby booties. I'm on my fourth pair and have even started crocheting baby boots (think Uggs - which btw I have never owned or care to, but when so tiny and homemade they are pretty darn cute and irresistible, just like these tiny madeleines).
I'm not sure why everyone feels it necessary to tell me their pregnancy, birth and breastfeeding horror stories. While I'm not so naive to think everything will go perfectly for me I do believe anxious parents make anxious kids. And, I've learned that offering treats to people to keep their mouths full prohibits them from spewing a lot of unwanted pregnancy and parenting advice. These baby maple syrup madeleines are perfect for keeping unasked for advice at bay - they are small, tasty and have just a touch of maple sweetness. Nobody can resist from popping them in their mouths one by one.
MAPLE SYRUP MADELEINES
- 100 grams butter, melted
- extra butter (soft) to brush madeleine pans
- 2 eggs
- 100 grams maple syrup
- 15 grams dark brown sugar
- 3 grams baking powder
- 100 grams cake flour (NOT self-rising)
- pinch salt
- powdered or a mixture of powdered and ground maple sugar for garnish
METHOD
This recipe makes 48 baby madeleines.
Preheat oven to 325ºF/160ºC. Use a pastry brush and brush soft butter onto your madeleine pan.
Melt measured butter. Set aside.
Put maple syrup and brown sugar in a small pot over medium-low heat and reduce by half, so the maple syrup becomes thicker, to a more honey-like consistency. Meanwhile in a blender whizz eggs for a minute till frothy. Pour the reduced, warm maple syrup into the eggs while the blender is going (you need to do this to temper the eggs and not curdle them). Blend for 30 seconds.
Add baking powder, cake flour, and salt to the blender and blend till combined, another 30 seconds.
Add melted butter to the blender and blend till combined, a final 30 seconds. Strain the mixture. Chill the mixture for at least 30 minutes or up to a day. This will ensure a puffed rounded madeleine belly.
Scoop into the buttered madeleine pans. I prefer to use the baby madeleine pans (always metal, never the silicone pans!). Using a small ice cream scoop makes it easy. Bake the baby madeleines for about 7-9 minutes. Larger madeleines will take a few minutes more, 10-13 minutes. Their bellies should be puffed and the edges slightly golden in color. Enjoy warm or let cool completely before sprinkling with powdered sugar and enjoy later.
After all the sampling I've done I just hope I can bounce back into shape like my Mom did...
From the family vault...
That's such a funny picture. I take it it is you and your mom? Tiny feet in the air :)
Well, I don't have kids so I can't dispense any advice on anything so I'll just concentrate on the little madeleines, which look perfect.
Magda
Posted by: My Little Expat Kitchen | Thursday, March 24, 2011 at 03:06 PM
That's great! thanks for sharing that cute picture. Congratulations on your wonderful news.
Posted by: Darina | Thursday, March 24, 2011 at 03:22 PM
These madeleines with maple syrup sound amazing! Love that picture!
Posted by: 5 Star Foodie | Friday, March 25, 2011 at 02:18 AM
No horror stories here, just the very best wishes! We were 8 days early, so make sure you're ready just in case... :)
Posted by: Jennifer | Friday, March 25, 2011 at 02:53 AM
Photo, booties and madeleines - so much sweetness in one post!! I am so excited for you, and don't worry - I have absolutely no experience with gestation, childbirth or breastfeeding. But I don't mind keeping my mouth full with these treats...!
Wishing you all the best for the big debut! 8-D
Posted by: Tangled Noodle | Wednesday, March 30, 2011 at 06:54 AM
Thank you everyone! Still baking away...
Posted by: gastroanthropologist | Wednesday, March 30, 2011 at 04:08 PM
I love the photo! Babes, I haven't visited in a while but I've been thinking of you and it is exciting to see how close you are! I'll tell you no stories (and I have a doozy or two!) but wishing you all the best! And thanks for one recipe I have been looking for: great madeleines and something with maple syrup. Bookmarked! xoxo
Posted by: Jamie | Thursday, March 31, 2011 at 01:10 PM
I love it! I swear, only you could come up with these yummy madeleines to keep people from carelessly telling crazy stories. I am going to have to pass this tip along. I am so excited for you and wish you incredible happiness, and maybe the next time you are in CA, I can meet the newest family addition. In the meantime, I am creating a list of joint projects for when you are back to thinking about your blog. Its been crazy busy here too, but nothing as important as a new member of the family.
Posted by: OysterCulture | Sunday, April 03, 2011 at 03:54 AM
Jamie - Thank you! I'm crushed to miss you this August and the FBC...I'll most likely be in California then. Though France will probably become one of our more traveled destinations as jumping on Eurostar seems much better than flying with a little one =).
OysterCulture - As soon as the little guy is fit for travel we'll be in CA letting Grandpa & Grandma spoil him so absolutely we must meet up! And yes on the projects, hopefully sooner rather than later, I'm determined not to fall into my child is the only thing that exists abyss!
Posted by: gastroanthropologist | Monday, April 04, 2011 at 03:52 PM
Such a cute photo :) And RJ loves maddies so I'll have to venture out and try this recipe. Can't wait to be an auntie, any day now!!
Posted by: Alethea Bergman | Tuesday, April 05, 2011 at 04:30 PM
Ha, ha! I love your reason for keeping these around. I can't imagine the unwelcome advice you are getting! Everyone likes to tell their story, even if it isn't the best one to tell! Love all your baby goodies and these look delicious!
Posted by: Lori | Monday, April 11, 2011 at 02:17 AM