Orange Blossom Buttermilk Madeleines - A Recipe from Bake from Scratch

      ½ cup (113 grams) unsalted butter

      2 large eggs (100 grams), at room temperature

      ½ cup (100 grams) granulated sugar

      1 teaspoon finely grated orange zest

      ½ teaspoon kosher salt

      1 tablespoon (15 grams) buttermilk, at room temperature

      1½ teaspoons (8 grams) orange blossom water

      1 teaspoon vanilla bean paste

      1 cup (125 grams) all-purpose flour

      1¼ teaspoons (6 grams) baking powder

      Crisp Citrus Glaze (recipe follows)

      In a small saucepan, melt the butter over medium heat; then lower the heat and keep it warm. (Alternatively, you can melt the butter in a small microwave-safe bowl on high shortly before using it.) In the bowl of a stand mixer equipped with a whisk attachment, beat the eggs, sugar, orange zest, and salt at high speed for about 4 minutes, or until the mixture is pale, thick, and nearly tripled in size. Whisk in the buttermilk, orange blossom water, and vanilla bean paste.

      In a separate small bowl, combine the flour and baking powder. Using a balloon whisk, gently fold the flour mixture into the egg mixture until just combined. Gradually add the very warm melted butter in two to three additions, gently folding it in with the whisk after each addition until smooth and well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter, and refrigerate for at least 2 hours, preferably overnight. (The batter can be stored in the refrigerator for up to 2 days.)

      Preheat the oven to 375°F (190°C). Spray a 16-well nonstick madeleine pan* with baking spray that contains flour. Transfer the chilled batter to a pastry bag and cut a ½-inch opening in the tip. Fill each prepared well with batter (approximately 25 grams each). Bake until the madeleines are golden brown with a domed top (the edges should be deep golden brown), and an instant-read thermometer inserted in the center reads between 200°F (93°C) and 210°F (99°C), about 8 minutes. Allow them to cool in the pan for 3 minutes. Remove them from the pan and place them on a wire rack that is safe for the oven, set over a baking sheet lined with parchment paper. Lower the oven temperature to 170°F (75°C).

      Dip both sides of the warm madeleines into the warm Crisp Citrus Glaze to create a light coating. Allow them to rest, bump side up, on the prepared rack until the glaze sets, about 2 to 3 minutes. (If the glaze starts to set, gently reheat it over steaming water as necessary.) Dip the madeleines again for a second glazing. Place them in the warm oven with the door slightly ajar to help the glaze crisp, for about 2 minutes. (Alternatively, you can let them sit at room temperature until dry, which will take about 10 to 15 minutes.)

      *We used the William Sonoma Goldtouch® Pro Nonstick Madeleine Pan, where each well measures 3x2 inches.

      PRO TIP: When piping the batter into the madeleine molds, keep the tip of the pastry bag stationary and avoid spreading the batter.

      Let us know how it turned out!

      Crisp Citrus Glaze

      3 cups (360 grams) confectioners’ sugar

      ¾ teaspoon very fine orange zest (optional)

      6 tablespoons (90 grams) very hot fresh orange or mandarin juice (130°F/54°C to 140°F/60°C)

      4 to 6 teaspoons (20 to 30 grams) very hot water (130°F/54°C to 140°F/60°C)

      In a heatproof medium bowl, whisk together the confectioners’ sugar, orange zest (if using), and very hot orange juice until the mixture is smooth. Gradually add 4 to 6 teaspoons (20 to 30 grams) of very hot water, mixing in a little at a time, until the glaze reaches a thin, smooth consistency. Heat a medium saucepan of water over low heat until it is steaming, then turn off the heat. Place the bowl containing the glaze over the saucepan and gently warm it, whisking occasionally until it is fluid. (Be cautious not to let it get too hot, as it will become syrupy and may crystallize as it cools.) Remove from heat.

      Let us know how it turned out!