Orange Blossom Buttermilk Madeleines – A Recipe 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 to low to keep it warm. (Alternatively, melt the butter in a small microwave-safe bowl on high just before use.) In the bowl of a stand mixer equipped with the whisk attachment, whip the eggs, sugar, orange zest, and salt at high speed until the mixture is pale, thick, and nearly tripled in volume, about 4 minutes. Gradually whisk in the buttermilk, orange blossom water, and vanilla bean paste.

      In a small bowl, combine the flour and baking powder with a whisk. Using a balloon whisk, gently fold the flour mixture into the egg mixture until just combined. Gradually add the warm melted butter in two to three additions, folding gently with the whisk after each addition until well blended and smooth. Cover the batter with plastic wrap, pressing it directly onto the surface, 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 at the tip. Fill each prepared well with batter (approximately 25 grams per well). Bake until golden brown with a domed center (the edges will be deep golden brown) and a thermometer inserted into the center reads 200°F (93°C) to 210°F (99°C), about 8 minutes. Allow to cool in the pan for 3 minutes. Remove from the pan and place on an ovenproof wire rack set over a parchment-lined baking sheet. 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 thin coating. Allow to rest, bump side up, on the prepared rack for 2 to 3 minutes until set. (If the glaze starts to set, gently reheat it over steaming water as needed.) Dip again for a second layer of glaze. Place in the warm oven with the door ajar to crisp the glaze for about 2 minutes. (Alternatively, leave at room temperature until dry for 10 to 15 minutes.)

      *We used the Williams Sonoma Goldtouch® Pro Nonstick Madeleine Pan. Each well measures 3x2 inches.

      PRO TIP: When filling the madeleine molds with batter, keep the tip of the pastry bag still. 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, combine the confectioners’ sugar, orange zest (if using), and very hot orange juice, whisking until smooth. Gradually add 4 to 6 teaspoons (20 to 30 grams) of very hot water, whisking each time until the glaze reaches a thin and smooth consistency. Heat a medium saucepan with water over low heat until it begins to steam, then turn off the heat. Place the bowl with the glaze over the saucepan and gently warm it, whisking occasionally until it becomes fluid. (Take care not to overheat, as it may become syrupy and crystallize when cooled.) Remove from heat.

      Let us know how it turned out!