Orange Blossom Buttermilk Madeleines - 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, in a microwave-safe bowl, heat the butter on high until melted just before use.) In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, orange zest, and salt on high speed until the mixture becomes pale, thick, and nearly three times its original volume, about 4 minutes. Whisk in the buttermilk, orange blossom water, and vanilla bean paste.

      In a separate small bowl, mix the flour and baking powder together. Using a balloon whisk, gently fold the flour mixture into the egg mixture until just combined. Gradually incorporate the warm melted butter in two to three additions, folding gently with a whisk after each addition until everything is well combined and smooth. 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 may be kept in the refrigerator for up to 2 days.)

      Preheat the oven to 375°F (190°C). Coat a 16-well nonstick madeleine pan* with baking spray that contains flour. Transfer the cold batter to a pastry bag and cut a ½-inch opening in the tip. Fill the prepared wells with the batter (about 25 grams each). Bake until the madeleines are golden brown with a domed center (the edges should be deeply golden brown) and an instant-read thermometer reads 200°F (93°C) to 210°F (99°C) when inserted in the center, around 8 minutes. Allow them to cool in the pan for 3 minutes. Remove the madeleines from the pan and place them on an ovenproof wire rack 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 coat them with a thin layer. Let them rest, bump side up, on the prepared rack until set, about 2 to 3 minutes. (If the glaze starts to set, gently reheat it over steaming water as needed.) Dip for a second coat of glaze. Place them in the warm oven with the door ajar to crisp the glaze for about 2 minutes. (Alternatively, allow them to sit at room temperature until dry, about 10 to 15 minutes.)

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

      PRO TIP: When piping the batter into the madeleine molds, 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, whisk together the confectioners’ sugar, orange zest (if using), and very hot orange juice until smooth. Gradually add 4 to 6 teaspoons (20 to 30 grams) of very hot water, whisking until the glaze reaches a thin and smooth consistency. Heat a medium saucepan of water over low heat until it steams, then turn off the heat. Place the bowl with the glaze over the saucepan and gently warm it, whisking occasionally, until it becomes fluid. (Be cautious not to overheat it, as it will turn syrupy and crystallize upon cooling.) Remove from heat.

      Let us know how it turned out!