Good morning – it’s time to make the Honey-Spiced Madeleines.
4:50am – Alarm. Alarm. Snooze.
4:58am – I drag myself out of bed, turn on the water heater. Eggs – out. Butter – out. Yawn.
5:05am – Maybe since I’m already up, I should pop in a yoga DVD and stretch for a bit until everything comes to room temperature. Or maybe I should just do a live blog about it. Live blog it is.
5:15am – I sneak back into my room to get out the copy of AMFT. After checking out Dorie’s recipe on her blog, my memory tells me the proportions are slightly different.
5:20am – Memory failed. Good thing I didn’t even consider doing these without checking first. How did I even imagine 2/3 cups of flour? Butter’s melted and set aside to cool. Cereal for me, otherwise I’m eating all of these up before leaving the house.
5:25am – Mini-bundt pan is greased and set to chill in the fridge. I really should have done these ones yesterday and chilled everything properly to get the big bumps. Oh well. Maybe next time. I hope this cheat works.
5:30am – Decided against sneaking into bedroom again to retrieve copy of FCI’s big cooking textbook to wax poetic about genoise/cake. I could get to that later today.
5:35am – Time to start the batter. Orange sugar and eggs are a-creaming.
5:38am – Flour is whisked with the spices. After adding the black ground pepper I wished I had used white. Instead of cloves, I added a couple of shakes of ground cardamom.
5:55am – All ingredients are folded in. I really took my time – I didn’t want to lose the height from the whipped eggs although things got scary when I added the butter. Just starting to preheat the oven now too.
6:05am – Dividing the batter evenly between my baking sprayed/chilled mini-bundt pans is taking way more time than what I thought it would.
6:10am – The sun is starting to make itself felt through the windows. I figure I can leave the bundtt-eleines in the fridge for at least twenty minutes before baking. If they don’t turn out well, consider this your PSA/cautionary tale. There’s nowhere near enough light right now anyways for pictures.
6:33am – Time to bake the madeleines! I set the timer for 11 minutes. and go off to start preparing for the pictures. My favorite place to shoot these days is a little parlor (oh my, that’s an old fashioned word!) that we only use when we have visit.
6:44am – The bundt-eleines do not look anywhere near done. I’m not taking my chances and setting up the timer again for two more minutes.
6:50am – The tops are finally looking golden. Phew. Out they come. It’s really easy to remove them from the well greased pan. There are even a couple of bumpy ones! They smell incredible too.
6:55am – Picture time! Now hooking up the camera to work with the photos. I liked what I saw in the previews so I hope it’s just resizing. I’m sneaking one just to let you know what to expect. I love the almost crunchy/toasted edges, the tender interiors. The orange and cinnamon are a throwback to Crepes Suzette, which I love. Good thing I had breakfast or they would be gone by now!
7:22am – And we’re done! Yay for French Fridays with Dorie once again. Phew. I really should get moving now. Have a great day, everyone!