Monday, May 31, 2010

Mini madeleines au sésame - Mini Sesame Madeleines

I was drawn to these cute petits fours ever since I was old enough to bake on my own. I usually make lemon or chocolate but decided to try savory this time.

When I usually bake something, anything, I taste the dough (who doesn't!?). I came to the following conclusion: a good tasting dough will yield a good tasting result! It isn't the case for savory madeleines though... When I tasted the mixture before putting it in the fridge, it tasted so salty that I wondered if it was even worth baking! Surely 2 tbsp of grated parmesan couldn't make the dough that salty?!

I still decided to keep following the recipe and the madeleines didn't turn out salty at all! I guess my dough-tasting theory doesn't apply to savory things...

I found the madeleines tasted rather plain and didn't really enjoy the smell of sesame oil. I would suggest 1 tbsp oil instead of 2 and would maybe add more toasted sesame seeds to the batter.


Mini madeleines au sésame - Mini Sesame Madeleines
Adapted from Mini madeleines: sucrées ou salées by Marabout
Makes 28-30 mini madeleines

100 g all-purpose flour
2 eggs
3 tsp baking powder
A pinch of salt and black pepper
2 tbsp sesame oil
20 g unsalted butter, melted
2 tbsp grated parmesan
4 tbsp milk
2 tbsp white sesame seeds

Toast the sesame seeds in a small pan on low heat.

Mix all the ingredients (except the sesame seeds) in a bowl until smooth. Fold in the browned sesame seeds and refrigerate the mixture for 30 minutes.

Preheat oven to 220 degrees C (425 degrees F). Spoon about a small teaspoon of batter into the well-buttered molds and bake for 3 to 4 minutes. Lower the oven temperature to 180 degrees C (350 degrees F) and continue baking for another 5 to 6 minutes. If the madeleines brown too fast, lower the oven temperature.

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