Coffee Flour Madeleines Recipe

Chef Iso

Chef Iso is the head pastry chef behind chefiso.com. He is the winner of the Christmas Cookie Challenge on Food Network and was named Best Baking and Sweets Blogger by Saveur Magazine. With a background in Japanese confections and French pastry, he brings the best of both worlds into his recipes.

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We've seen a lot of pastry chefs incorporating new ingredients lately such as ruby chocolate. So when a new eye-catching ingredient hits the market, I always try to be one of the first to give it a go! Coffee flour has been making small waves lately as a sustainable use of the dried coffee fruit pulp—a natural byproduct of making coffee. Any opportunity to use what would otherwise become waste always makes my chef ears perk up!

Coffee flour surprisingly doesn't have a strong coffee flavor (which makes me think the marketing name was poorly-chosen). In fact it tastes like flour infused with Black Tea and molasses. You can achieve a similar flavor profile by the addition of powdered Earl Grey and using dark brown sugar. But coffee flour adds a unique complexity that cannot be fully replicated.

These madeleines (classic french tea cakes) are the perfect use of coffee flour. It adds a nice flavor and gorgeous dark color. You can even dunk them in your coffee to bring the product full-circle! When using coffee flour, I use a 1:4 mix of one part coffee flour, four parts all-purpose flour.

Ingredients

Makes 24 Medium Madeleines

Coffee Flour Madeleines

• 4 eggs (220 grams, 7.6 ounces)
• 200 grams sugar (3.5 ounces, 1 cup)
• 200 grams all-purpose flour (7 ounces, 1 1/4 cup)
• 80 grams coffee flour (2.8 ounces, 1/2 cup)
• 2 grams salt (0.07 ounces, 1 large pinch)
• 1 grams baking powder (0.03 ounces, 3/4 teaspoon)
• 280 grams neutral vegetable or canola oil (9.9 ounces, 1 1/4 cups)

Equipment

For bakeware like madeleine pans, I highly recommend you choose an aluminum pan for its supreme heat conductivity allowing you to get ultra-crispy and evenly-colored madeleines.

Method

1. Preheat the oven to 350°F (180°C).

2. Sift together the flour and coffee flour, along with the baking powder and kosher salt.

3. In a mixing bowl, whisk together the eggs and sugar until the eggs are slightly frothy.

4. Whisk in the dry ingredients until the batter just comes together. Then add the oil and whisk until the batter is completely smooth. There is a risk of overmixing the batter, so mix until smooth and then stop.

5. Spray the madeleines pan with vegetable oil (or brush with vegetable oil) to prevent the madeleines from sticking. Fill each of the molds only about 1/4 full of the batter.

6. Bake each tray for 18 - 22 minutes until golden brown, depending on the size of your molds. For larger molds, the time will be longer than smaller molds. The best way to bake madeleines is to check at 12 minutes and continue baking at 5-minute intervals until the outside is uniformly golden brown.

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