Classic madeleines made from coffee flour which adds a rich and molasses-like flavor.
December 19th, 2018
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.
Makes 24 Medium Madeleines
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.
Preheat the oven to 350°F (180°C).
Sift together the flour and coffee flour, along with the baking powder and kosher salt.
In a mixing bowl, whisk together the eggs and sugar until the eggs are slightly frothy.
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.
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.
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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