Monday, 12 de September de 2016

Strawberry madeleines

6 Comments

Morango crescendo

Mão de criança pegando um morango

Madeleines de morango

Madeleines de morango

Madeleines de morango

Strawberry madeleines
Yields: 60 4 centimeters madeleines
Recipe by A Cupcake for a Love, with adaptations.

120g butter
1 1/2 cups (260g) strawberry
2 cups, minus 2 tablespoons (125g) flour (meaning you should measure out 1 cup then remove 2 tablespoons)
3/4 cups (150g) sugar
1 teaspoon baking powder
3 eggs
red food coloring (optional)

1 – Melt the butter in a small saucepan, over low heat. Remove from the stove and let it cool. While that’s happening, clean each strawberry by removing the stems.
2 – Process the strawberries until you get a puree. You should have about 1/2 cup of puree, something like 230g.
3 – Beat the eggs and sugar until you get a consistent cream, about 4 minutes. Add the puree and beat again.
4 – Sift the flour and baking powder together. Add them to the eggs mixture and beat until incorporated. Add the melted butter slowly, beating constantly. Change for a spatula if you prefer.
5 – If you are using food coloring, mix it in now. Without it, the madeleines will be a very light pink. If you want more vibrant color, use the food coloring. I used just one drop and it was enough for me.
6 – The batter will rest a bit on the fridge. You can surely make these on the day before and bake on the next, this will also make the madeleines better (according to my patisserie teacher). If you are baking them now, let the batter rest inside the fridge for about 20 minutes and meanwhile preheat your oven to 180˚C (350˚F).
7 – Butter and flour your madeleine pan and fill the cavities with about 1 tablespoon of batter if your pan is like mine (4 centimeters madeleines). They will rise a bit. Bake them for about 5 minutos, or until they are done. It’s difficult to see because of the red color, but you can test the one in the middle of the pan: if that one is ready, the rest surely are as well.

Madeleines de morango

They will last for about two days outside the fridge because there’s fresh strawberries in the batter.

  1. claudia pires
    12 de September de 2016 - 12:50

    Q receita fofa e maravilhosa!
    Minha cidade n tem uma festa do morango, mas nessa época, tem uma praça no centro da cidade que reune varios produtores e o morango é vendido bem mais em conta….para mim, é a melhor época do ano……é a frutinha mais linda, gostosa e cheirosa do mundo!

  2. Vivian
    12 de September de 2016 - 14:29

    Juuu! Em primeiro lugar, muita inveja das suas bandejinhas a 2,50! :O ô coisa boa!
    Queria tirar duas dúvidas.. quando vc faz madeleines, só derrete a manteiga ou chega a fazer a beurre noisette? E as madeleines ficam bonitinhas de um lado e feias do outro? Porque fiz esses dias e ficaram bem gostosas, mas de um lado ficou queimadinho e do outro super branquelas! hehe e sempre vejo fotos douradas e bonitas
    Beijos

    • 28 de September de 2016 - 01:32

      Vivian, eu só derreto mesmo, mas se você quiser fazer a beurre, vai ficar um saborzinho meio de nozes, que acho bem bom também! As minhas madeleines ficaram bonitinhas dos dois lados, mas já fiz uma vez que ficou queimadinha do lado que pega na fôrma… meio uó.

  3. 12 de September de 2016 - 16:34

    QUERO SABER TODAS AS RECEITAS AGOOOOOORA, Ju! Curiosidade pegando aqui! :)
    Pena que ainda preciso providenciar forminhas de madeleines pra poder testar essas belezinhas!

  4. michelle
    12 de September de 2016 - 16:37

    Oi Ju… aqui no sul temos festa do moranguinho que acontece a cada dois anos. é sempre em setembro. se chama festa nacional do moranguinho em bom principio uma cidade que produz morangos. A fruta aqui não tem um valor tão alto como aí na tua cidade. tem varios shows com musicos regionais e as vezes nacionais, muito produtos colonial mas o que é divino é comer uma cuca de morango quentinha saida do forno de barro… pegamos a cuca e comemos na praça do parque mesmo rsrs
    Adoro as tuas receitas bjs.

  5. Mônica
    26 de September de 2016 - 17:28

    Fico uns dias sem aparecer por aqui e qdo resolvo xeretar são tantas coisas!!!! Ainnnn… Não sei oq testo primeiro… Os cookies de pasta de amendoim… Essas madaleines, q quase sinto o cheiro aquiiii do outro lado do país ou massa dos cupcakes de café com mel… oh dúvida! Sem contar q amo cada dica sobre tudo q vc dá… desde seriados, lojas… dicas de como organizar a vida… enfim… Seu blog tá completo Jú! Amo! Até os merengues q tava pensando em pedir umas dicas, sem saber vc já sanou algumas dúvidas no post dos cupcakes de café! Incrível isso! Sintonia pura com os leitores… rs…. Fico aqui curtindo minha dúvida sobre oq testar primeiro juntamente com uma boa xícara de café forte e sem açúcar! Perfeita pra tomar saboreando uma madaleine de morango! Bjs Jú….

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

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