Saint Helena with vanilla bean & citrus madeleines
Author: Jocelyn Freeman
Ingredients
⅔ cup all-purpose flour
¾ teaspoon baking powder
Pinch of kosher salt
½ cup granulated sugar
Zest of 1 lemon
1 tablespoon Madagascar vanilla bean paste
2 eggs
½ teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
Instructions
In a small bowl, combine the sugar, lemon zest, and vanilla bean paste.
In a separate bowl, combine the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar mixture with the eggs on medium speed until pale and thick. Add the vanilla extract. Use a spatula to fold in the melted butter, and then the flour.
Cover and refrigerate batter for 4 hours.
Preheat oven to 400 degrees and grease and flour a madeleine pan.
Fill the shells of the madeleine pan with the chilled batter almost full. Bake for 10 minutes, or until edges are golden brown. Let cool for a 5 minutes in the pan, then pop out onto a wire rack to cool completely.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/09/02/saint-helena/