Dear Laura,
It was so good to catch up last night! You picked a great day to come over, I’m sorry I stuffed you with pasta and madeleines and we didn’t have room for some waffles and ice cream. We’ll have to take a snow-check for those.
Howard’s parents gave me the little box of saffron – I remember Howard bringing it home and saying “my parents said you would know.” Because that felt like a challenge, I looked at the little clear box of spices and proudly said, “oh, saffron.” Winner!
I’ve never used saffron before and wasn’t even sure if we’ve ever tasted it out at restaurants, so I don’t know what the flavour profile is, it does smell really strong. I liked how you described it as “plastic-y.” I had these madeleine recipes bookmarked for a long time now, ever since I saw that I could finally use the saffron. The day before my parents gave me some oranges and I had bought pistachios from Costco, so there really was no excuse to not make these.
Saffron, Orange, and Honey Madeleines
Recipe from Sweet: Desserts from London’s Ottolenghi
Makes about 20-22 large madeleines
90 grams unsalted butter, plus more, melted, for brushing
2 teaspoons plus 3 tablespoons honey
¼ teaspoon saffron threads (optional)
¼ vanilla bean
2 large eggs
⅓ cup plus 1 teaspoon sugar
1 teaspoon finely grated orange zest
1 teaspoon baking powder
⅛ teaspoon kosher salt
½ cup plus 1 tablespoon plus 1½ teaspoons all-purpose flour, plus more for dusting
2½ tablespoons shelled pistachio kernels
The recipe instructions are also online at Bon Appétit. So I’ll go over this in visuals:
Combine the butter, saffron threads, and honey in a saucepan.
Cook on low heat until the butter and honey melt together. Give it a swirl or two. Then set it aside to cool to room temperature.
Using a food processor this time, add in the eggs, sugar, orange zest, and vanilla seeds. Pulse until combined. Then add in the dry ingredients of flour, baking powder, and salt.
Once combined, transfer it to a bowl or piping bag. Let the batter chill in the fridge for an hour.
Melt some butter and brush it on the madeleine pans. Then dust it with flour.
If you saved the batter in a bowl, you can use a spoon to scoop dollops into the pan’s mold. Or you can snip off the tip of the piping bag and start squeezing the batter into the pan.
The oven temperature in the cookbook asked for 400°F for 10 minutes. However, when I was on Facebook, it was like the algorithms knew I was using the Sweet cookbook. I found out after that it was an error. It should be 375°F for 10 minutes! That’s why my madeleines were such a dark brown on the bottom!! Although Howard really enjoyed that extra crunch.
When they’re done baking, gently nudge the cakes out of the mold and transfer to a cooling rack. Then brush honey on top for that shiny glaze.
The honey also helps the crushed pistachios stick to them.
And there you have it! I might have ground the pistachio a bit too much into a crumble compared to the photo in the cookbook. But it’s still delicious. There’s only four left in my kitchen this morning.
I hope to see you soon and hear more about your house renovations. You know I love hearing about food, homes, and travel!
Sincerely,
Syl
