IRISH COFFEE MADELEINES (FULL SIZE)

Irish Coffee Madeleines (full size) image

Categories Coffee

Number Of Ingredients 17

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Ingredients

2 pieces large eggs room temperature (100g) / Madeleine batter
3 tablespoons granulated sugar (37g)
3 tablespoons light brown sugar packed (37g)
1 tablespoons honey (20g)
1/4 teaspoon kosher salt (1.5g)
2 tablespoons milk (35g) 2tbsp plus 1 tsp
1 cup AP flour (120g)
1 1/2 teaspoons baking powder (6g)
1 1/2 sticks unsalted European butter, softened (170g)
1 teaspoon instant espresso powder (2g)
1 teaspoon Irish Whiskey (4g)
1/2 teaspoon vanilla extract (2g)
4 teaspoons Syrup & Garnish/ light brown sugar, packed (20g)
4 tablespoons water (60g)
2 tablespoons Irish Whiskey (30g)
2 teaspoons instant espresso powder (4g), plus more for dusting
1 cup white chocolate chips (170g)

Steps:

Make and chill the batter and syrup. 1. Dissolve instant espresso powder in milk, then add vanilla and whiskey; set aside. 2. Sift flour and baking powder and salt over parchment and set aside. 3. Melt and brown butter 120g and set aside to cool. 4. Whisk together eggs, both sugars, and honey until homogenous. 5. Add milk mixture. 6. Add dry ingredients in two batches, mixing until just combined. 7. Add butter all at once, and whisk until smooth. 8. Cover with plastic and let chill at least 30 minutes, and up to 2 days. 9. Bring water and sugar to boil in a small saucepan, add espresso powder and stir until dissolved chill until ready to use. 10. Meanwhile preheat over to 400 F. 11. Pipe and bake madeleines/ Lightly butter and flour molds inside and tops. 12. Fit a piping bag with a 1 cm wide round tip and fill with half the batter. 13. Pipe into each mold, filling 3/4 full. 14. Bake at 400 F for 7 mins, rotating pan halfway through. Batter keeps in refrigerator for up to 3 days. Glaze and finish madeleines/ 15. Stir whiskey into cold syrup. 16. Pop madeleines out of molds immediately after baking, and brush lightly on underside with syrup. 17. Transfer to wire rack and let cool completely 18. Over double boiler, stir the chocolate chips until halfway melted; take off heat and sir until completely melted, reheating in 3 sec intervals over the heat if needed until smooth. 19. Tipping the bowl to create a deep spot of chocolate, dip the round end about halfway; place on parchment paper lined sheet pan. 20. Sprinkle with a little espresso powder and chill in refrig till chocolate sets.