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Chocolate chips (Pistachio) Madeleines

(makes around 24)

250g standard flour

1 tsp baking powder

pinch of salt

45g pistachios, coarsely chopped (I used “mixed nuts”)

75g chocolate chips

3 eggs

200g castor sugar

80ml milk （room temperature)

2-3 drops pure vanilla esence

125g butter, melted

plus extra melted butter, for greasing

Preheat oven to 210C. Sift the flour, B/P and salt together.  Toss the pistachios (nuts) and chocolate chips through the dry mixture. Set aside.

Lightly grease the madeleine moulds with melted butter and coat them in flour, tapping to remove any excess flour (Jamie :put the mould in the fridge for 15mins if time allowed).

Whisk the eggs and sugar until the mixture is thick and creamy,preferably using an electric mixer with  a whisk attachement. Gradually add the milk and vanilla, mixing on a low speed.

Fold the dry ingredients into the batter gently, until they are three-quarters mixed in. Fold in the 125g melted butter carefully, until you achieve a creamy, supple paste.

Using a tablespoon, three-quarters fill each mould. Bake for 9-10 mins. or until the cake spring back when lightly touched with your fingertip.

Remove the madeleines from the moulds immediately and cool on a rack. Best eaten the day of baking. Alternatively, the batter can be stored in the fridge overnight and baked.

**keys to success**

• remove the butter from the heat when its melted consistency is smooth and creamy. This will give the baked madeleines a rich, buttery taste. Don’t continue heating the butter until it separates into water and butter form as this will give the cakes a greasy taste and texture. 奶油隔水加熱融化成液狀馬上離火 不要讓持續加熱至奶油“油水”分離 影響口感
• Warming the eggs and sugar will make it easier to whisk them into a thick, fluffy, creamy foam, which is essential for a light cake structure. Place the mixing bowl over a saucepan of warm water from time to time during the whisking stage. 糖蛋隔溫水打發 可讓蛋糊更蓬鬆至濃稠 蛋糕成品會更鬆發
• Ｗhen you fold the dry ingredients into the batter, minimise mixing so you retain the air in what is essentially a sponge mixture. 乾性粉類與麵糊翻拌的次數越少 麵糊裡空氣消泡的機會更小 更有海綿蛋糕鬆發的口感
• If your madeleine moulds can hold only part of the mixture, bake in batches. Cool just-used moulds quickly before you bake the rest of the mixture. 必要時分次烘烤 （模型用水沖 迅速降溫擦乾再抹油撒粉）
• These tiny cakes bake really fast. Avoid over-baking, as this will dry them out. 此蛋糕應高溫快烤 烤久容易變乾

extracted from Taste-Baking with flavour

This morning has been overcasted with some odd drizzle of rain

there is nothing better than a hot cuppa with some fresh baked goodies..