France may not win the World Cup, but Monday will still be a national holiday for the country of Vin, du fromage et de l'amour. Bastille Day or National French Day honors the beginning of the French revolution and a perfect reason to get all francais. We took the country's famous small cake /cookie and made them into french flags! Kinda of. They are red velvet with cream cheese frosting and sprinkles, perfect to celebrate our favorite French holiday. Add some champagne, brie, a baguette and some Francoise Hardy and you'll have yourself a partie!
Mangez bien, riez souvent, aimez beaucoup
the recipe:
Red Velvet Madeleines from food.com
What you need:
3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
3/4 cup butter, melted
2 tablespoons red food coloring
1 1/3 cups cake flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
3/4 cup butter, melted
2 tablespoons red food coloring
1 1/3 cups cake flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
How to:
1. Heat oven to 400 degrees.
2. Lightly grease 2 shiny madeleine pans.
3. Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
4. Add melted butter and red food coloring, and beat until blended.
5. In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
6. Fold dry ingredients into the egg mixture.
7. Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
8. Bake for 8-10 minutes, or when madeleines spring back when lightly touched.9.Immediately remove from pans and cool on wire racks.
2. Lightly grease 2 shiny madeleine pans.
3. Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
4. Add melted butter and red food coloring, and beat until blended.
5. In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
6. Fold dry ingredients into the egg mixture.
7. Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
8. Bake for 8-10 minutes, or when madeleines spring back when lightly touched.9.Immediately remove from pans and cool on wire racks.
10. Cool completely, about 20 minutes.
*we didnt have cake flour so made our own using this tip from joythebaker
Cream Cheese Frosting from food.com cut in 1/2
What you need:
8 oz cream cheese, softened
1 stick butter, softened
1/2 teaspooon vanilla exract
2 cups sifted confectioners' sugar
How to:
In a large mixing bowl using paddle attachment, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
We dipped the cakes into the frosting (with help of a butter knife) then added sprinkles. Tous fini!
No comments:
Post a Comment