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Madeleine Christmas Tree by @shortstackkitchen
Ingredients
Directions
In a medium bowl, whisk together cake flour, baking powder and salt. Set aside.
With a hand-held or stand mixer fitted with the whisk attachment, whip sugar and eggs on high speed for 6 to 8 minutes (set a timer). The mixture will be thick and pale in color.
Add lemon zest, lemon juice and vanilla. Then sift in the dry ingredients. Using a silicone spatula, gently fold until no pockets of flour remain. Do not overmix.
Finally, add extra-virgin olive oil and gently fold into the batter until incorporated. Again, do not overmix. Place a piece of plastic wrap directly on the batter to prevent a skin from forming. Chill for 2 hours or up to 2 days.
Preheat oven to 350F degrees. Thoroughly grease every well of your madeleine pan with melted butter and set aside.
Remove the batter from the fridge and fill each well 3⁄4 of the way full. Cover and refrigerate the remaining batter to bake after if you only have 1 pan.
Depending on the size of your madeleine pan, it can take 7 to 10 minutes. The cakes are ready when a toothpick inserted in the center comes out clean. Do not overbake.
Let madeleines cool in the pan for a few minutes then invert onto a wire rack to cool completely.
Place finely chopped white chocolate in a heatproof bowl and melt over a pot of simmering water.
Make sure your Madeleine pan is clean for this next step. Add about 1 1⁄2 teaspoons of the green melted chocolate into the center of beach well. Next, pour about 1⁄2 teaspoon of the plain white chocolate at the top of the well.
Gently press the scalloped side of each madeleine into the chocolate. Freeze for 30 minutes or until the chocolate is solid. It should release easily, but if it doesn’t, pop it back the freezer.
To assemble, place a 10-inch tall styrofoam cone on a cake stand or plate. Insert toothpicks at a slight angle into the cone and attach the madeleines, working your way around in layers, slightly overlapping each row. Enjoy!
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Ingredients
Directions
In a medium bowl, whisk together cake flour, baking powder and salt. Set aside.
With a hand-held or stand mixer fitted with the whisk attachment, whip sugar and eggs on high speed for 6 to 8 minutes (set a timer). The mixture will be thick and pale in color.
Add lemon zest, lemon juice and vanilla. Then sift in the dry ingredients. Using a silicone spatula, gently fold until no pockets of flour remain. Do not overmix.
Finally, add extra-virgin olive oil and gently fold into the batter until incorporated. Again, do not overmix. Place a piece of plastic wrap directly on the batter to prevent a skin from forming. Chill for 2 hours or up to 2 days.
Preheat oven to 350F degrees. Thoroughly grease every well of your madeleine pan with melted butter and set aside.
Remove the batter from the fridge and fill each well 3⁄4 of the way full. Cover and refrigerate the remaining batter to bake after if you only have 1 pan.
Depending on the size of your madeleine pan, it can take 7 to 10 minutes. The cakes are ready when a toothpick inserted in the center comes out clean. Do not overbake.
Let madeleines cool in the pan for a few minutes then invert onto a wire rack to cool completely.
Place finely chopped white chocolate in a heatproof bowl and melt over a pot of simmering water.
Make sure your Madeleine pan is clean for this next step. Add about 1 1⁄2 teaspoons of the green melted chocolate into the center of beach well. Next, pour about 1⁄2 teaspoon of the plain white chocolate at the top of the well.
Gently press the scalloped side of each madeleine into the chocolate. Freeze for 30 minutes or until the chocolate is solid. It should release easily, but if it doesn’t, pop it back the freezer.
To assemble, place a 10-inch tall styrofoam cone on a cake stand or plate. Insert toothpicks at a slight angle into the cone and attach the madeleines, working your way around in layers, slightly overlapping each row. Enjoy!