Francesca’s Barley Madeleines
I find madeleines to be a great entry point for whole grain baking. The butter and sugar really show off the uniqueness of each grain. Barley is such an underutilized grain with a terrific flavour. If you can’t find malted barley flour, then just use all barley.
Ingredients
300gm room temperature pastured eggs
280gm organic cane sugar
200gm toasted barley flour
50gm malted purple barley flour
2 gm sea salt
10gm baking powder
140gm extra virgin olive oil
130gm beurre noisette - cooled down, but still liquid
30gm wildflower honey
Yield
never enough
Instructions
Whip eggs on medium speed until combined and slightly foamy. Increase speed to high and add the sugar. Whip until tripled in volume. In a small bowl, combine all the dry. Combine the browned butter and honey in the butter saucepan.
Gently fold in half the dry with a large spatula and an easy circular up and down motion, so you are getting the whipped mixture at the bottom and folding in the flour on top. Then fold in the second half.
Fold in the butter, olive oil and honey mixture until no traces of the butter remain.
Scrape into a container and cover.
Refrigerate overnight, so the butter can firm up and the batter will have better height.
The next day, scoop (approx 25gm) into silicone or well-buttered and floured metal Madeleine molds.
Bake 325F convection for approx 10-12 minutes. The madeleines will puff and be slightly browned at the edges.