Java Mini Mads | Baking with Dorie

These java mini mads are full of surprises — in a good way. Dorie previews that they are madeleines cookies masquerading as tiny tea cakes. That’s all I need to hear to put aside the classic scalloped-shell madeleine pan and divide the batter and fill the mini muffin tins. You know, the mind can be a funny place sometimes. Would I like the java mini mads better in muffin shape?

Start by whisking sugar and the eggs together energetically for two minutes until thickened. Then gently stir in the dry ingredients (flour, espresso powder, baking powder, ground cinnamon and salt) with a flexible spatula until the mixture is fully incorporated. Finally, fold and stir in a stick of melted butter. It seems like a lot; the batter becomes quite thick and dense. Note that this batter must be chilled for at least five hours, so plan ahead.

The purpose of resting and chilling the batter is to thicken it further. This is what creates the signature hump on the Madeleines, as the shock of the heat hits the cold batter in the oven. The thicker batter allows the cake to rise faster. During the mixing, I wasn’t sure whether I’ve thickened the batter too much or not enough. Now I understand the process that matters the most is the 5-hour chill, not so much the mixing.

Another step not to overlook is to generously butter the muffin tin, just as you would with a madeleine pan. In addition, as soon as you take the pan out of the oven, tap it against the counter to loosen the madeleines. I like to eat the mini mads when they’re still warm.

What I love most is the glorious crunch on the outside and the spongey richness of the cake inside. The mini muffin mads take the crunchy crust to a new level because I am not expecting that. The top, the side, the bottom and all of the edges are crispy and delightful to bite into. No doubt, it’s the element of surprise that makes them legit — as compared to the classic madeleines. Best of all, I adore the java flavor the minute I wake and throughout the day! There are just so much to like about these mini muffin mads.

Print Recipe

Java Mini Mads | Baking with Dorie

By Dorie Greenspan – Serves: 24

Ingredients

• ⅔ cup (91 grams) all-purpose flour
• 1½ teaspoons instant espresso (or 2 teaspoons ground espresso, ground coffee or instant coffee)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup (100 grams) sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and still warm

Instructions

1

Whisk the flour, espresso, or coffee, baking powder, cinnamon and salt together. Working in a medium bowl, whisk the sugar and eggs together energetically, beating for about 2 minutes—you want the mixture to pale and thicken a little. Whisk in the vanilla. Switch to a flexible spatula and gently stir in the flour mixture. When it is fully incorporated, fold and stir in the melted butter, using a light touch. Press a piece of plastic against the surface of the batter and refrigerate for at least 5 hours. (The batter can be refrigerated for up to 3 days.)

2

When you’re ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Generously butter two mini muffin tins. (If you’ve got only one tin, work in batches—keep the remaining batter in the fridge until you’re ready for it.) Or use baker’s spray. Divide the batter evenly among the cups—I use a small cookie scoop (with a capacity of about 2 teaspoons) to do this.

3

Bake the minis for 11 to 13 minutes, or until they’re golden brown and feel springy when gently prodded—they’ll have beautiful round humps in the center. As soon as you take the pan out of the oven, rap it against the counter to loosen the madeleines. If any stick, gently pry them out with a table knife. Serve now, when they’re still warm and at their lightest, or let cool on a rack and serve at room temperature.

4

Storing: The mads are best soon after they are baked. They can be kept covered at room temperature for up to 1 day, but their texture will get a bit denser.

5

The batter will make a dozen full-size madeleines. Butter and flour the madeleine pan or use baker’s spray, divide the batter among the molds and bake for 12 to 13 minutes.

Notes

https://www.surlatable.com/java-mini-mads/REC-493189.html