I have been trying numerous ideas with ovaltine in my desserts lately, and finally there is one that turns out perfectly. Ovaltine is a popular kid-friendly drink, but have you thought of pairing it with coffee? The bitterness from coffee pairs surprisingly well with ovaltine. Therefore, I made a French pastry, Coffee Madeleines with an Ovaltine glaze. As ovaltine contains sugar already, this recipe uses way less sugar compared to others.
Madeleines has a lightly crisp shell, with a spongy, airy texture. And I think it is the best when serving with coffee or a cup of hot tea.
Coffee Ovaltine Madeleines
- 1 Large Egg
- 1/4 cup Sugar
- 1 tbsp Instant Coffee Powder
- 2 tbsp Hot Water
- 1/2 tsp Vanilla Extract (optional)
- 1/2 cup All Purpose Flour, sifted
- A pinch of Salt (approx 1/16 tsp)
- 1/2 tsp Baking Powder
- 1/4 cup Unsalted Butter (or 1/2 stick)
- 1/2 tbsp Unsalted Butter, softened
- 1/4 cup Icing Sugar, sifted
- 3 tbsp Ovaltine Powder
- 1 to 2 tbsp Milk
- Melt the unsalted butter using the double-boiler method, or by microwave. Set it aside to cool.
- In a small bowl, mix instant coffee powder and hot water. Set it aside to cool.
- In a bowl, add egg and sugar. Use a hand mixer to whisk in high speed for at least 5 minutes, or until the mixture becomes thick, airy, and can form ribbon. If you are using a whisk, this may take 10-15 minutes. (This step is important!)
- Add instant coffee and vanilla extract to the mixture. Mix until combine.
- In another bowl, combine sifted all purpose flour, salt, and baking powder.
- Pour in half of the dry ingredients into the wet mixture. Fold in lightly and mix until combined. Pour the remaining dry ingredients. Fold in lightly and mix until combined.
- Add approx 1/4 cup of mixture to the melted butter. Mix until it fully incorporates. This may take a few minutes.
- Pour the butter mixture with the remaining batter. Mix until combine.
- Cover the bowl with plastic wrap. Refrigerate for 1 hour.
- Preheat the oven at 175 °C or 347 °F.
- Prepare some melted unsalted butter. Brush the butter to the madeleine mould.
- After 1 hour, do not mix the batter! Transfer the batter directly to a piping bag.
- Cut off the tip and pipe batter into baking pan up to three quarters, so the madeleines have enough space to rise.
- Bake for 12-14 minutes.
- While baking, prepare the ovaltine glaze.
- In a small bowl, combine icing sugar, butter, ovaltine powder, and 1 tbsp milk.
- You can add more milk to adjust the consistency of the glaze. Set aside.
- Let the madeleines cool down. Drizzle the glaze on it. Ready to serve.
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