However, I was in a hurry for some business, so I didn't refrigerate the batter for 3 hours. I just spoon the batter in the pans and put them in the oven right away. Therefore, my cookies don't have the humps as you can see in my previous post here: http://my.opera.com/trangskitchen/blog/madeleines
Regardless of that missing hump, the Madeleines still taste great...buttery, moist, and scrumptious




Ingredients:
2/3 cup all purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon Rhum extract
3/4 stick butter, (6 Tablespoons) unsalted, melted and cooled
Yellow Raisin, soaked in Rhum for 30 minutes until they totally bloom, then drain them before using



Directions:
1) Combine together the flour, baking powder and salt in a mixing bowl and stir well with a spoon.

2) Working in a mixer bowl, or in a large bowl, add sugar and then add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the Rhum extract.

3) With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold gently with the spatula to combine and finally attain a smooth mixture.

4) Butter a 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray (Spray is what I used). If you have a silicone pan like me, no prep is needed. How nice it is!!! Spoon the batter into the molds, filling each one almost to the top and smooth out the surface. Then drop some bloomed raisin on top of the batter. Divide the raisin evenly between Madeleines.

5) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days (the wrap should cover the whole mold). This long chill period will help the batter form the hump that is characteristic of madeleines.



6) After refrigerate the batter long enough (3 hours latter) preheat oven to 400 degrees F for 10 minutes before you bake. Then, bake the cookies directly from the fridge. Bake large madeleines for 10-13 minutes, and mini ones for 8-10 minutes, or until they are golden and the tops spring back when touched.

7) Remove the molds from the oven and release the madeleins from the molds by rapping the edge of the pan against the counter. Gently pry any stubborn madeleines from the pan using your fingers or a butter knife. This time, thanks to the silicone pan, I just have to gently push the Madeleines out of the pan Transfer the cookies to a rack to coolto just warm or to room temperature.



TIPS: FOR THE PETITE CADEAU, TO MAKE THE BLACK RIBBON, JUST SPOON 3 TABLESPOONS OF MADELEINES BATTER TO A SMALL BOWL AND ADD 1 TABLESPOON OF COCOA POWDER. STIR WELL TO MIX AND SPOON THE DARK BATTER TO THE RIBBON POSITION IN THE PAN BEFORE YOU SPOON IN THE YELLOW BATTER.





You can also decorate these Petit Cadeau like this to make them more pretty
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YES! My Petite Cadeau photo is selected and posted on foodgawker.com, code #139681. Here is the link to see my photo on this fantastic website:
http://foodgawker.com/post/2012/01/03/139681/
...and my entire gallery is here:
http://foodgawker.com/post/archive/tranglam/

Moreover, two of my photos are posted on foodEpix.com, code #2696 (Rhum Raisin Madeleines in Petite Cadeau shape) and #2698 (Rhum Raisin madeleines). So wonderful! Check it out:
http://www.foodepix.com/author/trangskitchen/