Friday, October 31, 2014


let's make panquecitos, delicious miniature poundcakes cakes from the book the cuban table by ellen silverman and ana sofia peláez
plain as madeleines but denser and richer, panques go well enough with tea but are built to stand up to a steaming cup of café con leche. the batter should be chilled well before baking to achieve a smooth buttery dome. image: ellen silverman, recipe: ana sofia peláez, makes 12 panquecitos
2 cups / 250 g unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) / 225 g unsalted butter, melted and cooled to room temperature, plus 2 tablespoons for greasing the mold
1 1/3 cups / 250 g sugar
4 large whole (free range) eggs, at room temperature 
1 teaspoon pure vanilla extract (optional) 

special equipment: 12-cup standard muffin pan
sift together the flour, baking powder, and salt in a medium mixing bowl and set aside.
in a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for one minute until 
frothy. gradually add the sugar and continue to beat until the yolks are pale yellow and form a ribbon, 5 additional minutes. stir in the vanilla extract if using. 
gently fold in the flour mixture in batches, alternating with the butter and ending with the flour, until it is just incorporated, do not overmix the batter. 
place a piece of plastic wrap on the surface of the batter so that it does not form a skin and refrigerate until chilled, at least 2 hours or overnight.

preheat the oven to 375°f/175ºc. melt 2 tablespoons of butter in a small saucepan and generously butter the muffin pan.
place about 1/4 cup of the batter in each muffin cup. the batter will spread as it bakes so do not overfill. 
set in the preheated oven and bake until a tester comes out clean, 20 to 25 minutes. 
remove from the oven and allow to rest 10 minutes in the pan then transfer the panques to a cooling rack. 
unmold the panques and set upright on the cooling rack.
note: the batter can be poured directly into the prepared mold and chilled altogether before baking. 
the panquecitos can be kept in an airtight container up to 3 days or frozen up to 1 month.

from the cuban table by ana sofia peláez. copyright © 2014 by the author and photographs copyright © 2014 by ellen silverman and reprinted by permission of st. martin's press, llc.

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