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French Madeleines Recipe
2015-02-15
- This Recipe
- Chef: Lenôtre
- Cuisine: French Cuisine
- Course: Madeleine, Cookies
- Difficulty: Easy
- Category: Course
- Yield: 24 madeleines
- Preparation Time: 40 Minutes
- Cooking Time: 11 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Sunday February 15, 2015
- Comments : 15 Comments
-
Languages :
English | 
Français
- Ingredients
- Honey, Eggs, Vanilla sugar, Vanilla,
La version Française se trouve ICI |
Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French ! |
PrintAbout this recipeMadame d'Aubery became the specialist of cookies and madeleines, after so many years baking them for family, friends, neighbours and probably the whole Gambetta area in Lyon, France. |
As her favorite neighbour, I would be the first to get to taste her freshly baked madeleines, and I can't help but thinking of her whenever I bake them... |
 |
This recipe will give you vanilla madeleines, light, fluffy and very tasty ! |
 |
Bon appétit! |
 |
 | Source of the recipeAn excellent recipe by Lenôtre, found in the book "Les douceurs de l’enfance".To purchase online, see HERE |
 | The recipe is on page 134 |
Ingredients
 | For 24 madeleines3 Eggs. ⅓ Cup or 150 grams. Remove the eggs from the refrigerator 30 minutes to1 hour in order to set at room temperature½ Cup Sugar (130 grams). White sugar, no brown sugar please !1 teaspoon Vanilla Sugar (8 grams)1 teaspoon of Honey. Raw Honey is always better than the «liquid» honey1 teaspoon of Vanilla Extract1 ½ Cup Flour (210 grams)2 teaspoons Baking Powder (9 grams)¾ Cup Butter (170 grams)1 pinch of Salt |
For 12 madeleines1 ½ Eggs. 3 Tablespoons or 75 grams. Remove the eggs from the refrigerator 30 minutes to1 hour in order to set at room temperature⅓ Cup Sugar (65 grams). White sugar, no brown sugar please !1 teaspoon Vanilla Sugar (4 grams)½ teaspoon of Honey. Raw Honey is always better than the «liquid» honey½ teaspoon of Vanilla Extract¾ Cup Flour (105 grams)1 teaspoon Baking Powder (4.5 grams)⅓ Cup Butter (85 grams)1 pinch of Salt |
For 18 madeleines2.2 Eggs. ¼ Cup or 110 grams. Remove the eggs from the refrigerator 30 minutes to1 hour in order to set at room temperature½ Cup Sugar (97.5 grams). White sugar, no brown sugar please !1 teaspoon Vanilla Sugar (6 grams)¾ teaspoon of Honey. Raw Honey is always better than the «liquid» honey¾ teaspoon of Vanilla Extract1 Cup Flour (157.5 grams)1 teaspoon Baking Powder (6.7 grams)½ Cup Butter (127.5 grams)1 pinch of Salt |
You will need...
Steps
Take the
Left: Here's how the
Do not melt your butter ! It would become too hot !
Make sure the butter is not hot ! A butter too hot would activate the
Butter
out of the fridge and let it warm at room temperature,30 minutes to one hour
Left: Here's how the Butter
should look like Do not melt your butter ! It would become too hot ! Make sure the butter is not hot ! A butter too hot would activate the baking powder
before baking : the madeleines would be flat and would not look as beautiful !
The Batter |
1. Whisk the the
2. Whisk until doubled in size
3.
My advice to get better results : your
Eggs
(3), theSugar
(½ Cup or 130 g), theVanilla Sugar
(1 teaspoon or 8 g), theHoney
(1 teaspoon), theSalt
(1 pinch) and theVanilla Extract
(1 teaspoon).2. Whisk until doubled in size
3.
My advice to get better results : your Eggs
should be at room temperature, theSugar
must be white, not brown, the bestHoney
for this recipe is a thick "raw" honey. If you live in the States, Trader Joe's sells a "Organic Raw Honey" that is thick and perfect for this
The powders |
4. Sift the
5. Combine, using a spatula
6.
Flour
(1 ½ Cup or 210 g) and theBaking Powder
(2 teaspoons or 9 g) over the mixing bowl5. Combine, using a spatula
6.
7. 
Place the batter in the refrigerator for
8. Add in the
9. Cover with saran wrap
Place the batter in the refrigerator for 1 hour
8. Add in the
Butter
(¾ Cup or 170 g) (soft !) and mix9. Cover with saran wrap
Resting the batter |
10. You will need to wrap the batter with plastic wrap (the plastic wrap must touch the batter, and not cover the bowl)
11. You will need to place the batter in the refrigerator for
11.
You will need to place the batter in the refrigerator for 4 hours
, that's a secret !Softening the batter |
12. Let the batter soften (it's too hard) at room temperature for about
30 minutes to one hour
Preparing the pans |
Metallic Molds : To purchase online, see HERE
Silicone Molds : To purchase online, see HERE
You will need good madeleines molds.
Silicon Molds : You may want to avoid silicon molds as the madeleines would be too soft, but you have no choice, then use silicon molds. Silicon molds make madeleines less crusty, however some people like it that way !
Metallic Molds : I prefer Metallic pans. If you want to purchase metallic madeleine pans, the best brand is GOBEL. In the States, you can find them at the store "Sur La Table"
With Metallic Molds, you will need to coat them with a spray
Silicone Molds : To purchase online, see HERE
You will need good madeleines molds.
Silicon Molds : You may want to avoid silicon molds as the madeleines would be too soft, but you have no choice, then use silicon molds. Silicon molds make madeleines less crusty, however some people like it that way !
Metallic Molds : I prefer Metallic pans. If you want to purchase metallic madeleine pans, the best brand is GOBEL. In the States, you can find them at the store "Sur La Table"
With Metallic Molds, you will need to coat them with a spray
I do NOT recommend to coat the molds with butter
, which will brown your madeleines !
● Coating Silicon Molds : if you use silicon molds, you don't need oil or butter
● Coating Metallic Molds : When using metallic pans, you need to spray oil. Alternatively, you may brush melted butter and then sprinkle some flour, to make sure the madeleines will not stick, but be aware of this inconvenient : the bottom of the madeleines will get brown
● Coating Metallic Molds : When using metallic pans, you need to spray oil. Alternatively, you may brush melted butter and then sprinkle some flour, to make sure the madeleines will not stick, but be aware of this inconvenient : the bottom of the madeleines will get brown
Using a Pastry Bag |
Take the batter out of the fridge
To pour into the pans, pastry chefs use a Pastry Bag. Another option is to simply use a spoon
To pour into the pans, pastry chefs use a Pastry Bag. Another option is to simply use a spoon
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Filling the molds |
13. You need to fill the pans not more than 80% of their volume
Another resting time... |
14. Make sure to not "overload" with too much batter !
15. Then place the mold in the fridge for about
15.
Then place the mold in the fridge for about 15 minutes
.
Preheating the oven |
16. 
Meanwhile, preheat the oven at 400 °F / 200 °C
17. If you have a pizza stone, place it into the oven
Meanwhile, preheat the oven at 400 °F / 200 °C17. If you have a pizza stone, place it into the oven
Baking the madeleines |
18. Place the pans in the preheated oven at 400 °F / 200 °C for
Place the pans in the preheated oven at 400 °F / 200 °C for 8 minutes
to11 minutes
until golden
19. The batter melts
20. The batter fills the cavities
21. The center starts rising
20. The batter fills the cavities
21. The center starts rising
22. The nice shape with the bump appears !
You are done !
You may use a rubber spatula if the madeleines are sticking to the pan.
Turn the madeleines and leave them on the molds
Turning the madeleines avoid them to continue baking inside the hot pan
Turn the madeleines and leave them on the molds
Turning the madeleines avoid them to continue baking inside the hot pan
Result |
|
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 | HintsLet's sum up : to make tasty and madeleines with a good shape :
|
The result and the pix
|
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Cooking with the same Chef ?
All recipes of Lenôtre |
     |
Recipes from the same Book!
All recipes from the book "Les douceurs de l’enfance" |
Cooking with the same ingredients ?
What else to cook with Honey |
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3 Eggs
½ Cup Sugar (130 g)
1 teaspoon Vanilla Sugar (8 g)
1 teaspoon of Honey
1 teaspoon of Vanilla Extract
1 ½ Cup Flour (210 g)
2 teaspoons Baking Powder (9 g)
¾ Cup Butter (170 g)
1 pinch of Salt
Comments for This Recipe
It also depends if your oven is a conventional or a convection oven, but all in all you should be safe by adding those degrees
The batter must NOT be mixed before being poured into the molds
After batter in pan, you mention a second resting time, but no time given.
otherwise, I love all the detailed instructions in this recipe! i purchased a madeleine baking pan for my 9 year old neice (an aspiring chef) i think these directions will help her immensely, thank you!
However you may want to take a look at this one if you are looking for a recipe with lemon. (but it's in French... use Google translate if you want to see it HERE)