French Madeleines Recipe2015-02-15
Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French !
About 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 !
Source of the recipeAn excellent recipe by Lenôtre, found in the book "Les douceurs de l’enfance".
To purchase online, see HERE
For 12 madeleines
1 ½ Eggs. 3 Tablespoons or 75 grams. Remove the eggs from the refrigerator
1 hourin 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 madeleines
2.2 Eggs. ¼ Cup or 110 grams. Remove the eggs from the refrigerator
1 hourin 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...
Butterout of the fridge and let it warm at room temperature,
30 minutes to one hour
Left: Here's how the
Buttershould 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 powderbefore baking : the madeleines would be flat and would not look as beautiful !
Sugar(½ Cup or 130 g), the
Vanilla Sugar(1 teaspoon or 8 g), the
Honey(1 teaspoon), the
Salt(1 pinch) and the
Vanilla Extract(1 teaspoon).
2. Whisk until doubled in size
3. My advice to get better results : your
Eggsshould be at room temperature, the
Sugarmust be white, not brown, the best
Honeyfor 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
Resting the batter
11. You will need to place the batter in the refrigerator for
4 hours, that's a secret !
Softening the batter
30 minutes to one hour
Preparing the pans
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
● 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
To pour into the pans, pastry chefs use a Pastry Bag. Another option is to simply use a spoon
Filling the molds
Another resting time...
Preheating the oven
17. If you have a pizza stone, place it into the oven
Baking the madeleines
11 minutesuntil golden
Turn the madeleines and leave them on the molds
Turning the madeleines avoid them to continue baking inside the hot pan
The result and the pix
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 ?
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