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...
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)½ 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)¾ pinch of Salt
Step 1 : The Madeleines batter
The ButterTake the
Butterout of the fridge and let it warm at room temperature,
30 minutes to one hour
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 powder before baking : the madeleines would be flat and would not look as beautiful !
The BatterWhisk the the
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).
The powdersSift the
Flour(1 ½ Cup or 210 g) and the
Baking Powder(2 teaspoons or 9 g) over the mixing bowl
Step 2 : Resting the batter
You will need to wrap the batter with plastic wrap (the plastic wrap must touch the batter, and not cover the bowl).
You will need to place the batter in the refrigerator for
4 hours, that's a secret !
Step 3 : Baking
Softening the batterLet the batter soften (it's too hard) at room temperature for about
30 minutes to one hour
Using a Pastry BagTake 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
The pastry tip size should be around 0.55" (or 35/64" or 1.4 cm) size in diameter
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
Another resting time...Make sure to not "overload" with too much batter !
Then place the mold in the fridge for about
Preheating the ovenMeanwhile, preheat the oven at 400 °F / 200 °C.
If you have a pizza stone, place it into the oven
Baking the madeleinesPlace the pans in the preheated oven at 400 °F / 200 °C for
11 minutesuntil golden
You may use a rubber spatula if the madeleines are sticking to the pan.
Turn the madeleines and leave them on the molds
The result and the pix
Cooking with the same Chef ?
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