RECIPE | Madeleines

Madeleines are one of my favourite desserts. They’re surprisingly easy to make and bake so fast!

We made these with Sam over the weekend for our dinner party. While planning, we realised the meat would be in the oven right upto the time dinner would be served. So no room for baking a cake. We did have to make the batter the night before, and that took no time at all. Then as soon as we’d eaten dinner, Sam put the madeleine’s into the oven, and we had these delicious, warm, mini cakes on the table for everyone to enjoy.

INGREDIENTS

Serves 20

  • Unsalted butter (84% butterfat) 8 tablespoons / 115 grams

  • Dark brown sugar 1 tablespoon / 15 grams

  • Honey 2 teaspoons / 15 grams

  • Granulated sugar 1/2 cup / 100 grams

  • Kosher salt 1/2 teaspoon / 1 gram

  • All-purpose flour, sifted 1 cup / 120 grams

  • Baking powder 1/2 teaspoon / 4 grams

  • Whole eggs (large), at room temperature x3

  • Grated lemon zest 1/2 lemon

  • Grated orange zest 1/2 orange

  • Nonstick cooking spray as needed

  • Confectioners’ sugar (for serving) as needed

METHOD

ONE DAY BEFORE

MAKE BATTER

1. Melt the butter, brown sugar, and honey in a medium pot over low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.1

2. Combine the granulated sugar, salt, flour, and baking powder in a large bowl and mix well with a whisk. Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.2

3. When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. Whisk in the lemon and orange zests. The batter will still be runny and similar in consistency to cake batter. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.3

THE DAY OF

PIPE, BAKE, AND SERVE

1. Place a rack in the center of the oven and preheat the oven to 190°C

2. Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.

3. Cut an opening about 1/2 inch (1.25 cm) straight across the tip of the bag.

4. Hold the nonstick cooking spray about 4 inches (10 cm) away from a nonstick mini madeleine pan and spray evenly in all the cavities.

5. Holding the piping bag at a 90-degree angle about 1/2 inch (1.25 cm) above the pan, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.

6. Bake the madeleines for 4 minutes on the center rack. When you see the batter puff up in the center, rotate the pan 180 degrees. Bake for 4 minutes more, until the sides of the madeleines are golden blond and the center has set.

7. Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.5

1. Using different types of honey is a great way to naturally flavor madeleines.

2. Use room temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.

3. Many recipes containing baking powder do well to rest overnight. This helps with rising, which is especially important for the madeleine—a pastry that puffs up in the center when it bakes.

4. In general for baking pastries, set your oven to convection if the option is available. This allows the heat to flow more evenly. It’s an ideal setting because it helps pastries bake evenly on all sides.

5. If you find that the madeleines stick to the mold, for the next batch, try spraying a bit more cooking spray. Also, keeping the mold clean and washing it thoroughly with a soft sponge after use will also prevent the madeleines from sticking.

SERVING INSTRUCTIONS Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait more than even a few minutes!).

STORAGE INSTRUCTIONS Madeleines are good only when freshly baked. Do not attempt to store them. However, you can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.

NOTES

  • I forgot to buy an orange, so made them without orange rind.

  • The original recipe is from Dominique Ansel’s - The Secret Recipe

I’d love to know if you make this recipe!

FOOD, RECIPEJuliet Sulejmanibaking, recipe, food, cooking, the juliet report, cake, madeleine, dominique anselComment