There are a few issues with madeleines. First, they’re only fresh for about 2 hours; after that, they get stale. The other problem is that if you eat one, you need a second one, and a third one, and… well, you get the idea.
Those super moist, soft cakes just go down so fast. They’re too tasty! I warned you.
(Experiment 220 ) Madeleines
Ingredients
- 2 eggs
- 85 g sugar
- 35 g milk
- 125 g flour
- 5 g baking powder
- 125 g butter
- 1 tsp vanilla extract or beans from one vanilla
Instructions
- Start by melting the butter either in a pan or the microwave then let cool.
- In a bowl, mix together the sugar with the eggs. Sift in the flour and baking soda, the milk and combine with the egg mixture. Add the melted butter and the vanilla extra/beans and mix. Cover and put in the fridge for at least 2 hours, ideally overnight.
- When you are ready to cook them, preheat at 450F.
- Take some butter and grease the madeleines pan, then dust with flour, swirl to make sure there is flour covering all the butter. Reverse the pan and give it a gentle tap to remove excess flour.
- Either pipe the dough in the mould, use an ice cream scoop or use 2 spoons to form a ball shape to drop in each cavity. You don’t want to overfill them as they will puff, 1tbsp should do the job.
- Cook for 2 minutes then turn off the oven but let them bake for another 5 minutes. The key to know when they are ready is to look at the side of the madeleine. When they start to brown, they are done.
- Optionally, dust with some icing sugar and enjoy while still a bit warm
Notes
This recipe is inspired by the one from chef Alain Ducasse