Hello, young Padawan
Because madeleines are very easy to make if you understand the technique, I thought it was time to share with you one of the recipes I enjoy making regularly.
The three things to understand about madeleines are that you must mix the flour and yeast well, so sift them, that the batter must be cold when you put it in the molds, so keep it in the refrigerator, and that the oven must be very hot, meaning the preheating light must be off when you put them in the oven. Once you’ve got the hang of it, you can make them in any flavor, with any sauce, in any season; they’ll be foolproof.
All that’s left is for me to share today’s recipe with you, so here we go.
Lemon Madeleines
2/3 cup of sugar
3 eggs
1/2 tsp vanilla powder
Juice and zest of half a lemon
1/4 cup of milk
1 1/2 cup of flour
2 tsp baking powder
3/4 cup + 2 tbsp of melted, cooled butter
A pinch of salt
Recipe
Infuse the lemon zest and vanilla in the sugar for one hour. To do this, pour the sugar into a bowl, add the zest, stir, and cover.
Add the eggs to the sugar-zest mixture and whisk until pale. Add the juice of half a lemon and the milk, then whisk again.
In a second bowl, combine the flour, salt, and baking powder, then sift them over the mixture in two additions, whisking after each addition.
Finally, whisk in the butter. Once the mixture is well combined and smooth, cover with plastic wrap and refrigerate for at least one hour.
Preheat the oven to 200°C (400°F).
Butter the madeleine molds, then pipe the mixture into the molds. If you don’t have a piping bag at home, you can use two tablespoons to fill the small madeleine molds. Fill them no more than 3/4 full, so they don’t overflow.
Bake the madeleines in a very hot oven at 200°C for about 10 minutes. If there’s any leftover batter, return it to the refrigerator immediately. If you’re using a piping bag, place it in the fridge in a bowl with the nozzle facing up so it doesn’t run dry.
Indeed, it’s the thermal shock between the cold batter coming out of the refrigerator and the hot oven that will create the bump on your madeleines. If you’re making several batches, close the oven quickly, remove the madeleines to a wire rack, and wait until the oven is back up to temperature before baking again.
And here’s the ultimate recipe for sexy madeleines. All you have to do now is wait a little, because they’ll be at their best in 24 hours. Store them, once cold, in a metal container.
See you next Thursday for new adventures.
XO🍋
