When I think of French pastries there are a few that come to mind like financiers, macarons, croissants and off course madeleines. This is what kids eat after school for their "goûter" or tea-time treat. You can find infinite versions; they sell them at the supermarket (you can find many different brands), you can buy them at many boulangeries and there are even some stores in Paris that specialize in Madeleines. One in rue de Martyres that exclusively makes this delicious treat (Mesdemoiselles Madeleines
) and a patisserie in Montmartre (La pâtisserie Gilles Marchal
) that has a big variety of madeleines amongst their pastries. I tried the caramel version there and it was to die for! If you are ever in that area... Just saying!
And finally you can make these spongy, buttery treats at home. In my opinion the better option. On one hand your kitchen will smell so good you’re going to want to sleep in it, and on the other hand freshly baked madeleines have no contender. Eating them warm minutes after they’ve been baked is the best time to have these. Trust me!
The tricky part is that you need a madeleine mould to actually make them. Other than that madeleines are easy to make and you will succeed if you pay attention to few tips here and there that my chefs taught me at cooking school.
I have the mini-madeleine mould and the regular madeleine mold. When I set out to make them my plan was to make them regular size... But when I tried to fit the mold in my oven (tiny tiny oven) it just wouldn’t close! Luckily I tested this before piping the batter onto the mould, sigh of relief. I had to go with option B and make mini, super cute madeleines. So if you have normal size moulds, cooking time will probably be a little longer. Other than that everything else stays the same!
It makes 40 mini madeleines or 12 regular size
Flour 70 g
Baking Powder 3 g
Salt a pinch
Eggs 1 ½ u
Butter 70 g
Sugar 60 g
Honey 40 g
Lemon 1 u
Mix together the flour, baking powder and salt and set aside.
Put the butter in a pot and melt it. Keep heating it until it starts to change to a slightly brownish colour. This is brown butter or "beurre noisette" in French. Then you remove the pot from the stove and set aside. Add the honey and mix well together.
It’s important that you don’t burn the butter! Don’t over heat it. Butter will start to make noise, as bubbles form on the surface. Once it starts to change colour, the bubbles will start to subside and the noise will stop.
Using a stand mixer (or by hand using a whisk) with the whisk attachment mix together the eggs, the zests of half a lemon and the sugar until the mixture has thickened and changed colour to a pale yellow. Approximately 5 minutes or a longer if you are mixing by hand!
Fold in the flour/baking powder/salt mixture into the egg/sugar/lemon mixture using a spatula. Do this in two additions. Spoon some of this mixture into the pot with the butter/hone mixture. Whisk together until properly mixed. Add the butter to the batter and fold it in.
Transfer to batter to plastic container and refrigerate overnight. This is important! You can even keep the batter for 2 days in the refrigerator.
Pre-heat the oven to 180 degrees Celscius and put a baking sheet in the lower part of your oven.
Using a brush butter the madeleine moulds evenly. Be generous!
Transfer the batter into a piping bag. Pipe batter into the molds. You can also use a spoon! Don’t over garnish the moulds as the batter will rise in the oven!
Bake for 5 minutes if like me you have done the miniature version. Otherwise the baking time will be longer. Probably 10 minutes. Test by inserting a skewer.
I turned around my baking sheet half way through baking because as you know my oven does not cook evenly. I waited until the bump had developed in all of the madeleines before turning it around!
Unmould the madeleines and let them cool down.