Classic French Madeleines

Tags: #french #patisserie #teacakes Serving: 18 pieces Total time: 1 hour 45 minutes

Shell-shaped, lemon-scented sponge cakes with a tender crumb and the signature hump.

Ingredients

• 120 g unsalted butter (batter)
• 20 g unsalted butter (pan)
• 130 g all-purpose flour (batter)
• 10 g all-purpose flour (pan)
• 5 g baking powder
• 2 g fine sea salt
• 110 g granulated sugar
• 3 g lemon zest
• 15 g honey
• 5 ml vanilla extract
• 100 g large eggs (about 2)
• 15 ml whole milk
• 15 g powdered sugar (optional, dusting)

Steps

1. Melt 20 g butter for the pan.
2. Brush a madeleine pan with the melted butter.
3. Dust the pan with 10 g flour.
4. Refrigerate the pan for 15 minutes.
5. Cook 120 g butter over medium heat until nutty brown.
6. Cool the brown butter to 25–30°C.
7. Sift 130 g flour, 5 g baking powder, and 2 g salt into a bowl.
8. Rub 3 g lemon zest into 110 g sugar.
9. Crack 100 g eggs into a large mixing bowl.
10. Add the lemon sugar, 15 g honey, and 5 ml vanilla to the eggs.
11. Whisk the mixture to ribbon stage, about 3–4 minutes.
12. Add the sifted dry ingredients to the bowl.
13. Fold the batter gently until just combined.
14. Stream in the cooled brown butter.
15. Fold the batter until smooth and glossy.
16. Stir in 15 ml milk.
17. Cover the bowl.
18. Refrigerate the batter for 60 minutes.
19. Preheat the oven to 220°C (425°F).
20. Remove the prepared pan from the refrigerator.
21. Pipe about 25 g batter into each cavity.
22. Freeze the filled pan for 10 minutes.
23. Bake for 5 minutes at 220°C (425°F).
24. Reduce the oven temperature to 190°C (375°F).
25. Bake for 4–6 minutes until domed and golden.
26. Invert the pan onto a wire rack.
27. Tap the pan to release the madeleines.
28. Cool the madeleines for 5 minutes.
29. Dust with 15 g powdered sugar.
30. Repeat the filling and baking with remaining batter.

Notes

• For the signature hump, use a chilled pan, well-rested batter, and a hot initial bake.