Madeleines are petite, bite-sizedFrenchsponge cakes that are as delightful to the eye as they are to the mouth.
Flavoured with a hint of lemon, these adorable mini-butter cakes are gorgeously tender.
With their signature shell shape they make for a lovely afternoon tea or a pretty finish to any meal!
Impossible to capture how melt-in-your-mouth these are. Just make them for yourself!
Madeleines
Its another classic French baking recipe courtesy ofChef Jean-Baptiste!
Boy was he determined to get this one just perfect.
The reputation of his motherland is on the line here, after all!!
Impossible to capture how melt-in-your-mouth these are. Just make them for yourself!
A tender, elegant crumb with fine, delicate holes.
Not large, crude, irregular-sized holes.We arent making sourdough here!
Its buttery in a melt-in-your-mouth way, not a greasy way.
Impossible to capture how melt-in-your-mouth these are. Just make them for yourself!
Isnt it always the way?
(PS.Chef JBalso wants me to pass on that you might find Madeleines on the internet with bigger humps.
However a bigger hump = thicker batter = drier Madeleines.
It is all about finding the right balance, he says, ie.
The best hump with the most moist crumb inside.)
Flour Just plain flour / all purpose flour.
Wipe dry, then use per recipe.
Salt A pinch of salt in sweet baked goods is always a good thing.
You cant (shouldnt!)
be able to taste the saltiness, its there to help bring out flavour.
you might even freeze the batter for 2 months!
Because of this, they make for a terrific treat to bake to order.
Have the batter sealed in a piping bag.
(Oh ok fine, it might take you 90 seconds, or 2 minutes.
But you get my point its fast!)
This will take about 2 minutes by hand (and a bit of bicep strength!)
The purpose of this is to chill the batter which also thickens it.
Now its time to get it into a piping bag to make it easy to fill the pans!
Part 2: Baking
Fill piping bagwith the batter, fitted with a small round nozzle.
Or, if you want to bake them fresh on demand, just pop them into the fridge.
you’ve got the option to even freeze them for up to 2 months!
Spray Madeleine pans:Spray the pans with canola oil or any other neutral flavoured oil.
Unmold straight away so they dont continue cooking.
Dust with icing sugar and serve immediately, while hot!
Ask me, and Ill tell you theres a place for Madeleines at any time of the day.
… like I said, any time!
And honestly, try telling me you could resist if I put a plate of these out at breakfast?
Anyone who says they could is either made of stone or a liar!
Prevent screen from sleeping
