Everyone loves them, they are ideal with tea, for breakfast, on a beautiful buffet, for dessert to accompany a fruit salad or a chocolate mousse.
In short, it is very practical to know how to cook it.
But it’s not that easy to succeed, so here are a few tips that might help.
"She sent for one of those short, plump cakes called small madeleines that seem to have been molded into the grooved valve of a scallop shell. [...] And suddenly the memory appeared to me." À la recherche du temps perdu, Marcel Proust
The first thing in pastry is that you should not try to go too fast, if you want to make your madeleines, the ideal is to prepare the dough the day before and let it rest all night in the fridge.
Once poured into your moulds, lovingly buttered, you still have to put them in the fridge for an hour before cooking. It is THE sine qua none condition to get the beautiful characteristic bump of this small pastry, because it is the thermal shock at the time of baking that causes this beautiful rise of the dough.
Moreover, you can even freeze the dough in your molds (if your freezer is big enough!) and slide them directly from the freezer to the oven, it allows you to have fresh madeleines available quickly.
The second trick is to use a metal mould, I have never managed to make correct madeleines in a silicone mould because the heat diffusion is not as effective.
Recipe for 24 big madeleines:
135 gr of butter
3 eggs (150 g)
140 gr sugar
125 gr flour
5 gr chemical yeast (1 spoon)
50 gr milk
2 spoons honey
1 small spoon of salt
2 spoons lemon zest or tangerine or bergamote or 3 vanilla pods, your choice ...
Make a golden melt butter and let cool.
In a bowl, beat the eggs with the sugar by hand until the mixture whitens.
Add the sifted flour with the raising agent and mix just enough to incorporate the flour. Add the milk, zest, fleur de sel, honey, or vanilla.
Add the cooled butter in 2 or 3 times.
Place stretch film on the surface of the mixture and keep cool for at least 2 hours and ideally overnight.
Butter and flour your madeleine molds. Fill the molds to three quarters (too full mold = no bump) then keep cool for another 1 hour. Preheat your oven to 230 °C in sole mode rather than rotating heat. Put the madeleines in the oven and immediately lower the oven to 200°C, after 3 to 5 min to 180°C.
Cook until a beautiful golden color, it goes very quickly so watch out.
Unmould the still warm madeleines on a rack, if you let them cool completely, they may stick to the mould.
Obviously they are better eaten the same day.
To your aprons!
Comments