Ahhhh madeleines, a little “vintage” treat, that has been on the rise lately. Sweet memories of childhood for many of us who grew up in France. In 2015, it even occupied the stalls of the biggest pastry chefs shops, and a Parisian boutique was entirely dedicated to it. Today, you will discover the delicious recipe of the very famous French pastry chef Philippe Conticini. I admire this pastry chef; his creativity and talents are fabulous. He often shares his recipes, live baking sessions too.
Madeleines have a story of their own, lie most of the French delicacies. The madeleine would have been created in 1755 in the castle of Commercy. King Stanislas of Poland received Voltaire and Madame de Châtelet there. For the occasion, the king asked his cook, Madeleine, to make an original cake. She therefore made shell-shaped cakes, which were appreciated by the guests. King Stanislas of Poland appreciated them so much that he sent a package to his daughter Marie, wife of Louis XV. Marie fell in love with these cakes and decided to name them Madeleine, a tribute to the cook who had created them. The madeleine has since become an essential cake. It comes in different forms: elongated, round or shell-shaped. Eaten as a snack or with friends, dipped in a bowl of hot chocolate, the madeleine always delights young and old alike.
I have to admit, I had a batch of madeleines that did not turn out great and I asked myself what am I going to do with those! So I sliced them and made them into French toasts style! It turned out great! The good thing with madeleines, is that you can flavor them the way you like; I put some lime zest into mine with fresh ginger. You can also dip half of them in chocolate; the options are really endless!
Madeleines are not cookies!
Takes care otherwise a French person might hear you! Let’s go through some basics;
To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a what it looks like and where you can buy it from.
Because cold ingredients don’t combine well, your eggs must be at room temperature before using them.
Another important thing, beating the eggs and sugar together. You will need to gradually add the sugar into the eggs, and beat the mixture for a long time; you want the mixture to be pale and very thick.
You thought that macarons were the only divas in the French pastry world! Not at all! Madeleines batter need to rest! The batter must be refrigerated for at least 4 hours up to overnight. All this is to allow a choc in temperature between the cold batter and the hot oven in order to get the famous bump on top of the Madeleine.
Let’s look at the recipe and do not forget to follow me on Facebook and Instagram for delicious posts, tips and recipes! @feirouzbakes
- 125 g sifted all purpose flour
- 3 room temperature eggs (150 g)
- 140 g caster sugar
- 135 g unsalted melted and cooled butter
- 50 g milk
- 5 g baking powder (1 teaspoon)
- 2 teaspoons of honey
- 1 teaspoon of fleur de sel (salt)
- 2 teaspoons of lime zest
- 1 teaspoon vanilla extract or powder
- 1 tablespoon neutral oil
- 3 drops of bitter almond extract
- (using a whisk or hand held mixer) In a bowl, whisk the whole eggs with the sugar, honey, fleur de sel, zest and vanilla pod split in half, until the mixture turns white (about 3 min)
- Add the oil, bitter almond, sifted flour and baking powder, give in another mix.
- Add the melted and cooled butter, mix well, then add the milk. The dough is quite liquid, but don’t worry, it will thicken a bit it will rest.
- Place the batter in a piping bag that yo will close and secure. Store it in the refrigerator for at least 4 hours to overnight. Respect this important resting time.
- When the batter has rested, preheat the oven to 220 ° C. Butter the madeleine mold (even in silicone) and fill the imprints to 90%. To make this task easier, I recommend using a piping bag .
6. Put in the madeleines for 5 min then lower the oven to 200 ° C and continue cooking for 7 to 9 min while monitoring the coloring.
7. Cool down the madeleines before unmolding