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Cuisine d'Aubéry
The food blog of FX
Madeleine Small Cake

https://cuisinedaubery.com/recipe/french-madeleines-recipe/

French Madeleines Recipe

A recipe by Lenôtre Sunday February 15, 2015
19 comments Share:
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 4.1
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Delicious French madeleines with a perfect shape and a great fluffy texture, like in France

FX (François-xavier)

About this recipe

Here's a simple and delicious recipe of madeleines, that I make quite often

All madeleines recipes are HERE

French Madeleines Recipe

With this recipe, you will eat madeleines with a great texture light, fluffy and very tasty, vanilla flavored!

I simply love their texture

French Madeleines RecipeFrench Madeleines RecipeFrench Madeleines Recipe

Let's make them together!

French Madeleines Recipe

Origin of the recipe

We do not know for sure the exact origin of this small cake, but what we know:

● We found shell shape molds in Pompei

● One legend pretends that a young girl called Madeleine served cakes to the Saint-Jacques pilgrims in Spain

● The great cook Antonin Carême gave this cake its name "Madeleine"

French Madeleines RecipeFrench Madeleines Recipe

● The madeleine was apparently born in a French town "Commercy"

● The Commercy madeleine became popular starting in the years 1810

● The expression "madeleine de Proust" refers to a famous passage from Marcel Proust's novel "À la recherche du temps perdu," published in the early 20th century. In this passage, the narrator dips a madeleine into a cup of tea, and this experience evokes a buried memory of his childhood, triggering a cascade of memories and emotions linked to his past. The expression has become a symbol of involuntary memory.

French Madeleines RecipeFrench Madeleines Recipe

Source of the recipe

An excellent recipe by Lenôtre, found in the book "Les douceurs de l’enfance"

To purchase online, see HERE

French Madeleines Recipe


To purchase the book online:

Les douceurs de l’enfance

#advertising, #affiliate, #Amazon


The recipe is on page 134

French Madeleines Recipe

Modifications to the original recipe

I modified only a few things...

● I add the Vanilla Extract (1 teaspoon)

● I add Salt (1 pinch)

● I only use 2 teaspoons or 9 g of Baking Powder (my yeast is too strong I think), instead of 11 g (0.38 oz )

French Madeleines Recipe

Print Recipe, with photos Print Recipe, no photos
Chef: Lenôtre Preparation Time: 40 Minutes Cooking Time: 11 Minutes Yield: 24 madeleines Skill: Easy Level Cuisine: French Cuisine Courses: Madeleine, Small Cake, 
Honey Eggs Vanilla sugar Vanilla
 4.1
Ingredients
  • For 24 madeleines

  •   3 Eggs. ⅓ Cup or 150 grams. Remove the eggs from the refrigerator 30 minutes to 1 hour in order to set at room temperature
  •   ½ Cup Sugar (130 grams). White sugar, no brown sugar please !
  •   1 teaspoon Vanilla Sugar (8 grams). For the recipe, see HERE
  •   1 teaspoon of Honey. Raw Honey is always better than the «liquid» honey
  •   1 teaspoon of Vanilla Extract
  •   1 ½ Cup Flour (210 grams)
  •   2 teaspoons Baking Powder (9 grams)
  •   ¾ Cup Butter (170 grams)
  •   1 pinch of Salt


  • For 12 madeleines

  •   1 ½ Eggs. 3 Tablespoons or 75 grams. Remove the eggs from the refrigerator 30 minutes to 1 hour in order to set at room temperature
  •   ⅓ Cup Sugar (65 grams). White sugar, no brown sugar please !
  •   1 teaspoon Vanilla Sugar (4 grams). For the recipe, see HERE
  •   ½ teaspoon of Honey. Raw Honey is always better than the «liquid» honey
  •   ½ teaspoon of Vanilla Extract
  •   ¾ Cup Flour (105 grams)
  •   1 teaspoon Baking Powder (4.5 grams)
  •   ⅓ Cup Butter (85 grams)
  •   1 pinch of Salt


  • For 18 madeleines

  •   2.2 Eggs. ¼ Cup or 110 grams. Remove the eggs from the refrigerator 30 minutes to 1 hour in order to set at room temperature
  •   ½ Cup Sugar (97.5 grams). White sugar, no brown sugar please !
  •   1 teaspoon Vanilla Sugar (6 grams). For the recipe, see HERE
  •   ¾ teaspoon of Honey. Raw Honey is always better than the «liquid» honey
  •   ¾ teaspoon of Vanilla Extract
  •   1 Cup Flour (157.5 grams)
  •   1 teaspoon Baking Powder (6.7 grams)
  •   ½ Cup Butter (127.5 grams)
  •   1 pinch of Salt

  • You will need...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    Sifter for Baking
    Flour Sifter
    Food Wrap
    12-Cavity Madeleine Pan Mold Carbon Steel Nonstick
    Silicone Madeleine Pan (3 Pack)
    Sunflower Oil Cooking Spray
    Avocado Oil Spray
    Matfer Bourgeat Pastry Bags
    Piping Tips
    #advertising, #affiliate, #Amazon
    Steps

    Take the Butter out of the fridge and let it warm at room temperature, 30 minutes to one hour

    Left: Here's how the Butter should look like

    Do not melt your butter ! It would become too hot !

    Make sure the butter is not hot ! A butter too hot would activate the baking powder before baking : the madeleines would be flat and would not look as beautiful !

    French Madeleines Recipe French Madeleines Recipe

    The Batter

    1. Whisk the the Eggs (3), the Sugar (½ Cup or 130 g), the Vanilla Sugar (1 teaspoon or 8 g), the Honey (1 teaspoon), the Salt (1 pinch) and the Vanilla Extract (1 teaspoon).

    2. Whisk until doubled in size

    3.  My advice to get better results : your Eggs should be at room temperature, the Sugar must be white, not brown, the best Honey for this recipe is a thick "raw" honey. If you live in the States, Trader Joe's sells a "Organic Raw Honey" that is thick and perfect for this

    French Madeleines Recipe French Madeleines Recipe

    Stainless Steel Mixing BowlDeBuyer Whisk

    #advertising, #affiliate, #Amazon


    The powders

    4. Sift the Flour (1 ½ Cup or 210 g) and the Baking Powder (2 teaspoons or 9 g) over the mixing bowl

    5. Combine, using a spatula

    6. The batter may seem a bit thick. Wrap airtight

    French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe

    Sifter for BakingFlour Sifter

    #advertising, #affiliate, #Amazon

    7.  Place the batter in the refrigerator for 1 hour

    8. Add in the Butter (¾ Cup or 170 g) (soft !) and mix

    9. Cover with saran wrap

    French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe

    Food Wrap

    #advertising, #affiliate, #Amazon


    Resting the batter

    10. You will need to wrap the batter with plastic wrap (the plastic wrap must touch the batter, and not cover the bowl)

    11.  You will need to place the batter in the refrigerator for 4 hours, that's a secret !

    French Madeleines Recipe

    Softening the batter

    12. Let the batter soften (it's too hard) at room temperature for about 30 minutes to one hour


    Preparing the pans

    Metallic Molds : To purchase online, see HERE

    Silicone Molds : To purchase online, see HERE

    You will need good madeleines molds.

    Silicon Molds : You may want to avoid silicon molds as the madeleines would be too soft, but you have no choice, then use silicon molds. Silicon molds make madeleines less crusty, however some people like it that way !

    Metallic Molds : I prefer Metallic pans. If you want to purchase metallic madeleine pans, the best brand is GOBEL. In the States, you can find them at the store "Sur La Table"

    With Metallic Molds, you will need to coat them with a spray

    Sur La Table
    161 W Colorado Blvd
    Pasadena, CA 91105
    USA

    French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe

    12-Cavity Madeleine Pan Mold Carbon Steel NonstickSilicone Madeleine Pan (3 Pack)Sunflower Oil Cooking SprayAvocado Oil Spray

    #advertising, #affiliate, #Amazon

    I do NOT recommend to coat the molds with butter, which will brown your madeleines !

    French Madeleines Recipe French Madeleines Recipe

    ● Coating Silicon Molds : if you use silicon molds, you don't need oil or butter

    ● Coating Metallic Molds : When using metallic pans, you need to spray oil. Alternatively, you may brush melted butter and then sprinkle some flour, to make sure the madeleines will not stick, but be aware of this inconvenient : the bottom of the madeleines will get brown


    Using a Pastry Bag

    Take the batter out of the fridge

    To pour into the pans, pastry chefs

    The pastry tip size should be 0.55" (or 35/64" or 1.4 cm) in diameter use a Pastry Bag. Another option is to simply use a spoon

    French Madeleines Recipe French Madeleines Recipe

    Matfer Bourgeat Pastry BagsPiping Tips

    #advertising, #affiliate, #Amazon

    Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter

    French Madeleines Recipe

    Filling the molds

    13. You need to fill the pans not more than 80% of their volume

    French Madeleines Recipe French Madeleines Recipe

    Another resting time...

    14. Make sure to not "overload" with too much batter !

    15.  Then place the mold in the fridge for about 15 minutes.

    French Madeleines Recipe

    Preheating the oven

    16.  Meanwhile, preheat the oven at 400 °F / 200 °C

    17. If you have a pizza stone, place it into the oven

    French Madeleines Recipe

    Baking the madeleines

    18.  Place the pans in the preheated oven at 400 °F / 200 °C for 8 minutes to 11 minutes until golden

    French Madeleines Recipe French Madeleines Recipe

    19. The batter melts

    20. The batter fills the cavities

    21. The center starts rising

    French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe

    22. The nice shape with the bump appears !

    French Madeleines Recipe French Madeleines Recipe

    You are done !

    French Madeleines Recipe French Madeleines Recipe

    You may use a rubber spatula if the madeleines are sticking to the pan

    Turn the madeleines and leave them on the molds

    Turning the madeleines avoid them to continue baking inside the hot pan

    French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe French Madeleines Recipe

    Hints

    Let's sum up : to make tasty and madeleines with a good shape :

    batter must rest 4H in the fridge,

    oven temperature must be quite hot, preheated 30 minutes,

    and batter must NOT be mixed before being poured into the pans.

    If with these pieces of advice you don't get the result you expect, start by changing brands of baking powder, flour, and try another recipe of madeleines that we have on my website

    French Madeleines Recipe
    Result

    That's it! Just wait a few minutes for them to cool down

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Honey Eggs Vanilla sugar Vanilla
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    19 comments Share:
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    The other recipes for Madeleines

    Marbled Madeleines

    The other recipes for Small Cakes

    The Chocolate Cookies of the Ritz

    Marbled Madeleines

    French Brioche Beignets

    Brittany Cookies (palets Bretons)

    Lenôtre’s Pistachio Raspberry Cakes

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Thomas Keller’s Financiers (French Almond Cookies)

    Jacquy Pfeiffer’s Christmas Sablés Cookies

    The Canelé Recipe («Canelé de Bordeaux»)

    French Saint-Michel Cookies

    Recipes by chef Lenôtre

    Lenotre’s Cherry Clafoutis

    Lenôtre’s Pistachio Raspberry Cakes

    Lenotre’s French Meringue

    Lenôtre’s Raisins Grand Marnier Bread

    French Madeleines Recipe

    Lenôtre’s Swiss Meringue

    Lenôtre’s Chocolate Mousse with the Pâte à bombe technique


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    19 comments

    Cindy Irving Sunday January 3, 2016

    Love your recipes. Thanks for the tricks !!

    Anonymous Saturday November 19, 2016

    If I use silicon mold, does the oven temperature remained the same? Thanks

    FX (François-xavier) Saturday November 19, 2016

    Silicon molds heat less than metal molds, so by safety you can increase the temperature by 10 degrees Fahrenheit, 5 degrees Celsius.
    It also depends if your oven is a conventional or a convection oven, but all in all you should be safe by adding those degrees

    Edita Friday December 30, 2016

    Hi,in the recipe it is mentioned not to stir the batter after refrigerating. But in the Hints section says the batter must be mixed before scooping into trays. Which way is correct? Thank you!

    FX (François-xavier) Friday December 30, 2016

    Hi Edita, the right answer is :
    The batter must NOT be mixed before being poured into the molds

    FX (François-xavier) Friday December 30, 2016

    I corrected the hints section, thank you for bringing this to my attention !!

    Dona Saturday April 28, 2018

    Do you soften batter while in pastry bag, or before placing in pastry Bag??

    After batter in pan, you mention a second resting time, but no time given.

    FX (François-xavier) Monday April 30, 2018

    Before placing in the pastry bag !

    Anonymous Saturday August 18, 2018

    kim Sunday December 16, 2018

    lemony? i dont see mention of lemons/juice/zest in the recipe…am i missing something?
    otherwise, I love all the detailed instructions in this recipe! i purchased a madeleine baking pan for my 9 year old neice (an aspiring chef) i think these directions will help her immensely, thank you!

    FX (François-xavier) Sunday December 16, 2018

    You are right, Kim. That's because I replaced the original recipe with this one, which is the authentic Lenotre recipe (book). I updated the recipe description : no lemon in this recipe.

    However you may want to take a look at this one if you are looking for a recipe with lemon. (but it's in French... use Google translate if you want to see it HERE)

    Lisa Tuesday April 2, 2019

    Where can I find a recipe for madeleines written in French? Merci!

    FX (François-xavier) Tuesday April 2, 2019

    theres a link on top of the page to the recipe in French...

    Liivi Friday September 13, 2019

    Thank you for the thorough description, but may I use less sugar if I prefer less sweet, or does it affect the appearance?

    FX (François-xavier) Friday September 13, 2019

    That works with less sugar...

    Tom Sunday April 18, 2021

    Hi
    How does one get 2.1 or 2.2 eggs?
    I thank you for your time.
    Enjoy your day,
    Tom

    FX (François-xavier) Monday April 19, 2021

    you would for instance beat 3 eggs, and take the corresponding weight to match 2.2 eggs (110 g (¼ lbs ))

    Billy Saturday July 17, 2021

    What happens in step 6?
    Thank you.

    FX (François-xavier) Saturday July 17, 2021

    I added the missing text.

    It should read :
    Wrap airtight

     

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    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    Le Meilleur Pâtissier

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    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    A great experience that you can watch on French broadcast M6



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