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I really like mister Michalak because he is a french Pastry Chef with a very successful business and many interactive cooking episodes. He is a prestigious author that likes to share his amazing recipes, just like the following madeleines. This recipe makes about 30 - 40 slightly smaller madeleines that you can dip in chocolate, lemon glaze, sprinkle with coconut flakes, or fill them with jam, dulce de leche and so on.
Ingredients:
250 g sugar
250 g eggs (~ 5 medium eggs)
95 g milk
vanilla
lemon peal
315 g flour
12.5 g baking powder
345 g butter
Let's start by preparing all the ingredients before mixing the actual batter:
- Sift the flour and baking powder together, and then mix lighthly with a spoon.
- Melt the butter and let it cool at room temperature.
- Grate the zest of one lemon and scrape the seed of a vanilla pod.
Add the flour mix gradually, and mix continuously to get a smooth batter, without any lumps. This is the hardest part of our recipe because you have to do some elbow grease! You will end up with a heavy batter, but no worries.
Mix in the butter, slowly at first because you don't want any splashes, and then vigorously until everything is well combined. It will still be a heavy batter, but now the texture is a bit foamy.
If you have the time, leave this madeleines to rest for 1 h in the fridge, before baking. You will definitely see a difference in raise, but if you don't have the time it's not such a big deal. Preheat your oven to 260 C degrees, fill your mold ( about 1 tbsp per madelene for my mold) put them in the oven and then lower the temperature at 200 C degrees. Bake for ~15 minutes.
They're ready when lightly golden on top and the edge has started to brown. If you want to fill your madeleines try not to over do it because they will not raise properly if you do. Here is the difference between the ones that had time to rest and the one that didn't.
TaDammm!!! Enjoy!
