Madeleines

MADELEINES

Utensils used: Madeleines pan ( 12 unit) 

Soft balloon whisk

Strainer

Pyrex Bowl

Pastry brush

INGREDIENTS:

● 100 grams of plain flour

● 3 grams of baking powder

● 100 grams of butter

● 1 squeeze of lemon juice

● 2 whole eggs

● 100 grams of caster sugar

● 20 grams of honey

METHOD:

1. Break the eggs in a large bowl.
2. Pour the sugar then whisk slowly for 1 minutes.
3. add the honey and keep whisking for another 3 minutes( until you get a white foamy  mix)
4. Melt now the butter in as small sauce pan and when melted, add a squeeze of lemon juice, a inch of salt and let it cool down on the side of your stove.
5. sifter now your flour and baking powder in your bowl (over you egg and sugar mix) and whisk slowly until all the flour is incorporated.
6. As soon as this is done pour all of the melted butter in your bowl and whisk again until you get a nice uniform and smooth batter.
7. leave now the batter to rest for at least 2 hours at room temperature.

Cooking the madeleines:

1. Coat your Madeleine pan with melted butter and add a generous spoon of batter in each mold (leaving a bit space free to allow each madeleine to grow when baked.)
2. cook the madeleine for 10 minutes starting on high heat at 220 celsius for the first 3 minutes then reduce the heat to 200 degrees bake for a further 6 to 7 minutes.
3. as soon as the madeleines are cooked, take them out of the oven, leave them to cool for a few minutes. remove from the mould and serve while they still warm.

Source: The French Cooking Academy