0 0
French Madeleines

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 g Plain flour
250 g Caster sugar
250 g Butter
5 Egg medium
1 Lemon zest
8 g Baking powder
1 pinch Salt
150 g Plain cooking chocolate

French Madeleines

Cuisine:
    • Serves 40
    • Medium

    Ingredients

    Directions

    Share

    French Madeleines

    I made these French madeleines with lemon zest, but you can also use vanilla or almond for flavouring.  For the ones I made, I opted to have half of them plain and the rest dipped in the chocolate.  Along with florentines, they make an excellent accompaniment to coffee.

    They are very light tea cakes baked using shell shaped moulds.  It is not a regular sponge but a much lighter and airier sponge.  There are different sources for this cake but nailing down an origin is as usual rather hard.  Marcel Proust talks about them in ‘Rememberance of things past’, circa 1907, it is also known as ‘In Search of Lost Time’.

    (Visited 53 times, 1 visits today)

    Steps

    1
    Done

    Sieve the flour, baking powder and salt together.

    2
    Done

    Melt the butter in a pan over a low heat.
    Stir as it melts and remove from heat once it is liquid.

    3
    Done

    Whisk the eggs, sugar and lemon zest for one minute.

    4
    Done

    Add the dry ingedients together and fold in until smooth.

    5
    Done

    Slowly add the butter, folding until it is all incorporated.
    Once all has been incorporated, lay some cling film over the surface and chill for four hours, or over night if possible.

    6
    Done

    Use some butter to line the tray.
    I used a piping bag to fill the moulds by around 2/3rds.
    You will have to bake these in batches until all of the batter is used up.

    7
    Done
    40 minutes

    Put the tray into a preheated oven and bake for around 9 - 10 minutes until golden brown.
    Turn out on a rack to cool and refill and bake.
    While this is baking, break the chocolate into pieces and melt slowly in a bowl over a pot of boiling water.

    8
    Done

    Once they have cooled, dip the lower half into the melted chocolate.
    Put them face down onto a rack and refrigerate for around 10 minutes.
    Serve at room temperature.

    BaTarts

    Plum puff pastry tart
    previous
    Plum puff pastry tart
    French meringues
    next
    French meringues
    Plum puff pastry tart
    previous
    Plum puff pastry tart
    French meringues
    next
    French meringues

    Add Your Comment