Lemon madeleines

Do you know madeleines ? This sweet and fluffy shell-shaped small cake that you can dip in your favorite hot drink or simply eat all at once. Curious as I am, I wanted to understand the origin of this name. This is how I discovered that madeleine cakes are named after a young cook from Duke Stanislas of Lorraine in the east of France (1755). This cook, whose name was Madeleine, presented them to the Duke who was amazed with these delights, and this is how the madeleines story began. Fortunately today, no need to be invited to the Duke's table to taste madeleines. You can simply make them at home. And to give you the best recipe, I tried several batches of madeleines and tested several combinations to figure out the best one. To make this recipe, you will need a madeleine mold that you can easily find at the store or online. I highly recommend metal madeleine molds and not silicone molds because these aren't stable during baking and that can affect the madeleines shape. To pour madeleine batter in the mold, I use a pipping bag but you can also use a spoon. Whichever method you choose, you need to fill the molds up to 90% so that the madeleines do not stick to each other once in the oven.

  • 3 eggs

  • 130 g sugar

  • 1 pinch of salt

  • Lemon zest (1 lemon)

  • Lemon juice (1 lemon)

  • 180 g flour

  • 8 g baking powder

  • 80 g butter

  • 20 g olive oil

  • 60 g milk

How To
  • Start by whisking the eggs with the sugar until completely incorporated.

  • Add the lemon zest and the juice and mix.

  • Add the milk and mix.

  • Add the sifted flour, salt and baking powder.

  • Finally add the butter and oil and mix until completely incorporated.

  • Put the madeleine batter in a piping bag.

  • Butter the mold and sprinkle with icing sugar.

  • Pipe madeleines into the mold.

  • Put in the fridge at least an hour before baking.

  • Preheat the oven to 250 ° C.

  • Lower the temperature to 200 ° C and bake the madeleine for about 10 to 15 min.

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