Madeleines


Madeleines
Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann".

Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't worry, you'll find in this recipe all the important points to watch for.
33 K 3.8/5 (4 reviews)
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Last modified on: November 18th 2022
For 24 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 12 hours 20 min.
Cooking: 30 min.
All in all: 12 hours 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 8 min.
Madeleines : Stage 1
Melt 100 g butter in a small saucepan over medium heat, then continue cooking until it no longer boils and gives off a nutty smell, you have made a "nutty" butter.

Let it cool off the heat until it is lukewarm.

Stage 2 - 3 min.
Madeleines : Stage 2
Meanwhile, whisk together 120 g egg, 110 g caster sugar and 10 g vanilla sugar.

Stage 3 - 3 min.
Madeleines : Stage 3
Sift on this mixture 110 g flour and 4 g baking powder...

Stage 4 - 2 min.
Madeleines : Stage 4
...and mix thoroughly.

Stage 5 - 2 min.
Madeleines : Stage 5
Add the warm hazelnut butter, whisking gently...

Stage 6 - 1 min.
Madeleines : Stage 6
...until the mixture is homogeneous.

Stage 7 - 2 min.
Madeleines : Stage 7
The madeleine dough is finished, but it is important to let it rest in the cold before using it.

The best way to do this is to pour it into a pastry bag, which is itself placed in a high-sided container.

Stage 8 - 12 hours
Madeleines : Stage 8
Close the piping bag and refrigerate for at least 4 hours, ideally overnight.

Stage 9 - 5 min.
Madeleines : Stage 9
Preheat your oven to 180°C (360°F).

Butter a madeleine tray, then pipe a small pile of dough into each mould.

Don't overfill, otherwise your madeleines will stick together when they are baked, as they will swell up a lot.

Stage 10 - 20 min.
Madeleines : Stage 10
Bake in the oven for 15-20 minutes, watching the coloring at the end.

Stage 11
Madeleines : Stage 11
Turn out while still warm and cool on a rack.
Remarks
At step 7 you can also simply put the dough in the bowl in the fridge overnight, then pipe or spoon it the next day.

You don't have to make a hazelnut butter, a simple melted butter will work too, but it won't taste as good.

If you don't have vanilla sugar, replace with the same weight of sugar and a teaspoon of vanilla extract.
Keeping: Several days in a closed metal box.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %240 RDI=20 %100 RDI=20 %1,790 RDI=90 %7,500 RDI: 90 %
Per 100 g5 RDI=2 %50 RDI=5 %20 RDI=3 %390 RDI=20 %1,650 RDI: 20 %
Per piece1 RDI=0 %10 RDI=1 %4 RDI=1 %70 RDI=4 %310 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten
How much will it cost?
  • For 24 pieces : 1.60 €
  • Per piece : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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