Madeleines

A recipe from cooking-ez.com

For 24 pieces, you will need:

• 1 100 g butter
• 2 120 g egg  ( How to... )
• 3 110 g caster sugar
• 4 10 g vanilla sugar
• 5 110 g flour
• 6 4 g baking powder
• Total weight: 455 grams

Times:

Preparation	Cooking	Start to finish
12 hours 20 min.	30 min.	12 hours 50 min.

Step by step recipe

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.
2	Meanwhile, whisk together 120 g egg, 110 g caster sugar and 10 g vanilla sugar.
3	Sift on this mixture 110 g flour and 4 g baking powder...
4	...and mix thoroughly.
5	Add the warm hazelnut butter, whisking gently...
6	...until the mixture is homogeneous.
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.
8	Close the piping bag and refrigerate for at least 4 hours, ideally overnight.
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.
10	Bake in the oven for 15-20 minutes, watching the coloring at the end.
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.

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