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.
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.
16K 3.8/5 based on 4 reviews
Last modified on: November 18th 2022
Keywords for this recipe:For 12 pieces, you will need:
- 1
50 g butter - 2
60 g Egg ( How to... ) - 3
55 g caster sugar - 4
5 g Vanilla sugar - 5
55 g flour - 6
2 g baking powder - Total weight: 227 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 hours 18 min. | 28 min. | 12 hours 46 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Melt 50 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.
Let it cool off the heat until it is lukewarm.
Stage 2 - 3 min.
Stage 3 - 3 min.
Stage 4 - 2 min.
...and mix thoroughly.
Stage 5 - 2 min.
Add the warm hazelnut butter, whisking gently...
Stage 6 - 1 min.
...until the mixture is homogeneous.
Stage 7 - 2 min.
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.
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
Close the piping bag and refrigerate for at least 4 hours, ideally overnight.
Stage 9 - 5 min.
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.
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.
Bake in the oven for 15-20 minutes, watching the coloring at the end.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 896 Kcal or 3,751 Kj | 13 gr | 121 gr | 49 gr |
| 45 % | 5 % | 11 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 395 Kcal or 1,654 Kj | 6 gr | 53 gr | 22 gr |
| 20 % | 2 % | 5 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 75 Kcal or 314 Kj | 1 gr | 10 gr | 4 gr |
| 4 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 12 pieces : 0.78 €
- Per piece : 0.07 €
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)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Arizona cupcakes, Invisible apple cake, Sesame cookies, Almond cream or frangipane, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Cantucci di Prato, Vanilla sugar, Plum tart, Nougatine, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Cramique, Flamiche, Plain cake, Doughnuts, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Nanou's apple and almond cake, Toasted almond cake, Almond tuiles, Walnut short bread, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .324K4 2 hours 30 min. July 4th 2018
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.611K 24.4 2 hours 34 min. June 26th 2019
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.326K5 1 hour 21 min. October 3rd 2010
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.408K4.4 2 hours 49 min. February 5th 2015
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.220K4.2 37 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.