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.
27 K 3.8/5 (4 reviews)
12 hours 50 min.
Easy
12 pieces
6 IngredientsLast modified on: November 18th 2022
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: 230 grams
Change measures:
Times for this recipe
Preparation: 12 hours 20 min.
Cooking: 30 min.
All in all: 12 hours 50 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 120 RDI=10 % | 50 RDI=7 % | 900 RDI=50 % | 3,750 RDI: 50 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=5 % | 20 RDI=3 % | 390 RDI=20 % | 1,650 RDI: 20 % |
| Per piece | 1 RDI=0 % | 10 RDI=1 % | 4 RDI=1 % | 70 RDI=4 % | 310 RDI: 4 % |
How much will it cost?
- For 12 pieces : 0.80 €
- 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)
Egg
Like these other recipes: Eggs Florentine, Old style brioche, Pistachio tiramisu, Broccoli savoury custard, Cookies of the Camisards, ... See them all 236
Caster sugar
Like these other recipes: Grapefruit moelleux, Chocolate sauce, Chaud-froid of grapefruit, pineapple and lime custard , Old style brioche, Tarte Normande, ... See them all 361
Flour
Like these other recipes: Flognarde, Prune Far, Finger biscuits, Shortcrust pastry (pâte brisée), Flamiche, ... See them all 201
Butter
Like these other recipes: Traditional nutty choc-chip cookies, Mushroom buckwheat pancakes, Potatoes with bacon and herbs, Jam doughnuts, Cauliflower and chickpea purée, ... See them all 472
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