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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.

16K 3.8/5 based on 4 reviews

Last modified on: November 18^th 2022

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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: 454 grams

Change these quantities to make: 8 pieces 12 pieces 24 pieces 48 pieces 72 pieces

Change measures: Metric

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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.

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When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 8 min.

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.

Meanwhile, whisk together 120 g Egg, 110 g caster sugar and 10 g Vanilla sugar.

Stage 3 - 3 min.

Sift on this mixture 110 g flour and 4 g baking powder...

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.

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.

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.

Keeping

Several days in a closed metal box.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,791 Kcal or 7,499 Kj	26 gr	243 gr	98 gr
90 %	10 %	23 %	15 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 24 pieces : 1.56 €
Per piece : 0.07 €

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: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Brownies, Oat shortbread biscuits, Almonds pyramids, Rum babas, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Apricot and pistachio clafoutis, Lemon creams, Milk rolls, Finger biscuits, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Arlesian Biscuits, Gâteau Nantais, Biscuit de Savoie sponge cake, Kouign-amann brioche, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Bechamel sauce, Clafoutis "Marie-Antoinette", Leek and tuna loaf, Clementine Creamy, ... All

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