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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

Keywords for this recipe:

For 48 pieces, you will need:

1 206.4 ml butter
2 240 ml Egg
3 220 ml caster sugar
4 20 ml Vanilla sugar
5 343.2 ml flour
6 8 ml baking powder

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

Change measures: Metric

Metric weight Metric volumes

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 ... ?
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Step by step recipe

Stage 1 - 8 min.

Melt 206.4 ml 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 240 ml Egg, 220 ml caster sugar and 20 ml Vanilla sugar.

Stage 3 - 3 min.

Sift on this mixture 343.2 ml flour and 8 ml 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
3,583 Kcal or 15,001 Kj	51 gr	485 gr	195 gr
179 %	20 %	46 %	30 %

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 48 pieces : 3.11 €
Per piece : 0.06 €

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: Kugelhof for Nanou, Fried eggs with tomatoes, Little vegetable omelettes, Potimarron and Parmesan tart, Corsican tarts, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Flamiche, Lumberjack turnovers, Puff or flaky pastry (pâte feuilletée), Lobster Thermidor, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Apple charlotte with toasted brioche, Little apple and verbena tarts, Crêpes Suzette, Milk rolls, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Cabbage julienne with ham, Sauce Normande (for fish), Artichoke Soup, Little caramelized peach tarts, Foie gras fingers, ... All

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