There are a few issues with Madeleines. First, they are fresh for only ~2 hours, afterward, they get stale. The other problem is that if you eat one, you need a second one, and a third one and … well you get the concept.
Those super moist soft cakes just go down so fast. They are too tasty! I warned you
- 2 eggs
- 85g sugar
- 35g milk
- 125g flour
- 5g baking powder
- 125g butter
- 1tsp vanilla extract or beans from one vanilla
- Start by melting the butter either in a pan or the microwave then let cool.
- In a bowl, mix together the sugar with the eggs. Sift in the flour and baking soda, the milk and combine with the egg mixture. Add the melted butter and the vanilla extra/beans and mix. Cover and put in the fridge for at least 2 hours, ideally overnight.
- When you are ready to cook them, preheat at 450F.
- Take some butter and grease the madeleines pan, then dust with flour, swirl to make sure there is flour covering all the butter. Reverse the pan and give it a gentle tap to remove excess flour.
- Either pipe the dough in the mould, use an ice cream scoop or use 2 spoons to form a ball shape to drop in each cavity. You don’t want to overfill them as they will puff, 1tbsp should do the job.
- Cook for 2 minutes then turn off the oven but let them bake for another 5 minutes. The key to know when they are ready is to look at the side of the madeleine. When they start to brown, they are done.
- Optionally, dust with some icing sugar and enjoy while still a bit warm
This recipe is inspired by chef Alain Ducasse