Madeleines
I came across these shell shaped cakes somewhere on the internet in 2011. I read that they need special bake pans so didn’t read any further, nor thought of procuring the pans. Later in 2013 when I visited my parents in Yemen, I saw the Madeleine pan in a Tefal showroom! I have always seen rectangular pans and this was a round one. At that time I used to use microwave for all my baking, and this pan being round was a boon! My Madeleines came out well and I quite happy about the texture, taste and the hump. I started making them regularly and even made them for exhibitions.
But I wanted a deeper brown colour and a more pronounced hump for the madeleienes and read more about it. The recipe I used to use was of Dorie Greenspan. I watched her videos and that’s when I saw a video of hers where she says “This recipe ensures a 99.99% hump”. That’s how I tried this recipe. And friends she was being too humble! The recipe ensured a 100% hump! The addition of honey in this recipe imparts that deep golden brown colour on the shells. This recipe is just perfect!
So what are Madelienes?
They are French teacakes. With a distinct shell shaped appearance. This comes from the Madeleine mould. The Madeleine “hump” is quite infamous! A well baked Madeleine has this characteristic hump. The difference in temperatures of the oven and batter creates a burst of steam and that results in the “hump”! Madeleines are airy, light but crisp around the edges. The ingredients that go into making them are simple. But making a Madeleine is all about patience and precision!
Tips for making Madeleines
1, this recipe! If you follow this recipe to the T, I ensure that you will definitely get the perfect Madeleine.
2, the difference in temperatures! Chill the batter for atleast 1 hour before you bake it. I kept a flat tray in the oven while pre-heating it and kept the Madeleine pan on it to bake. This provides the instant hit of heat.
3, fold the batter! When you add the flour mixture, do not whisk but gently fold the flour into the batter.
4, rest the batter! Once you make the batter, allow it to rest. I refrigerate the batter overnight.
Madeleines
Equipment
- Madeleine Pan
Ingredients
- ⅔ cup All-purpose flour sifted
- 1 tsp Baking powder
- ¼ tsp Salt optional
- ⅓ cup Sugar
- 1 no Finely grated lemon zest
- 2 nos Large eggs
- 1 tbsp Honey
- 1 tsp Pure vanilla extract
- ½ cup Unsalted butter melted and cooled, plus cold butter for mould
- 2 tbsp Whole milk room temperature
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
- Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill for at least 1 hour and up to 2 days.
- Butter and flour a large madeleine pan. Spoon batter into madeleine pan, don't spread the batter into the mould; transfer to refrigerator for 1 hour.
- Place a heavy, large baking sheet in oven; preheat oven to 200°C.
- Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
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