Madeleine Recipe:
For 8 people or 1 hungry boyfriend:
For about 30 madeleines (although I didn't count) :
225 g de Flour
175 g de sugar
100 g de butter (I used semi-salted butter)
1 sachet de levure chimique, umm... I'm going to translate that as 1/4 t baking powder and 1/4 t baking soda
4 eggs
1 lemon (for the zest)
15 g honey (or more)
1. Combine the 90g of butter and honey in a saucepan and melt the butter. Set aside and allow to cool a bit.
2. Combine the flour and baking powder/soda together in a sifter and set aside.
3. Whisk the eggs and sugars together until everything is a pale yellow and at least doubled in size. The batter should fall in ribbons from the whisk. (This step takes a bit of whisking. It’s much more comfortable to do on a machine than by hand.)
4. Sift the flour and baking powder (and lemon zest) on top of the batter and gently fold. Pour the cooled honey/butter along the edge of the bowl so it gently pools on top of the batter. Gently mix, trying to maintain the volume as best possible. Cover and allow to rest in the fridge for at least 30min.-1 hr.
5. Preheat oven to 425° F regular bake or 400°F convection bake. Melt @ 1 T butter and brush the madeleine molds.
6. OPTIONAL: I used a spoon! Carefully pour batter into a pastry bag fitted with a 4pt or 6pt tip (depending on your madeleine pan.) Try to keep from over-handling the batter and destroying it’s volume. Alt. method. Put batter in gallon size plastic bag then cut tip of one corner for an instant, disposable pastry bag. Pipe a line of batter in each mold cavity filling about 85% full (batter will spread during baking, so don’t worry about pressing it to edges.)
7. Place in oven on middle rack, and bake for no more than 5 minutes (10 min. for regular madeleine pans.) Be careful not to over-bake or else the madeleines will dry out. Immediately remove madeleines from molds and allow to cool on a wire rack.
