Madeleine De Commercy
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
3 dozen cakes
ingredients
- 13 ounces flour, divided
- 6 3⁄4 ounces butter, divided
- 8 ounces powdered sugar
- 4 eggs
- 2 ounces whole milk
- 1⁄2 ounce baking powder
- zest from 1 lemon
directions
- Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside.
- Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside.
- Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside.
- In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
- Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula.
- Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter.
- Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
- When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F.
- Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes.
- Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center.
- Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage.
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RECIPE SUBMITTED BY
Broke Guy
United States