I love madeleines, especially when they just come out from the oven. I like them crispy outside and soft inside, so the tinned steel molds is the way to go. The nonstick molds will burn the outside before the inside is done, and the silicone molds won't work for the crust.

A proper madeleine should be crispy outside, moist and soft inside, with a characteristic bump (or hump) on top.  In order to get the bump, the batter needs to be refrigerate for a few hours (or overnight) and bake in a very hot oven. I find that with/without baking powder, I can get the bump if I chill the batter first. For the texture, I recommend using the recipe that has an equal amount of flour and butter. If the recipe has more flour than butter, the texture tends to be tougher. 

adapted from The Modern Cafe

- 156 g eggs, room temperature
- 15.5 g brown sugar
- 132.5 g sugar
- 8 g vanilla paste (or 5 g vanilla extract)
- 1 lemon zest
- 140.5 g all-purpose flour
- 4 g baking powder
- 1.5 g salt
- 140.5 g unsalted butter, melted and cooled
- 30 g orange blossom water
- 30 g powdered sugar, for dusting


1. Combine the eggs and both sugars in a mixing bowl. Set the bowl over a hot water bath and stir until the mixture warms to 110 degree.
2. With a whip attachment, beat the mixture at high speed until light and thick. Whip in vanilla paste and lemon zest.
3. Sift the flour, baking powder and salt together. Fold in the sifted ingredients in three additions. Do not overmix.
4. Fold in the melted butter, be careful not to overmix or the madeleine will be tough.
5. Refrigerate overnight.
6. Butter madeleine molds, chill and dust with flour. Pipe batter into the molds using a pastry bag with a plain tip.
7. Bake at 425 degree until golden but still soft to the touch, about 6-7 minutes for small, at least twice as long for large madeleines.
8. Unmold and brush each madeleine bottom with a small amount of orange blossom water.
9. Turn the madeleines over and dust with powdered sugar.
10. Serve warm is best way to enjoy a madeleine.

Note : Make sure they are cool completely before storing in an airtight container. They won't get crispy on the outside after cooling down, but the texture will remain light and soft.


Phuoc'n Delicious said...

Oh YUMMY! I have two madeleine trays at home which haven't been used yet. Thanks for the tips as I'm waiting for a reliable recipe. I think I'll give this one a try :)

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Beks said...

Wow! Those look great!

bella roz said...

i've always wanted to bake homemade madeleines and now you have inspired me to do so.....grazie, roz

ps now your newest follower so as to not miss a post!

Thip said...

Phuoc, I love this recipe.

Thanks, Beks.

Bella, you won't disappoint. :)


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