This authentic Madeleines recipe is a little cake in shell form is one that French people have an affectionate relationship with. It is usually a child's afternoon snack " le gouter", which is why it takes directly back to our childhood memories, and it is why Proust famously wrote about it.
This french butter cake can as well accompany your coffee or your warm drink of choice while chatting with friends or having a family visit. Yes, grown-ups also enjoy homemade french madeleines as tea cakes.
That is how the French eats madeleines.
How to make the perfect french madeleine?
You may have wondered "why are my madeleines flat?"
There are many recipes but only one trick to having the correct form with the top bump, " la bosse".
I show you here how to make classic french madeleines.
You may also like this chocolate-filled madeleines recipe.
- 3 p eggs
- 120 g sugar
- 30 g honey
- 60 g whole milk
- 200 g butter melted
- 200 g all-purpose flour
- 1 teaspoon backing powder 1 small pack
- 1 teaspoon vanilla extract or a vanilla pod
- Gather the ingredients.
- Mix the eggs, sugar, honey, milk, and vanilla together.3 p eggs, 120 g sugar, 30 g honey, 60 g whole milk, 1 teaspoon vanilla extract
- After that, add the flour and baking powder mix until smooth.1 teaspoon backing powder
- And finally the melted butter.200 g butter
- You will need a thermic shock to create the madeleines bump so the batter and molds need to be cold while the oven will be hot.
- Put a coat of butter and flour or some backing spray to prepare the mold. You can also put madeleines pans in the freezer.Before you are ready to bake, preheat the oven to 450°F or Gas Mark 8. (230 °C ).
- then you can fill up the molds. You can do it with two spoons or with a piping bag. Here I had enough batter for two full piping bags.
- While filling the molds be careful not to fill them up to the top. There should only be ¾ of each mold filled with batter. The madeleines will get bigger and take their form very fast.
- Pop them in the very hot oven, there has to be a contrast in temperature between the batter and the oven so you can get the bump forming correctly. It goes very fast, look at them and when the bump appears, lower dawn the oven temperature to 300 °F or gas mark 2 ( 150°c). Let it finish baking until lightly golden, then let them cool down.Et voilà!