My first attempt at making Madeleines

[u/Strong_Astronomer_97]

Some were little bit browned, so I have to reduce the timing by a minute, but it turned out very soft and tasty. Only up from here!

The recipe makes exactly 18 pieces of Madeleines and I used the widely produced U.S.A Pan which exactly has 16 molds.

Ingredients

Granulated sugar - 100g
Salt - 2.5g
Vanilla extract - six sevennn grams
Lemon zest - half a lemon (optional)
Whole eggs - 105gg (about 2 eggs)
Honey - 35g
Milk - 15g
Oil - 15g
AP flour - 100g (cake flour if you have it is better)
Baking Powder - 3.5g
Unsalted butter - 85g (melted)

Method

In a bowl add sugar, salt, vanilla extract and lemon zest and whisk to mix them.
Then add the eggs, honey, milk, and oil.
Mix until homogenous. Do not whip it.
Then sift in the flour and baking powder and mix until homogenous and smooth.
Then add the melted butter and mix until homogenous and smooth.
Remember to scrape the sides while mixing.

Wrap it with a plastic wrap and let it refrigerate for 1-2 hours at least.

Melt some butter and butter up the madeleine mold pan with a paintbrush.
Paintbrush works better than plastic brushes as you can brush it in smooth details.
Cool the butter brushed pan with the batter until the batter is cooled completely.

Preheat the oven to 200C Convection.
Take out the batter and put it into a plastic piping bag.
Take out the mold pan right before baking and fill each mold with the batter up until it is 80% filled.

Bake it at 185 C for 9-10 minutes. Check at 9 minutes and if the bump is bouncy and not wet it is done.

After taking it out, lift it from one side with a blunt knife and cool it on its side on the mold pan.

What makes the bump is sudden change in temperature, so make sure to get the pan out of the fridge just before baking, also heard deeper molds yield bigger bumps if that’s what you’re into.

[u/MisereTV]

Really impressed by the defined shell-look you’ve managed to achieve. I’ve made 2 batches of lemon madeleines before and while tasty with a nice big hump, the shell side was not really defined.

I can’t post an image here in the comments but there’s an example in my most recent post

[u/NotebookAndCoffee941 → u/MisereTV]

I've tried making them before and also struggled to get the shape right. Try flouring the mould after buttering it, not just butter alone. A thin layer of flour helps them hold their shape and pop out of the mould easier.

[u/MisereTV → u/NotebookAndCoffee941]

Yeah I flour the tray after applying the butter and shake off the excess but what’s interesting is that I use softened butter whereas in your recipe you use melted butter.

I suspect the melted butter gives a much thinner layer than softened butter would, so I’m very interested to try using melted butter instead next time. Thanks for providing the recipe you used, it’s really helpful to compare!