Every morning on RTL, our favorite chef delivers his cooking tips and tricks. Today, he reveals his recipe for madeleines and his unstoppable trick to get the little bump so desired.
Children or adults, madeleines put everyone in agreement. Essential snack and breakfast, summer and winter, you can easily decline them to vary the pleasures: honey, chocolate, lemon … Easy and quick to prepare, madeleines are also ultra-gourmet. We shared our recipe and tips for making madeleines a success. It’s up to you!
Recipe for madeleines
The ingredients of the recipe:
- 80 g melted butter
- 2 eggs
- 60 g sugar
- lemon peel or orange blossom (optional)
- a teaspoon of milk
- 130 g flour
- a sachet of baking powder
The preparation steps:
- Melt the butter.
- Leave aside.
- Mix the eggs and sugar.
- Optional: Add lemon peel or orange blossom.
- Add the milk and mix.
- Add the flour.
- Mix well and then pour the baking powder.
- Finally, add the melted butter.
- Let the dough sit for several hours or overnight in the cool.
- Place the dough in a piping bag.
- Butter and flour a madeleine mold. Tap well to remove the excess.
- Fill the mold to 3/4.
- Tap the mold before baking it at 200°C.
- Lower the oven to 170°C and cook your madeleines for 13 minutes.
Tips for successful madeleines
- The important thing with madeleine dough is to always “let it rest” in the cool before cooking. The best is to prepare it the day before for cooking the next day but a few hours will be enough very well if you are in a hurry.
- To get pretty madeleines, avoid silicone molds that are found on the market today. The chef recommends instead to use “an iron mold, as our mothers did“, which must especially be buttered and floured.
- Using a socket pocket makes it possible to obtain “more regular” madeleines. If you do not have one, we offers you to use “a freezer bag” of which you must “cut the end“. Otherwise a simple spoon will also work very well.
- Finally, it is the famous “thermal shock” that will help you get a nice bump: bake your madeleines, at the top of the oven, at 200 ° C, before lowering the temperature to 170 ° C.
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