Basic Madeleines

Classic French madeleines Daniel Boulud

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 03/08/2018, viewed by 691 , 1 Comments

These little shell cookies are really half way between a cake and a cookie. I adapted this recipe from Daniel Boulud's madeleines. A great starting point for adapting to flavored madeleines. I think I need to dial back the baking powder a touch.

What you will need

3/4 cup AP flour

1 tsp baking powder

1/2 tsp salt

2 eggs

1/3 cup sugar

1 tbsp light brown sugar

1 tbsp honey

6 tbsp unsalted butter

How to cook

1

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pastry bag. If you don't have a pastry bag, a ziplock bag will work fine.

In addition to your ingredients, you will also need a madeleine mold and a pastry bag. If you don't have a pastry bag, a ziplock bag will work fine.

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 the salt and baking powder are distributed evenly.

Whisk together the flour, baking soda and salt. This just helps ensure that the salt and baking powder are distributed evenly.

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In a mixing bowl, combine the eggs, both sugars and the honey.

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Whisk until smooth.

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he stovetop in a little saucepan. Whisk it into the egg mixture in a stream.

Melt the butter. 30 seconds in the microwave oughtta do it, or melt it on the stovetop in a little saucepan. Whisk it into the egg mixture in a stream.

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Whisk the dry ingredients into the wet ingredients. Mix well.

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of plastic wrap. Store in the fridge for at least an hour to chill.

Transfer the batter to a pastry bag. Tie it off with some twine or a strip of plastic wrap. Store in the fridge for at least an hour to chill.

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our.

Coat the Madeleine mold with nonstick spray. Then dust it with a coat of flour.

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molds. Fill to about 2/3 full.

Snip off the top of the pastry bag. Pipe batter into each of the Madeleine molds. Fill to about 2/3 full.

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rt about making madeleines. They should be just barely soft in the center. Keep a close eye.

Bake in a preheated oven at 400F for 8-10 minutes. This is the trickiest part about making madeleines. They should be just barely soft in the center. Keep a close eye.