In the budding beginning of this blog I was trying to find the perfect recipe for Madeleines. I tried two recipes and have since then been reading every madeleines recipe I could find, but they just didn’t seem right.
But then I saw Rachel Khoo making madeleines with lemoncurd and raspberries in The Little Paris Kitchen and I thought to myself, that this might be it.
I didn’t bother with the lemoncurd and berries; it was the basic recipe I wanted, and since it is courtesy of Le Cordon Bleu in Paris it was just as good as I’d hoped. All was right in the world.
The first time I made them I omitted the lemon, because I was ditsy enough not to buy it when in the supermarket. The second time I made them I used the lemon zest and although both batches were good I actually felt the lemon overpowered the flavours of honey and butter a little, so one could definitely use less lemon zest or not use it at all.
And although the baking instructions might strike you as odd (they did me) – they work. I noticed that lowering the temperature as described made the madeleines slightly more crustier on the outside so they come out absolutely perfect.
They are buttery, lightly sweet from the honey and just moist and delicious while still warm. Do try these, folks!
Madeleines, makes 20-25From Rachel Khoo’s recipe. 3 eggs 130 g caster sugar
200 g plain flour
10 g (2 tsp) baking powder 1 lemon, the zest – can be omitted 20 g honey 4 tbsp milk
200 g melted and cooled butter Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.
Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks), then turn the oven on to 160C/325F/Gas 3 and bake for a further five minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch.