The Madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
This recipe is from Lenôtre, a famous French pastry Chef.
- Preparation time : 30 mn
- Pause : 2 hours
- Cooking time : 9 mn
- Cost : cheap
Ingredients : 30 Madeleine cakes
- 3 eggs at room temperature
- 110 gr white sugar
- 4 teaspoons of vanilla flavoured sugar
- 150 gr flour
- 20 gr honey
- 125 gr unsalted butter at room temperature
- 1 teaspoon active dried yeast
- 1 teaspoon vanilla extract
- a pinch of salt
Melt 110 gr butter in a pan.
In a bowl, mix vigourously for 5 mn the eggs with sugar, vanilla flavoured sugar, honey and a pinch of salt, until the mixture is even and doubles in volume. Add sieved flour and active dried yeast. Mix the preparation. Add butter and vanilla extract, and blend. Cover with a clingfilm and reserve the batter in the refrigerator for 2 hours.
Preheat the oven 240°C.
Reduce the temperature of the oven at 200°C, and bake for 3-4 mn. Then, reduce the heat to 180°C and bake for another 4-5 mn, until the edges are golden brown and the center spring back when lightly touched. Do not overbake or they will get too dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the Madeleines. Transfer them to wire racks to cool. It is better to serve Madeleines the same day.