The Best Madeleine recipe
This recipe creates the best of French baking with these irresistible, buttery madeleines! These light, fluffy, and beautifully shell-shaped sponge cakes are sure to become your new favorite treat.
Equipment
Ingredients
- 300 gr Unsalted butter
- 195 gr Invert syrup
- 3 gr Bourbon vanilla extract
- 75 gr Milk
- 4 gr Salt
- 367 gr Plain flour
- 180 gr Powdered sugar
- 15 gr Active dry yeast
- 365 gr Beaten eggs
Instructions
- In a medium pot, combine the butter, invert syrup, vanilla extract, milk and salt.
- Heat until the butter is melted.
- Strain into a clean bowl and set aside.
- Sift together the flour, sugar and yeast.
- In a thermomix, temper the eggs to 30°C and emulsify with the butter mixture. Incorporate the flour mixture until the dough is homongeous.
- Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
- Rotate the moulds and bake for 4 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.
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