french Madeleines

IMG_0648French Madeleines…

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Prep the tray with butter and flour…

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Fill it up 2/3 full…

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bake.

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Look! At the Madeleine’s bellies!!!

I was looking at the madeleine mould that I’ve brought about two year ago from E. Dehillerin that I’ve never touched.

A heaven for any baker or cook.

Make sure you go there if you are in Paris.

Forgot how or why but there was a voice in my head telling me to go and bake that madeleines. There, found a recipe online instead of my books.

Baked.

Adapted from Eugenie Kitchen
Makes 12 maladeines

65g icing sugar
65g plain flour
65g unsalted butter, melted
1 egg
2 teaspoons whole milk
1/2 teaspoon baking powder
1/2 lemon zest (if you want to make lemon favour)
*can use half pod of vanilla seed or 1/2 tsp of vanilla paste
1/4 teaspoon vanilla sugar (optional)

In your mixing bowl, whisk the egg, milk, icing sugar, salt and lemon/vanilla seed. Whisk until the eggs are fluffy and light in colour, like whipped cream.
Then, sift in the flour, baking powder and vanilla sugar. Mix well till all flour are gone, this should give you a creamy batter.
Add the room temperature melted butter into the better, whisk until thick ribbon forms.

**You can refrigerate the batter for a few hours or overnight until you’re ready to bake.

I personally think a proper non stick madeleine pan works better than silicon mould!

Prep the madeleine mould by brushing softened butter on, sift some bread flour on (if you don’t have any, just use plain flour). Shake off the excess flour.
Fill the batter up to 2/3 of the mould, using piping bag will be the easiest.

Bake in preheated oven at 190C (gas mark 4/5) for 11-15 minutes, depends on your oven.

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