Do you love Madeleines?
I am absolutely mad about them! I love them for tea, breakfast, catering parties and birthday cakes!
I keep trying new recipes and new twists on old ones. Recently I covered them with salted caramel.. . OMG, they were so decadent!!
I am going to share with you two recipes. The first one is for the classic Madeleines, which I learnt from a great Italian chef Maurizio Santin (none of his recipes have ever disappointed me!) and the second one from Celine, a French chef who made my ever favourite recipe blog (https://lesyeuxgrognons.com) and is a continuous inspiration to me!
Enjoy! ..and don't forget to leave a comment if you are making them and let us know!
Maurizio Santin's Madeleines (makes 29 large Madeleines)
200g caster sugar
250g flour 00
8g of dry yeast
125g slightly cooled melted butter
aroma of your choice (lemon, orange, vanilla, cinnamon)
1. Whisk gently the eggs with the sugar (just enough to combine them well).
2. Add the sifted flour while you keep mixing gently together with the dry yeast .
3. Add to the mixture and combine well the milk, the aroma and butter.
4. Leave the Madeleines dough in the fridge for at least 3 hours or overnight.
5. Cover with butter and flour your Madeleine trays (alternatively I wipe the trays with a kitchen paper wet with sunflower oil, but don't tell Santin, I am not sure he would approve!) Fill the Madeleine molds only up to 2/3.
6. Cook for 10-12 minutes at 170 C (check with a toothpick, insert it gently in the dough and when it comes out dry they are ready)
I had so much fun last years using Santin's recipe and a bit of natural colouring! I used toothpicks and a cone shape to create this cake. The kids went crazy for it, they loved the colours and were able to help themselves, as there was not need to slice anything ;) a win-win for everyone!
Celine's Chocolate Madelines (makes 20 large ones or 40 mini Madeleines)
100g caster sugar
120g flour 00
1/2 tsp baking powder
130g slightly cooled melted butter
1 tbsp sunflower oil
50g chopped dark chocolate
20g unsweetened cocoa powder
1. Mix the flour, cocoa and baking powder together.
2. In another container whisk eggs with the sugar and honey, then add the oil.
3. Gradually add the previously sifted flour/cocoa/baking powder mixture. Pour in the slightly cooled melted butter and mix everything well.
4. Add the chopped chocolate.
5. Reserve the dough in the fridge for at least 4 hours, or ideally overnight.
6. Heat up the oven to 200 C and in the meantime place the Madeleine molds in the freezer for 15 minutes (this will allow you to obtain the nice bumps)
7. Lower the temperature to 180 C and bake your Madeleines for about 10 minutes or about 5-7 minutes for the mini Madeleines.
Enjoy your sweet day!