Madeleine
frenchTraditional soft small cakes originating from Lorraine, often flavored with lemon or vanilla.
Main ingredients
Recipe
Ingredients
- 200 g unsalted butter
- 185 g wheat flour
- 100 g sugar
- 172 g egg(s)
- 75 g milk
- 33 g egg yolk(s)
- 15 g neutral oil
- 8 g baking powder
- 20 g honey
- 3 g flaky sea salt
- 2 lemon(s)
- 1 tsp vanilla extract
- 15 g unsalted butter
Instructions
- 1Melt the butter in a saucepan and let cool to room temperature.
- 2Mix the whole eggs and vanilla extract in a large bowl.
- 3Add the egg yolks and milk and mix again.
- 4Add the oil and honey and mix.
- 5Add the sugar and lemon zest.
- 6In a second container, mix the flour, salt, and baking powder.
- 7Fold the flour/baking powder mixture into the egg mixture.
- 8Add the melted butter and mix.
- 9Refrigerate the madeleine batter for 30 minutes.
- 10Butter the molds with the softened butter.
- 11Fill the molds three-quarters full using a piping bag.
- 12Chill again for 10 minutes.
- 13Bake at 210°C for 5 minutes, then at 180°C for 2 to 3 minutes.
About this dish
Madeleines are small traditional French cakes, characterized by their shell shape, obtained thanks to specific molds. They are light, soft, and often flavored with lemon or vanilla. Originating from the Lorraine region, legend attributes the creation of madeleines to a young servant named Madeleine Paulmier, who reportedly served these cakes during a pilgrimage to Commercy in the early 18th century. These cakes quickly became popular, notably through their association with the town of Commercy, from where they were sold to passing travelers by the town's women. Marcel Proust immortalized madeleines in his work "In Search of Lost Time", where he describes how a bite of madeleine dipped in tea evokes a flood of childhood memories. Today, madeleines are appreciated for their simplicity and delicate taste.
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