MADELEINE DE COMMERCY
This is supposed to be the recipe taught at Le Cordon Bleu Paris. Madeleines are small sponge cakes from the Lorraine region of France. It is recommended that you purchase a madeleine pan if you want to make the traditional version.
Provided by Broke Guy
Categories Dessert
Time 30m
Yield 3 dozen cakes
Number Of Ingredients 7
Steps:
- Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside.
- Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside.
- Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside.
- In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
- Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula.
- Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter.
- Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
- When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F.
- Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes.
- Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center.
- Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage.
Nutrition Facts : Calories 1308.6, Fat 59.9, SaturatedFat 35.4, Cholesterol 387.1, Sodium 938.5, Carbohydrate 171.8, Fiber 3.3, Sugar 75.6, Protein 22.2
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Jahanzaib khan Mithani
[email protected]This recipe is a keeper! The Madeleines were absolutely delicious.
Poppy Ward
[email protected]Avoid this recipe at all costs! The Madeleines were a complete disaster.
rayyan azhar
[email protected]These Madeleines were a waste of time and ingredients. They were dense and flavorless.
Md Anisur
[email protected]I wouldn't recommend this recipe. The Madeleines were dry and bland.
HENRY ODOOM
[email protected]I thought these Madeleines were just okay. I've had better.
Blue Risk
[email protected]These Madeleines were a little too sweet for my taste, but they were still good.
Vivian Callicott
[email protected]I loved the delicate flavor of these Madeleines. They were perfect for a light dessert.
Ekram
[email protected]These were the best Madeleines I've ever had! I'll definitely be making them again.
Md Istiaksani
[email protected]I've made these Madeleines several times now and they always turn out perfectly. They're so easy to make and they're always a crowd-pleaser.
Zoé Arnou
[email protected]These Madeleines were a hit at my daughter's baby shower. They were so pretty and delicious.
Caleb Holman
[email protected]I made these Madeleines for my husband's birthday and he loved them! They were so light and fluffy.
its_ALYAS BALOCH
[email protected]My Madeleines didn't turn out as well as I had hoped. I think I overmixed the batter, because they were a little tough. But they still tasted good.
underated_cookie girl
[email protected]I was hesitant to try this recipe because I thought it would be too difficult, but I'm so glad I did! The Madeleines were easy to make and turned out perfectly. They were a big hit with my friends.
somtee maria
[email protected]These were delicious! I made them for a party and they were a hit. Everyone loved them.
Holod Mia
[email protected]I've been looking for a good Madeleine recipe for a while now, and this one definitely fits the bill. The Madeleines were light and airy, with a delicate flavor. I will definitely be making these again.
teddy taylor
[email protected]This was my first time making Madeleines de Commercy, and I'm so glad I tried your recipe. They turned out beautifully and tasted delicious. My family loved them!
Shabuj Roy
[email protected]These Madeleines were absolutely divine! They had the perfect texture - crisp on the outside and fluffy on the inside. I also loved the subtle almond flavor.