The madeleine, traditionally eaten without any additional flavors, is typically enjoyed with a cup of coffee or hot chocolate. Easy and quick to make, this childhood favorite is baked into soft shell-shaped cake and can also be made with chocolate chips, chocolate coated, lemon peel, orange or orange blossom!
There are many legends and stories to how madelines have originated. One of the stories around this iconic cake is that it has been created in 1755 in the castle of Commercy. Duke Stanislaus of Poland organised a reception, but his chef and cook had an argument and left Madeleine, a young cook, alone in the kitchen. She used her grandmother’s recipe and made shell-shaped cakes with it. It was such a success that the duke named the cakes after her and Commercy became the world capital of the Madeleine.
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- 125 g Plain Flour
- 3 Eggs
- 140 g Caster Sugar
- 135 g Butter
- 50 g Milk Semi Skimmed
- 1 tbsp Vegetable Oil
- 5 g Baking Powder
- 1 g Sea salt
- 1 Lime
- 1 Lemon
- 1 tsp Vanilla Extract
- Prepare all the ingredients.
- Melt the butter and let it cool down.
- In a large bowl, mix the sugar and eggs with a whip.
- Mix until the color becomes lighter.
- Zest your lime and lemon.
- Stiff the flour and baking powder into the mixture.
- Add the oil, milk, salt and vanilla extract.
- Add the butter.
- Mix until it has a smooth consistency.
- Put the clinging film on the pastry cream and refrigerate it for at least 4 hours; it will help getting the perfect shape to your madeleines.
- Prepare the madeleine mould.
- Butter and flour to avoid the madeleine to stick to the mould.
- Pour the madeleine dough in a pipping bag.
- Pipe in each shape to 90% of their depth.
- Pre-heat your oven at 180°C.
- Bake for 10 to 13 minutes. Your Madeleines need to be golden.
- Take them out of the oven and leave them to cool for 2 minutes before transferring to a wire rack.
- Your madeleines are now ready! You can enjoy it as a snack and for your afternoon tea!