Let us be grateful to the people who makes us happy; they are the charming gardeners who make our souls blossom. Marcel Proust, french novelist. In his book “the Swann’s way”, the famous passage of the Madeleines.
Madeleines are a delicious scallop shaped sweet ‘gourmandise’, savored with a fragrant cup of tea.
Serves 18 Madeleines
- 190g of plain flour
- 190g of caster sugar
- 50ml of full fat milk
- A pinch of salt
- 3 eggs
- 190g of melted butter
- 10g of baking powder
- Zest of 2 lemons
- 7,5g of vanilla sugar
- In a sauce pan melt the butter on a low heat until melted but not burned.
- Remove from the heat and allow to cool on the side.
- In a large bowl whisk together the sugar, the vanilla sugar and the eggs.
- Pour the milk and whisk.
- Add the flour and the baking powder together and continue to whisk
- Add the salt.
- Add the zest of 2 small lemons.
- Finely Pour the melted butter on the top.
- Whisk very well.
- Cover and store the mixture into the refrigerator overnight.
- The following morning, grease and flour Madeleines pan (much better if you have a metallic one than a silicon pan).
- Preheat your oven at 200C degrees.
- Remove the mixture from the refrigerator and fill the pan with one tablespoon of your batter.
- Bake for 10 minutes at 200C degrees or until you see a dome, then reduced the heat to 170C degrees for another 10 minutes, when the top of the Madeleines is light gold remove it and allow to cool for 15 minutes (depending of your oven)!
Madeleines are perfect with a cup of tea.
PS: To obtain a nice dome is the thermal shock between the heat of the oven (200C degrees and the cold batter)!