If there is one thing I miss about France the most, its stopping by the local bakery in the morning. The sites and smells are intoxicating, but I didn’t really appreciate them until I moved to the US. You know the saying – you don’t know what you have until it’s gone…
These madeleines are my attempt at recreating those memories. When made correctly, madeleines are delicate and fluffy with a gentle sweetness that doesn’t overpower the other flavors in the cookie. As you can see from the pictures, my madeleines have a bump in the middle. Most of the madeleines I’ve seen sold in the US are more tapered and flat, and as a result they are dense and unappealing.
I couldn’t name my site PhamFatale.com if I didn’t conduct some espionage from time to time. I found out the secret for making light, airy madeleines with the characteristic bump through a contact of mine that is friends with one the most famous patissiers (bakers) in Paris. I can’t say his name because I’ll blow the cover of my contact, but read on to learn his secrets.
1. Info for French Madeleines
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 36
- Calories: unavailable
2. Ingredients for French Madeleines
- 2 cups all purpose flour, + 1 Tbs
- 2 sticks unsalted butter, + 5 Tbs (total 300 g) + extra for greasing the pan
- 1 pinch salt
- 1 cup superfine sugar
- 1 Tbs brown sugar
- 2 Tbs raw honey
- 5 eggs
- 9 g baking powder, (about less than 2 tsp)
- 1 tsp vanilla
- 1 drop lemon extract
- 1 drop orange extract
- 1/4 cup bittersweet chocolate chips, coarsely chopped (optional)
- Preheat the oven to 410°F.
- In a mixing bowl, beat the eggs with 1/3 of a cup of the superfine sugar for about 6-7 minutes. You’ll get a pale yellow foam and the texture of the egg yolk will be thicker. Add the brown sugar, raw honey, vanilla, lemon and orange extracts.
- In a bowl, combine the flour (2 cups + 1 Tbs), salt and baking powder. Sift all the dry ingredients.
- Cream the butter (2 sticks + 5 Tbs) with the remaining 2/3 of a cup of superfine sugar (whisk using a standmixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the chocolate chips.
- Trick to get a characteristic bump: Place about 1 1/2 tablespoons of madeleine dough into two 12-cup nonstick madeleine pans. Plastic wrap the tray and place it in the freezer for about 15 minutes.
- Remove the platic wrap, then bake the madeleines for 5 minutes at 410°F, then lower the temperature to 350°F and bake for another 5-6 minutes.
- Remove from the oven, Let it cool down for about 10 minutes.
- Serve warm with tea. MMmmm…