Madeleine

Method10 steps

1. 1

   Step 1: Have silicone madeleine moulds, a saucepan, mixing bowls and a covered container ready. Measure the ingredients before beginning; this version uses silicone moulds without a separate greasing allowance.

2. 2

   Step 2: Wash the lemon and finely grate its coloured zest, avoiding the white pith. Mix the zest with the two eggs in a bowl. Melt the 90 g butter slowly in the saucepan over low heat, then take it off the heat and let it become lukewarm while remaining liquid. In a separate bowl sift together the 85 g flour and 5 g baking powder.

   Uses 2 eggs · 85 g flour · 90 g butter · 5 g baking powder · Zest from 1 lemon · Water for washing the lemon, drained

3. 3

   Step 3: Vigorously whisk the prepared egg-and-zest mixture with the 50 g caster sugar and 15 g honey until it becomes slightly fluffy.

   Uses All the egg-and-zest mixture from step 2 · 50 g caster sugar · 15 g honey

4. 4

   Step 4: Stir the sifted flour and baking powder into the fluffy mixture. Lastly add the lukewarm melted butter, stirring continuously until the batter is smooth.

   Uses All the mixture from step 3 · All the sifted flour and baking powder from step 2 · All the melted butter from step 2, still liquid but no longer hot

5. 5

   Step 5: Put the batter in a closed container and refrigerate for at least 1 hour. Keep it cold until the oven and moulds are ready.

   Chill the madeleine batter · 60 minUses All the batter from step 4

6. 6

   Step 6: Preheat the oven to 200°C / 400°F. Keep the batter refrigerated until the oven is hot.

7. 7

   Step 7: Spoon or pipe chilled batter into the silicone madeleine moulds, leaving room for the cakes to rise. Keep any remaining batter covered in the refrigerator for later trays.

   Uses Enough chilled batter from step 5 for the available moulds, with any remainder kept refrigerated

8. 8

   Step 8: Bake at 200°C / 400°F for about 10 minutes, then check that the madeleines are golden, risen and cooked through. Continue briefly if needed, then let them firm enough to unmould onto a rack.

   Check the first madeleine tray · 10 minUses The filled moulds from step 7

9. 9

   Step 9: If batter remains, refill the available silicone moulds and bake further trays at the same temperature, using about 10 minutes per tray and the same golden, cooked-through checks. Keep unbaked batter refrigerated between trays. Unmould all the finished cakes onto a rack and let them cool.

   Uses The first baked madeleines from step 8 · Any chilled batter remaining after filling the first tray

10. 10

    Step 10: Serve the madeleines with the shell-shaped side underneath and the rounded side on top. The batch makes about 35 small madeleines, depending on mould size.

    Uses All the madeleines completed and cooled in step 9