Some questions you dread asking : like asking a 3 year old what’s his wish for a birthday cake, as you never know if a wild young imagination is not gonna ask for a spaceship cake and put your baking skills to a serious test.
Turns out some 3 year olds have simple tastes, one them lives in my house and Madeleine were his only request for his birthday. The trickiest part of it all was for me to go get the specific molds which I did not have yet.
- 4 eggs
- 2 extra egg yolks
- 135g sugar
- 125g flour
- 5g baking powder
- 150g butter
- 4g salt
- 1 vanilla pod or lemon zest
The dough will need to rest for 3 to 12 hours so plan a little ahead.
- Mix the eggs and egg yolks together. Fold in the sugar and whisk until you get a light and frothy batter.
- Sift the flour with the salt and baking powder and mix with the eggs and sugar.
- Flavour with the pulp of the vanilla pod or the lemon zest.
- Melt the butter and add in a regular stream to the mix.
- Cover with cling film and let it rest in the fridge for 3 to 12 hours, the longer the better.
- Warm the oven to 210C / 410F and grease the Madeleine tins. Split the dough evenly in the molds, and put in the oven. After a few minutes watch the edges : when they have risen a little and the heart remain raw, switch off the oven, keeping the door closed. The little bump will form itself on each Madeleine, once it’s risen turn the oven back on 190C /380F and let the baking finish until the Madeleines are golden.
- Remove them from the molds and let them cool on a rack.
This recipe is from Grand Livre de Cuisine d’Alain Ducasse
Variations : it’s easy to play on the flavoring : honey, pistachios…