MADELEINES

[Louisa Chu]

MADELEINES

This is a classic recipe we use at Cordon Bleu Paris. Excellent results. If you're in the States use cake flour, in France it's type 45. Lemon zest is an option.

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Ingredients

• 4 eggs
  
• 170 g sugar
  
• 1 pinch salt
  
• 10 g honey
  
• 5 g baking powder
  
• 180 g flour
  
• 200 g butter
  

Preheat oven to 170°C, then reduce heat to160°C and bake.

Melt butter – no colour - cool to just warm.

In medium bowl, whisk eggs. Add sugar and honey then whisk lightly – do not overwork batter. Add flour, salt, baking powder, ½ melted butter then turn with whisk to just mix. Add ½ butter then turn with whisk to just mix. Cover bowl with plastic, chill, rest overnight.

Butter molds with softened butter – to maximum nearly filling depressions. Flour, bang off excess. Place smooth, medium tip in pastry bag, fill bag halfway with batter, barely fill molds evenly.

Bake on baking sheet, about 7 minutes, golden around with pale point/tête.

Unmold immediately by banging onto papered surface, turn immediately to cooling rack with têtes up

( RG417 )