Here is a very easy madeleine recipe, but the important thing is to let the batter rest for at least two hours for perfect results!
INGREDIENTS (for 27 madeleines)
– 3 eggs
– 130 g of sugar
– 20 g of mild honey
– 150 g of flour
– 125 g of butter or margarine
– 1 pinch of salt
– 5 g of yeast
– a sachet of vanilla sugar
REALIZATION
1 – Soften the butter in the microwave or in a bain-marie.
2 – Beat the eggs with the sugar, a pinch of salt and the honey until the mixture whitens and doubles in volume.
3 – Add the flour mixed with yeast.
4 – Finish with the softened butter and vanilla
5 – Place the dough in the refrigerator for at least 2 hours.
6 – Preheat your oven to 230°.
7 – Butter and flour the molds (even if they are silicone).
8 – Fill the cavities of the madeleine mold with a tablespoon of batter without spreading it. .
9 – Place in the oven and immediately reduce the temperature to 200°C.
10 – After 3 to 5 minutes, a small depression will form in the center of the madeleine: Lower the oven temperature to approximately 180°C and continue baking. The characteristic dome of the madeleine, the famous "hump," will form in place of the depression.
11 – When the madeleines are golden brown and domed (4 to 5 minutes more), remove them from the oven and immediately unmold them onto a wire rack to cool.
Don't forget to let the dough rest in the refrigerator for at least two hours!
For the chocolate shell:
Melt dark chocolate in a double boiler or microwave. Place 2 tablespoons of chocolate (or more depending on the size of your madeleines) in each mold, spreading it evenly to cover the entire mold. Immediately place the baked madeleines on top of the melted chocolate. Let them set in the refrigerator until firm, then unmold.
Note that you need flexible silicone molds to be able to easily detach the chocolate madeleines from the molds!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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