Recipe courtesy of Dominique Ansel
Total:
3 hr 50 min
Active:
35 min
Yield:
100 Madeleines
Level:
Easy

Ingredients

  • 100 grams (about 3.5 ounces) unsalted butter
  • 15 grams (about 0.5 ounce) raw sugar
  • 10 grams (about 0.35 ounce) honey
  • 120 grams (about 4.25 ounces) all-purpose flour
  • 95 grams (about 3.35 ounces) granulated sugar
  • 2 grams (about 0.1 ounce) kosher salt
  • 4 grams (about 0.15 ounce) baking powder
  • 140 grams (5 ounces) eggs, at room temperature
  • Zest of 1 lemon
  • Cooking spray
  • Powdered sugar, sifted, for serving

Directions

Special equipment: a madeleine mold

Melt the butter and combine it with the raw sugar and honey.

 

Mix together the flour, granulated sugar, baking powder and salt in a bowl. Mix in the eggs until combined. Add the melted butter mixture and lemon zest and mix until thoroughly combined.

 

Let the batter rest for 3 hours.

 

Preheat the oven to 375 degrees F.

Prepare the madeleine mold by spraying it liberally with the cooking spray. Pipe or spoon the madeleine batter into the mold and bake until golden brown and puffed in the center, about 4 minutes.

 

To unmold, knock the madeleine mold against a hard flat surface.

 

Sprinkle with powdered sugar and repeat with the remaining batter.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Cooking Tips

How to Poach Eggs Perfectly

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