I have loved these for years, but never been brave enough to try these difficult treats.  I have heard many have had limited success when it comes to Madeleines.  Then I came across this recipe my Julia Childs, who has perfected the technique.  Armed with a madeleine baking pan (to give you bake the traditional shell like shape), I set to work in the kitchen, following Julia’s instructions to the letter.  Hey presto, they fiddly process was all well worth it and success!

Top tip: ensure all the ingredients are brought to room temperature, before mixing.  The melted butter must not congeal in the batter before the ingredients are blended.

madeleines french patisserie
Madeleines
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These beautiful and light, with subtle tastes of lemon and vanilla with their distinctive shell like shape are quintessentially French, but something everyone can enjoy as a treat or to accompany an afternoon tea.
Servings
24
Prep Time
95min
Cook Time
15min
Servings
24
Prep Time
95min
Cook Time
15min
madeleines french patisserie
Madeleines
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These beautiful and light, with subtle tastes of lemon and vanilla with their distinctive shell like shape are quintessentially French, but something everyone can enjoy as a treat or to accompany an afternoon tea.
Servings
24
Prep Time
95min
Cook Time
15min
Servings
24
Prep Time
95min
Cook Time
15min
Ingredients
Servings:
Units:
Instructions
  1. Combine the flour and sugar in a mixing bowl and add three quarters of the eggs. Beat vigorously with a wooden spoon to blend the mixture into a heavy cream. If the mixture is very stiff, add extra egg, one drop of a time until it is loose enough. Set aside for 10 minutes.
  2. Bring all the butter to a boil until it begins to brown very lightly. Combine 1.5 tablespoons of the butter and a tablespoon of flour in a small bowl, then set aside.
  3. Stir the rest of the batter over cold water until cool, but still liquid. Beat the remaining bit of egg into the batter and stir in the cool butter. Stir in the salt, vanilla, lemon zest, lemon juice. Cover the batter and set aside in the refrigerator for at least an hour. Meanwhile, paint the Madeleine cups with a light coating of the browned butter and flour mixture, wiping up any pools that form in the bottom. Set aside or refrigerate if the kitchen is warm.
  4. Preheat the oven to 190C/170C fan/375F/Gas 4. Using a spoon and rubber spatula, drop a rounded tablespoonful of butter into each Madeleine cup. Do not spread the mixture out to fill the mould. Repeat with remaining butter and mould. Set pans on the middle rack and bake for about 15 minutes. The batter will spread on its own to fill the cups and hump will gradually form in the middle. Unmould onto a rack, humped side up.
Recipe Notes

This recipe is tried and tested by Julia Child, author of Julia Child's kitchen.

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Nutrition Information

Amount Per Serving
Calories 88kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
4g
3g
47mg
11g
0.2g
7g
1g
6%
15%
2%
4%
1%
2%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 88kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
4g
3g
47mg
11g
0.2g
7g
1g
6%
15%
2%
4%
1%
2%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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