Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 10 MINUTES
Butter, unsalted 80 g/.2.8 oz. 1/3 cup + 1 ¼ tsp
Cake/All-purpose/Plain flour 135 g/4.8 oz. 1 cup + 1 Tbls + 2/3 tsp
Baking powder 5 g/2 oz. 1 ¼ tsp
Fresh whole eggs 75 g/2.6 oz. ¼ cup + 1 Tbls
Sugar 85 g/3 oz. 1/3 cup + 1 Tbls + 3/3 tsp
Honey 20 g/0.8 oz. I Tbls
Sea salt 1.5 g/0.05 oz. 3/8 tsp
Vanilla extract 5 g/0.2 oz. ¾ tsp
Lemon zest 1 Lemon 1 Lemon
Fresh whole milk 45 g/1.6 oz. 3 Tbls
PREPARE THE MADELEINES
Melt the butter and set aside.
Sift the cake flour and baking powder together and set aside.
Mix the eggs and sugar together in a stand mixer with the whisk attachment on medium-high speed until light and pale in color.
Add the honey, salt, vanilla extract and lemon zest to the egg mixture.
Add the sifted cake flour and baking powder. Mix until just combined. Do not overmix.
Add the milk and melted butter. Mix until just combined.
Let the batter rest for 3 hours in the refrigerator or overnight [or 20 minutes in the freezer].
Preheat the oven to 390°F/200°C.
Generously fill the Madeleine molds ¾ of the way full.
Bake for 10 to 20 minutes.
Let cool slightly and unmould.
Wrap immediately when cool.
Download the recipe pdf here.
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