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Classic French Madeleines

The little French butter cake with a classy, literary reputation of being  French author Marcel Proust’s favourite muse; Madeleines. Brown and crispy on the outside and soft on the inside; not bigger than a walnut, Madeleines has been winning the hearts of French tea dunkers for long. Follow the simple recipe for making classic French Madeleines that taste just like the ones in a Parisian boulangerie (bakery).

Cuisine                                   Preparation Time                                   Makes                           Type
French                                   1 hour & 30 Minutes                           20 Madeleines                  Non-Veg

 

Ingredients

1 cup all-purpose flour

3 Eggs

100 G Azafran’s Grass fed Gir cows organic A2 ghee (or clarified butter)

150 G Granulated sugar

100 G Confectioner’s (powdered) sugar for sprinkling on top

2tsp Vanilla extract

tsp Lemon zest; grated

1 tsp Baking powder

¼ tsp Salt

Preparation

First thing required would be a Madeleine mold. Done? Now, let’s discuss brown butter. First step to the recipe and an important one.

If using clarified butter, to make brown butter – melt the butter as normal and continue cooking over medium heat until the butter turns golden brown. Now transfer it into another bowl and let it cool a bit.

In a bowl; beat the eggs while adding the sugar.

Whisk the flour, baking powder and salt together in a big bowl. Gently fold in the egg mixture.

Stir in the ghee/butter into the mixture. Gently mix the batter till it becomes thick, silky and shiny. Cover the batter and refrigerate for 30 minutes.

Grease the madeleine pan with ghee/butter to avoid sticking. Fill it with the batter. Bake for 10 to 12 minutes. Once done, invert the pan into a wire rack to cool.

Dust it with confectioner’s sugar before serving.

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