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The French Madeleine. A whole symbol. With its hump and pretty golden color, this little cake is recognizable among thousands.
Soft and fragrant, it owes its name to a young cook during the 18th century. She would have used a recipe from her grandmother, a cake moulded in a scallop shell, to save Duke Stanislas’ reception, who had no dessert to offer to his guests.
Since then, the madeleine has become an essential recipe to know absolutely.
It was long thought that its characteristic bump was the effect of a temperature shock between the cold dough and the hot oven air. This is not the case. Without a cool rest period, the hump forms just as well. It seems that it is simply the baking powder, in greater quantity in the middle of the cake than on its edges, that causes this effect.
The Kitten does not therefore rest its madeleine dough, contrary to what is recommended in the traditional recipe.
Madeleine
Ingrédients (for about 24 madeleines)
- 4 eggs
- 100g of sugar
- 80g semi-skimmed milk
- 250g of sifted flour
- 10g baking powder
- 280g of melted butter
Préparation (10min + 10min of cooking)
- In the mixer bowl (or in a bowl), whisk together the eggs and sugar.
- Gently add the milk then add the flour and the baking powder. Mix with the leaf or with a maryse.
- Add the melted butter and continue mixing to make a homogeneous paste.
- In non-stick madeleine pans, pour one tablespoon of dough into each madeleine impression.
- Bake for 10 minutes at 210°C.
- Let cool on a rack.
Important note: do not add honey or citrus fruit (peel or juice) to the dough. The chemical components of these ingredients tend to cancel out the action of the baking powder. Instead, add a glaze after baking if you wish. No problem for chocolate chips 😉
These madeleines are deliberately not very sweet! If you like cakes with a little more sugar you can increase the proportion of sugar (up to 200g without problem) according to your taste.
The recipe is described for a pastry robot but is very simple and can just as easily be made in a bowl, with a hand or electric whisk.