Resting time: 2 to 3 hours
Baking time: 9 to 10 minutes
Makes: 12 madeleines
This sweet madeleine by the chef of the Blé Sucré bakery was at the top of the list of the 15 best Parisian madeleines in Figaroscope in 2014. It is perfection. And a little crackly icing makes it even more indulgent.
- 2 eggs
- ½ cup (100 g) granulated sugar
- 2 tablespoons plus 2 teaspoons
- (40 g) milk
- 1¼ cups (125 g) all-purpose flour, sifted, plus more for dusting
- ⅛ ounce (5 g) baking powder
- 9 tablespoons plus 2 teaspoons (140 g) unsalted butter, melted and kept warm, plus more at room temperature for greasing the mould
For the icing
- 1 cup plus 3 tablespoons plus 1 teaspoon (120g) confectioners’ sugar
- 2 tablespoons (30 g) orange juice
- 1 metal 12-hole madeleine mould
1Whisk together the eggs and granulated sugar.
2Whisk in the milk. Sift the flour with the baking powder.
3Using the whisk, stir in the flour, then stir in the warm melted butter until thoroughly combined.
4Let the batter rest in the refrigerator for 2 to 3 hours.
5Grease the mould with butter, then dust with flour, tapping out any excess. Fill each cavity with the batter and bake for 9 to 10 minutes at 400°F (210°C).
For the icing
1stir together the confectioners’ sugar and orange juice.
2Using a pastry brush, coat the madeleines with the icing.
Adding honey, vanilla, lemon zest or juice.
IMAGE ©AURORE CARRIC, MARIELLE GAUDRY
First printed in our sister publication France Today
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