Preparation and Cooking time: 10-15 minutes
Dominique Ansel’s madeleines are served to order at his London bakery because they’re only soft for a few glorious minutes. When you bite into the hot cakes a puff of steam comes out “like the madeleine is taking its last breath.” says Chef Ansel.
Get your own Proustian rush with these delectable miniature cakes.
- 95g granulated sugar
- 15g raw sugar
- 10g honey
- 2g salt
- 120g all purpose flour
- 4g baking powder
- 140g whole eggs
- 100g butter
- Zest of 1 whole lemon
- Powdered sugar (for serving)
1Melt the butter and add in the raw sugar and honey.
2Mix together the salt, granulated sugar, flour, baking powder in a bowl. Add in the eggs at room temperature.
3Add in the melted butter and raw sugar mixture and the lemon zest. Mix together everything until evenly incorporated.
4Leave the batter to rest for a few hours prior to usage.
5When ready for service, prepare the madeleine mould by spraying it liberally with a non-stick cooking oil. Pipe the madeleine batter into the mould and cook at 190 degrees centigrade until it is golden brown and puffed in the centre (approximately 4 minutes).
6To unmold, simply knock the madeleine pan against a table top.
7Sprinkle with sifted powdered sugar.
- Make the batter a day ahead to allow the baking powder to rest, resulting in a light and fluffy dessert.
Mini madeleine recipe from his book Dominique Ansel: Secret Recipes