French Madeleines | French Cakes | French Butter Cakes | Madeleine

Prep time 10 minutes

Ready in 14 minutes

Serves 20 people

Ingredients

• 3 - whole White/Brown Eggs
• ½ cup (113g) - unsalted butter (melted)
• ½ cup - Granulated White/brown sugar
• ½ cup - Cake/All-purpose flour
• ¼ tsp - Salt
• ½ tsp - Baking powder
• 1 tsp - Rum/Vanilla extract
• ¼ cup - Fresh Blueberries - Optional

Preparation

1. In a double boiler, melt unsalted butter.
2. In a medium bowl, add 3 whole eggs and whisk for around 3 mins.
3. Gradually add Sugar and whisk everything well.
4. Add rum/vanilla extract and whisk well then add salt.
5. Now sieve cake flour and baking powder in the mixture.
6. After that lightly stir the batter then gradually add WARM melted butter and whisk everything well.
7. Finally, refrigerate the batter for an hour (If in rush then feel free to avoid this step. It will taste the same but only difference is that you might not get that hump like professionals do :P).
8. After refrigerating the batter, remove it out and give it a give stir. Let the batter rest at room temperature.
9. Now is the perfect time to preheat the oven @350F.
10. Until our oven is preheated, butter the madeleines pan. Go through each of those corners in the pan.
11. After buttering the pan, flour the pan and obviously throw the excess flour.
12. Add around 2 tbsp batter in each mould and then you can add some fresh berries (any) on the top - this is totally optional. Btw, original recipe tastes good as well.
13. Tap the pan to remove any air bubbles.
14. Now bake them for around 12-14 mins @350F in a preheated oven. (If oven is not preheated then of course). I baked for exactly 14 mins.
15. Now remove them on a wire rack or any plate and let them cool down a bit.
16. Optional - finally, take some melted chocolate & shaved almonds and dip one madeleine at a time in the melted chocolate and then sprinkle some shaved almonds. Enjoy!!!

Tips

• For best results, let the batter rest in the refrigerator for an hour or preferably overnight and bake them next morning.
• Butter the pan so that the madeleines don't stick to the pan else use a non-stick pan. Flour the pan to get that gorgeous golden brown color.
• The butter has to be WARM and not at room temperature. This is very important else you won’t get a nice moist madeleine.
• You can also add 2 tbsp of warm milk to your batter after removing the batter from the refrigerator to make it a bit moist.
• Enjoy them with a hot cup of chai tea or coffee.